Ingredients

Method

• 15 Woolworths Abby potatoes
• 200 g butter, melted
• sea salt and white pepper, to taste
• fresh sage or thyme, to taste
• 50 g Parmesan, finely grated
• 10 white anchovies

Method

Ingredients

1. Preheat the oven to 180°C. Line a large baking tin with baking paper.

2. Using a very sharp knife or a mandolin, slice the potatoes as thinly as possible into a bowl of water.

3. Place a 20 cm cake ring into the baking tin and use it as a guide. Start in the centre with a single slice of potato and arrange the slices in a circular pattern, overlapping slightly. Once you’ve completed one layer, brush with butter and season with salt, pepper and the sage or thyme.

4. Repeat until you have created a stack 3–5 cm high. Cover with a piece of baking paper and bake for 30–45 minutes, or until tender in the middle. Remove the baking paper and bake until the top is slightly golden and crispy – about 10–15 minutes. Remove from the oven, transfer to a serving dish and top with Parmesan and anchovies.

Cook’s note: It's important to slice the potatoes as close to their baking time as possible. Slicing them into a bowl of water will help prevent browning, but it also removes starch – and you need starch for them to stick together. Don’t keep the potatoes in water for longer than 15 minutes. Serve the pommes Anna with chimichurri butter and slow-roasted lamb.

Find more potato recipes here.

Photographs: Jan Ras 
Production: Bianca Strydom 
Food Assistant: Raymand Buitendag