Pommes Anna: A Classic Potato Side…
Pommes Anna a recipe with potatoes that I would consider more of a main course than a side dish because it is definitely hearty but really good. Pommes anna are a different way to cook potatoes than usual but really delicious! I could call it a potato mash with multiple layers that goes in the oven, but also similar to the invisible potato cake with fewer ingredients and that it was created by a French chef from the Napoleonic era in honor of the beauty of a courtesan he fell in love with.
Ingredients:
How to make Pommes Anna:
For this recipe you will need to use a pan without a handle or with a handle that can go in the oven. Alternatively, you can use a baking dish or move the pommes anna from the pan to the baking dish before baking them in the oven.
For the potatoes:
Peel the potatoes and slice them thinly with a mandoline.
For preparing the pommes anna:
- Melt 20 grams of butter in a 24-centimeter pan and begin placing a layer of thin potato slices slightly overlapping each other.
- Add salt, pepper and some of the remaining 50 grams of melted butter.
- Make one more layer of thinly sliced potatoes and continue alternating layers of thin potatoes, salt, pepper and melted butter crushing slightly between each layer while continuing to cook over low heat.
To finish:
- When you have cooked all the layers of potatoes for 20 minutes take the pan and place it directly into the preheated ventilated oven at 200° for another 20 minutes.
- When the surface of the potatoes is golden brown take the pommes anna out of the oven and serve them hot, warm or cold.
Bon Appétit!
