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.
Potatoes Anna with Thyme - Fall is here
- 25 mins total
- 10 mins prep
- 15 mins cook
- serves 4
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.
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.
Remove the weight and the plate and carefully turn the potatoes all at once.
Cook until browned and cooked through. Cut in quarters and place in plates.
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