POMMES MAXIM as seen on Ashley Brouwer adapted from the New York Times
Pommes maxim plate beautifully. Add a sprig of rosemary to the middle of each spiral, serve with a dollop of sour cream on top, or just eat them hot right out of the oven.
POMMES MAXIM
10 tablespoons unsalted butter
2 large Yukon Gold potatoes, peeled and sliced paper thin
Sea salt
Fresh Ground Pepper
10 tablespoons unsalted butter
2 large Yukon Gold potatoes, peeled and sliced paper thin
Sea salt
Fresh Ground Pepper
- Heat oven to 300 degrees. Place butter in a saucepan over low heat. As the butter melts, skim the foam from the surface and discard. Slowly pour off the clear, golden, melted butter into a bowl, discarding any milky residue.
- Toss the potato slices in a bowl with the clarified butter. Arrange the slices, overlapping, on a baking sheet and sprinkle with salt. Keller recommends using a nonstick baking sheet, but I don’t own one and was still able to easily remove the pommes maxim from the pan with a metal spatula.
- Bake the potatoes 45 to 50 minutes or until crisp and golden.
- They can be set aside at room temperature for 1-2 hours until you are ready to serve. To reheat, place them in a 325-degree oven for 10 minutes or until warm.
- Makes approximately six servings, although this number may vary depending on how large your potatoes are and how many slices you use per circle.