It was much more common a decade or two ago to bake potatoes, usually sliced, with some combination of butter, cream and cheese. I guess times have changed and our weather isn’t cold enough for long enough for these dishes to still grace our tables regularly. But the recipes are worth having on hand – when guests let you know they will be arriving for a meal in less than an hour, when the weather IS cold enough to freeze the tip of your nose, and for, well, when nothing but some good old fashioned potato is going to satisfy your need for comfort.
Today is a very simple recipe – slice peel potatoes, mix with melted butter, layer on a tray and bake till crispy. We are adding it to our raft of baked potato recipes.I loved French food when I was working in France. Pommes de Terre Maxim is such a simple dish but it is oh so special. Don’t just keep it for Winter – it works well for any Sunday lunch, and even in the cooler days of Summer and into Autumn.
Similar dishes include Garlic Herb Potatoes, Batata Hara (Lebanese Roasted Potatoes), Creamy Potato Cheese Gratin, Potato Bake with Cheddar, Gratin Dauphinois, and Potatoes Baked with Cumin and Tomatoes.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can find other recipes from that blog in the Retro Recipes series.
Pommes de Terre Maxim | Potatoes Maxim
1kg potatoes, peeled, thinly sliced and dried with kitchen paper towel
sea salt and pepper
Preheat the oven to 200C.
Place the sliced and dried potatoes in a bowl with the melted butter, salt and pepper. Gently mix the potatoes to coat with butter. (For a non-French, spicy alternative, add 1 Tblspn cumin as well.)
Arrange the potatoes in a single layer over a baking sheet or low pan, overlapping them slightly to look like fish scales. Place the tray in the oven and bake 20 – 30 minutes until the potatoes are cooked and browned. Serve hot.
recipe notes and alternatives
Rather than add the salt and pepper to the potatoes with the butter, sprinkle it on after they have been layered. This is particularly effective if you are using a flavoured sea salt – for example two of my favourite salts are Roast Vegetable Salt and Smoked Salt.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. It is cross posted on our sister site, Heat in the Kitchen. It appears here as part of the Retro Recipes series which documents our vegetarian recipes from that first blog.