Garlic Confit Pommes Anna

Ingredients

• 4-6 Maris Piper potatoes (or Yukon Gold), peeled and sliced into 2p-thin rounds
• About 4 tbsp blended confit garlic butter (blend soft confit garlic cloves into softened butter)
• Splash of vegetable oil
• Plenty of salt and pepper

Directions

• In a frying pan over medium-low heat, melt a couple of cubes of plain butter with a touch of vegetable oil.
• Lay one layer of plain potato slices in an overlapping pattern to cover the bottom of the pan and season heavily.
• Toss the remaining potato slices with the blended garlic butter, then add another layer to the pan. Repeat until all the potatoes are used.
• Cut a cartouche (a round of baking paper) and lay it directly on top of the potatoes.
• Set a small plate (or anything heatproof that fits) on top to press the potatoes down.
• Cook on low for 15 minutes.
• Meanwhile heat the oven to 180C. Transfer the pan to the oven for a further 10-15 minutes (no oven: keep cooking on the stove another 15 minutes or so).
• Remove the plate and cartouche carefully; if the edges are turning golden, you are ready to go.
• Set a large plate or board over the pan and flip out the pommes anna.

Make the confit garlic butter ahead (Poppy has a recipe for it on her page). From Poppy O'Toole on Instagram.