Pommes Anna Recipe
Classic French cuisine. Consists of thinly sliced potatoes layered and baked to create a crispy and golden exterior with a tender, buttery interior.
Equipment
- Mandoline slicer or sharp knife
- Oven-proof skillet or baking dish
- Parchment paper
- A Frying pan or another heavy object for pressing
Ingredients
- 2 pounds of Yukon Gold potatoes, peeled and thinly sliced
- 1/2 cup unsalted butter, melted
- Salt and freshly ground black pepper, to taste
- Fresh thyme leaves, optional, for garnish
Instructions
- PREPARATION: Preheat the oven to 425ºF (220ºC). Use a mandoline slicer or sharp knife to thinly slice the potatoes, about 1/8 inch thick.
- LAYERING POTATOES: Brush the bottom and sides of an oven-proof skillet with some melted butter. Arrange the potato slices in concentric circles, starting from the center, overlapping each slice slightly. Brush each layer with melted butter and season lightly with salt and pepper. Repeat the layering until all the potatoes are used, ensuring the top layer is neatly arranged.
- COOKING: Place a round piece of parchment paper on top of the potatoes. Use a frying pan or another heavy object to press down on the potatoes gently. Cook on the stovetop over medium heat for about 10 minutes. This helps to create a crispy bottom layer. Transfer the skillet to the preheated oven and bake for 45-50 minutes or until the potatoes are tender and the top is golden brown.
- SERVING: Let the Pommes Anna cool for a few minutes. Carefully invert the skillet onto a serving plate, so the crispy side is on top. Slice and serve warm.