I know it’s Monday morning and you’re probably forcing yourself to think about salads, but a potato will always make a chin up. Especially when they are sliced super thin, doused in butter and seasoned with salt, pepper and fresh rosemary. This is basically a classic Pommes Anna with a funny vertical twist. It’s easy and crowd pleasing. Make note for your next search for a non-boring side.
- 4 Idaho (baking) potatoes
- 4 tablespoons chilled clarified butter
- coarse salt
- fresh rosemary sprigs
Preheat your oven to 400F. Line a rimmed baking sheet with a Silpat, use a nonstick baking sheet or a medium-sized baking dish.
Cut off the two ends of one potato and reserve them. Trim the 4 sides of the potato to form an even brick. Slice of potato about 1/8 inch thick on a mandoline, keeping the slices in order if you can (just like a line of shingled dominoes). Stack in a casserole dish vertically.
Drizzle with butter. Season with salt and pepper. Add a sprig of rosemary for aromatics.
Bake for 40 minutes, or until the potatoes are browned on the edges and tender in the middle when tested with a skewer. Serve immediately.