Pommes Anna

Complexity: Medium • Time: 1 hour • Serves: 6-8

Preheat the oven to 375 F. Cut a piece of foil a few inches larger than the skillet and brush the center with some of the melted butter. The foil will be used to cover the potatoes while baking.

Peel the potatoes and thinly slice them using a knife or mandoline.

Brush the bottom of a medium, ovenproof, nonstick skillet generously with some of the melted butter and sprinkle with a bit of the salt. Using about one third of the potato slices, form a layer in the cold pan, starting in the center and overlapping the slices (note that this will be the top when turned out to serve, so it’s good to be extra tidy with this layer). After one layer is formed, brush the potatoes generously with butter and sprinkle with a bit of the salt and half of the thyme. Add another layer using half of the remaining potatoes, then brush the potatoes with butter and top with some of the salt and the remaining thyme. Use the remaining potatoes to form the final layer, then brush with the remaining melted butter and sprinkle with a bit of salt.

Set the pan over medium heat and cook until the bottom layer of potatoes is lightly browned and crispy, 7 to

10 minutes, using a heatproof rubber spatula to carefully lift up an edge to peek at the progress. Take the skillet from the heat and cover with the foil, buttered-side down, pressed directly onto the potatoes. Top the foil with pie weights or another ovenproof skillet to weigh down the potatoes. Bake until the potatoes are tender, 15 to 20 minutes; to check, remove the skillet from the oven, lift the foil a bit, and test the potatoes with the tip of a small knife, baking a bit longer if needed. When the potatoes are tender, remove the weight and foil and continue baking until the top has lightly browned, about 15 minutes longer. (You can turn on the broiler for the last minute or two to help with browning.)

While the potatoes are baking, stir together the crème fraîche, chives and lemon zest in a small bowl.

When the potatoes are cooked, set a serving plate upside down on top of the skillet and, holding the two together carefully with hot pads, turn them over together, then lift off the skillet. Cut the potatoes into wedges, arrange on individual plates, spoon crème fraîche over, and sprinkle with chives and parsley. Serve right away.

Oddfellows

“We walked in, wondering what the story was behind this place, because it feels like it has one.” Nestled in the heart of Capitol Hill in Seattle, Oddfellows is a historic and beautiful restaurant that holds a special place in the hearts of the neighborhood. With a comfortable yet vibrant environment and eye-catching culinary delights, there are so many reasons to love this special place.

As soon as you enter, it feels like you’ve stepped into a time capsule. The decor is vintage, and the building itself is old, giving it a lot of character. But it’s not just the ambiance that makes Oddfellows special; it’s the locally sourced cuisine and the energetic yet comfortable atmosphere that make it stand out from the rest.