2hrs
500 g Scotty Brand Potatoes
50g butter
1 teaspoon sea salt
1 crushed garlic clove
½ tablespoon thyme leaves
Preheat your oven to 200C / Gas mark 6.
Peel and very thinly slice the potatoes into rounds, placing them in a bowl of cold water as you go.
Clarify the butter by heating it in a small saucepan until it crackles and you see the white solids rise to the top. Allow the butter to cool slightly, then sieve it into a jug.
Mix the crushed garlic clove, thyme leaves and salt into the melted butter.
Drain and dry the potato slices, then in a large bowl, mix them well with the garlic & thyme butter to make sure every slice is coated.
Layer the potato slices in rounds in a greased muffin tin, lightly pressing down as you go. Cover the muffin tin with foil, and use another muffin tin to weigh down on the potato stacks.
Bake for 30 minutes, then remove the foil and extra muffin tin, and bake for a further 45 mins – 1 hour, until the tops and sides are crisp and golden brown.
Use a large spoon to carefully take out each Pommes Anna, crispy side up, and serve immediately sprinkled with a little sea salt.
