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.
