What is Pommes Anna?
My Pommes Anna recipe is a simple four-ingredient gorgeous dish of thinly sliced potatoes, butter, salt, and pepper, it’s as beautiful as it is delicious. The perfect contrast of a golden brown, crispy crust and the delicate creamy soft interior of the Pommes Anna elevates the dish beyond the average potato recipe. Julia Child called Pommes Anna the “supreme potato recipe of all time”, and who’s to argue?
How to slice the Potatoes for Pommes Anna
When making the Pommes Anna recipe, the potatoes need to be sliced very thin, a mandolin is probably the best tool for the job, however, I personally dislike mandolins. I’m pretty sure it’s the most dangerous thing I’ve ever used in the kitchen. If you use a mandolin, please use all the safety attachments. I use a knife. As a cook, you need to have good knife skills, slicing 2 ½ pounds of potatoes into 1/8-inch slices is a really good exercise. To a lot of people, this sounds like a chore, not fun or practical, and I agree, the first time you make my Pommes Anna recipe by hand it is hard work and a little difficult. But that’s the point, the more you learn to use a knife, the less difficult it becomes. When you are well practiced with a knife, the knife will become an extension of your hand, slicing will be second nature, enjoyable and extremely satisfying.
Best Potatoes to use for Pommes Anna Recipe
The best potatoes for this Pommes Anna recipe are a high starch variety such as the Yukon Gold. I start with 3 pounds of potatoes, after peeling I wind up with 2 ½ pounds. The potato peels make an incredible recipe, Crisp Potato Skins, probably the best potato chips you’ve ever had, I’ll post that recipe tomorrow, so don’t throw those potato peels away!
Here’s how to make my Pommes Anna recipe:
- Non-Stick Skillet
- 3 Pounds High Starch Potatoes Peeled and thinly sliced
- 4 Tablespoons Unsalted Butter
- 2 Teaspoons Salt
- 1 Teaspoon Black Pepper
- Preheat oven to 425F
- Melt 2 tablespoons butter in a heavy-bottomed ovenproof non-stick skillet with a lid, remove from heat
- Peel the potatoes (save the peels for the Crispy Potato Skins recipe)
- Slice the potatoes into 1/8-inch slices
- Start in the center of the skillet, lay single slices of potatoes in a decorative pattern of overlapping concentric circles all the way to the side of the skillet
- Salt and pepper each layer as you go
- When all the potatoes have been layered, and salt and peppered, place the remaining 2 tablespoons of butter on top
- Place the skillet over medium heat on the stovetop for 4 minutes
- Gently shake the skillet to ensure the potatoes don’t stick
- Cover the skillet and transfer to the oven for 25 minutes
- Remove the cover and cook for an additional 20 minutes, again gently shake the skillet to ensure the potatoes don’t stick
- Remove the skillet from the oven, gently shake potatoes to make sure they move freely
- Lay the serving plate face down over the top of the skillet, hold the plate securely to the top of the skillet and in one maneuver, turn the skillet over and transfer the Pommes Anna to the plate
Use a very sharp knife to slice the finished Pommes Anna.
The golden-brown crust is slightly crisp, and the interior of the Pommes Anna is soft, delicate and creamy. If you press too hard, the layers may slip if your knife is dull. Take your time and use a slicing motion to gently slice through the crust. Your slices of Pommes Anna will be just as beautiful as they are delicious.
Thank you for visiting my Food Blog, I hope you enjoy my Pommes Anna recipe, please come back and visit again soon! Bon Appetit, Steven
fast with eggs and bacon