Pete's Pommy Pommes
Pete's Pommy Pommes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 125
- Total Fat
- 3
- Saturated Fat
- 0
- Carbohydrates
- 23
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 3
- Cholesterol
- 1
- Sodium
- 350
- Total: 1 hr 55 min
- Prep: 25 min
- Inactive: 30 min
- Cook: 1 hr
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 125
- Total Fat
- 3
- Saturated Fat
- 0
- Carbohydrates
- 23
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 3
- Cholesterol
- 1
- Sodium
- 350
- Total: 1 hr 55 min
- Prep: 25 min
- Inactive: 30 min
- Cook: 1 hr
Ingredients
1 pound waxy potatoes, peeled
Olive oil
1/4 pint (1/2 cup) vegetable or chicken stock
Salt and freshly ground black pepper
Herbs of your choice (parsley, thyme, tarragon, etc.)
4 cloves garlic, finely chopped
Directions
- Slice the potatoes very finely on a mandolin, or with a good, sharp knife or a food processor. Steep in cold water for 30 minutes, drain and pat dry.
- Preheat the oven to 375 degrees F.
- There should only be about 5 layers of potatoes, so choose your roasting pan accordingly. Drizzle some olive oil over the base of the pan. Put a layer of overlapping potato slices on the base, season with salt and freshly ground pepper, a sprinkling of herbs and garlic, a drizzle of olive oil and moisten with a little stock. Continue in this manner until everything is used up.
- Bake in the oven until softish when pierced, then increase the heat to 450 degrees F until very brown and crisp.
- Serve with what you will.
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