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The adult potato dish – – Pommes Anna!

Pommes Anna served on a board, ready to be cut into wedges and served

Ingredients

  • 3 
pounds russet potatoes, peel-on, sliced 1/16 to 1/8 inch thick (a mandolin or inexpensive kitchen slicer makes this a breeze)
  • 6 
tablespoons unsalted butter, melted (leave milk solids at bottom of pan)
  • Kosher Salt
  • Freshly ground black pepper

Procedure

  1. Be ready with all ingredients before assembling or slice and submerge potato slices in a bowl of cool water to prevent oxidation. If submerging, lay potato slices out on a towel and dry before using.
  2. Adjust oven middle position and pre-heat oven to 450 degrees.
  3. Brush the bottom of a 10-inch heavy-bottomed ovenproof nonstick skillet (or cast iron) with a good coating of butter; set skillet over medium-low heat.
  4. Arrange potato slices in skillet, starting in center in a concentric slightly overlapping circle to form first layer. Brush that layer with melted butter, season with some salt and pepper.
  5. Working in opposite direction of the previous layer, repeat this procedure by brushing with melted butter and sprinkling with salt and pepper, until no slices remain (broken or uneven slices can be pieced together to form a single slice).
  6. Place an ovenproof plate on top of the potatoes to weight them down and cook over medium-low heat until about 25 minutes elapse listening for less sizzle and looking for the sides and bottom to be golden brown.
  7. Place in oven. Bake until potatoes begin to soften, and caramelize. Check them at about 15 minutes and add a few additional minutes here and there until golden brown, but not overly dark. Test for doneness by inserting a paring knife in the center for complete tenderness and checking with a spatula that the edge of the potatoes near the skilled are browned.
  8. Using a pizza peel, carefully invert skillet and pizza peel and serve (if inverting on a cookie sheet, remove skillet and carefully slide the Pommes Anna onto a serving platter.
  9. Cut into wedges and serve.

Serves 4 – 6

Sliced potatoes in water to prevent oxidation

Sliced arranged in slightly overlapping circles, brushed with melted butter and seasoned with salt/pepper

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