Since we always have potatoes for Passover, I’ve adapted this recipe from a Cooking Light recipe by substituting a good quality olive oil for the butter (and increasing the amount a little bit). I like that it’s a little unusual and the presentation is so elegant.
Passover Pommes Anna
1 teaspoon kosher or sea salt
1/2 teaspoon black pepper
4 tablespoons good quality extra virgin olive oil, divided
3 pounds peeled baking potatoes, cut into 1/8-inch-thick slices
1 tablespoon chopped fresh flat-leaf parsley, optional
1. Preheat oven to 450°. Combine salt and pepper in a small bowl.
2. Spread 2 tablespoons of the olive oil on the bottom of a 10-inch cast-iron or ovenproof heavy skillet over medium heat. Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan; sprinkle with 1/4 teaspoon salt mixture. Drizzle 3/4 teaspoon olive oil over potatoes. Repeat the layers 5 times, ending with oil. Press down firmly to pack the potatoes together.
3. Cover and bake at 450° for 20 minutes.
4. Uncover and bake an additional 25 minutes or until potatoes are golden. Loosen edges of potatoes with a spatula. Place a plate upside down on top of pan; invert potatoes onto plate. Sprinkle with parsley, if desired.
Image credit: MyRecipes.com.