Potatoes Anna with Thyme – Fall is here

  • 25 mins total
  • 10 mins prep
  • 15 mins cook
  • serves 4 
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IntroductionSkip To The Recipe

Potatoes Anna with thyme.

The Fall air is one of my favorite. The days are getting shorter the morning are colder. Our home cooking reflect that by having a more sauces, more oven cooked meals. The aromas that linger in the house are warming to the soul.

Last night I prepared one of my old favorite meal, cheese pork chops. The heavy cream tenderizes the meat, which was already tender to start with, the mustard gives a small bite, the cheese blends well.

Nothing portrays Fall better than Brussels sprouts. To maximize my time I did not peel leaves by leaves, but instead I sliced them in thin slices. same result while cooking, faster prep time.

Could not have our first official Fall meal without potatoes.

A nice glass of Chardonnay by Sterling Vineyard was perfect.

Giangi's Kitchen Signature

 

Nutrition Facts
Potatoes Anna with Thyme - Fall is here
Amount Per Serving
Calories 187 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 9g 45%
Cholesterol 37mg 12%
Sodium 12mg 1%
Potassium 439mg 13%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Protein 2g 4%
Vitamin A 9.2%
Vitamin C 15.7%
Calcium 3.6%
Iron 19.7%
* Percent Daily Values are based on a 2000 calorie diet.
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Potatoes Anna with Thyme - Fall is here

  • 25 mins total
  • 10 mins prep
  • 15 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings

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  • 2 large peeled and thinly sliced potatoes
  • 4 to 5 tablespoons unsalted butter
  • 1 teaspoon thyme

Instructions

  1. Heat the butter in a heavy 12-inch skillet. Dry the potato slices on paper towel. Arrange slices in a ring on bottom of skillet. Fill the center with overlapping slices. Sprinkle with salt and pepper.

  2. Arrange a second layer with remaining slices. Invert a heat proof dish over the potatoes and place a heavy object on the plate to weight the potatoes down. Sauté the potatoes over medium heat until the underside is nice and golden and the slices are molded together.

  3. Remove the weight and the plate and carefully turn the potatoes all at once.

  4. Cook until browned and cooked through. Cut in quarters and place in plates.

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