ANNA POTATOES RECIPE RECIPES

Steps:

• Heat oven to 425°F. Place potatoes in large bowl of cold water. Grease bottom and sides of 10-inch nonstick ovenproof skillet with 1 tablespoon of the butter. Spray 12x12-inch piece of foil with cooking spray.
• In 1-quart saucepan, heat remaining 4 tablespoons butter, the thyme and garlic over medium heat 1 to 2 minutes, stirring constantly until butter is melted but garlic has not browned. Remove from heat; set aside. In custard cup, combine salt and pepper.
• Drain potato slices; pat dry between paper towels. Starting in center of pan, arrange 1/4 of potato slices, slightly overlapping in circular pattern, covering bottom of pan. Brush with 1/4 of butter mixture; sprinkle with 1/4 teaspoon of the salt mixture. Sprinkle with 2 tablespoons of the Parmesan cheese.
• Repeat layers two more times, ending with cheese. Top with one more layer of potatoes, brush with remaining butter and sprinkle with remaining salt mixture. Press top of potatoes firmly with metal spatula. Cook uncovered over medium-high heat 5 minutes, gently shaking pan occasionally to prevent potatoes from sticking. Cover with foil, sprayed side down.
• Bake 15 minutes. Remove foil; bake an additional 20 to 25 minutes or until potatoes are tender and golden brown. Remove from oven. Run small spatula around edge of potatoes; gently shake pan to loosen potatoes from bottom of pan. Carefully invert potatoes onto serving plate To serve, cut into wedges.

Steps:

• Preheat oven to 350°. Melt butter in a small saucepan over medium heat. Brush muffin cups all over with butter. Line bottoms with parchment-paper rounds. Arrange 1-2 small thyme sprigs in center of each round. Drizzle 1/2 teaspoon butter into bottom of each cup.
• Add chopped thyme and garlic to remaining butter in saucepan. Stir over medium-low heat until fragrant, about 2 minutes. Remove from heat.
• Using mandoline, slice potatoes crosswise into very thin rounds (less than 1/16-inch thick), placing them in a large bowl as you work. Pour herb butter over and season with salt and pepper; toss to coat well.
• Divide potato slices among muffin cups, layering overlapping slices to create a circular pattern. Lightly press center of each to make compact. Drizzle any remaining butter and seasoning from bowl over.
• Cover muffin pan tightly with foil and place on a baking sheet. Bake until potatoes can be pierced easily with the tip of a knife, about 35 minutes. Remove foil; invert a rimmed baking sheet over pan. Turn, lightly tapping on counter, releasing potatoes onto sheet. Rearrange any slices that may have fallen out. Using a metal spatula, carefully turn cakes, thyme sprigs facing down. Discard parchment. DO AHEAD Potatoes can be made 1 day ahead. Cover; chill.
• Increase heat to 425°. Uncover cakes if needed. Bake until bottoms and edges are golden and crispy, 25-30 minutes. Carefully turn cakes, thyme sprigs facing up.