Pommes Anna

If you have a mandoline, this recipe is right up your alley. And only 3 ingredients! Wait, does salt count? Okay, 4 ingredients. This is the perfect dish to throw together when you have unexpected company, everybody has potatoes and butter or oil in their house. In addition, not only is it easy, it's pretty too, so it can be served to your friends as well as to your In-Laws. 5 Large Russet or Yukon Gold Potatoes - whole and peeled 4 Tbs. Butter - melted 2 Tbs. Magic Oil Kosher Salt

Using your mandoline, slice the potatoes very thin and keep them aside in a large mixing bowl.

Drizzle the potatoes with the melted butter and toss gently (use your hands) to keep the potatoes from turning brown.

Preheat oven to 450º

Using an ovenproof skillet, place the Magic Oil in the bottom of the pan and place the pan over a low heat.

Set your kitchen timer for 30 minutes.

The bottom layer should be large, pretty slices. Place them in a circle pattern all around the bottom of the pan. Continue to build the layers up inside the pan, following the circle.

Every few layers sprinkle with kosher salt.

Continue to layer until 30 minutes is up.

Place a layer of Parchment paper over the top of the potatoes and weigh it down with a small but heavy saucepan (also oven safe).

Place in a 450º oven for 25 minutes.

Remove the entire contraption from the oven.

**REMEMBER, ALL OF THE HANDLES ARE SUPER HOT!**

Turn the pan upside down onto a cooling rack to drain any excess butter.

Plate the Pommes Anna on a serving plate and use a serrated knife or an electric knife to slice.

Store any leftovers in HD tinfoil.

Reheat uncovered in a 420º oven.