Pommes anna på franska
To say that I am excited to share Potatoes Anna with you, might just be the understatement of the year! In culinary school, many years ago, we spent weeks learning all of the ways that the French prepare potatoes. But pommes Anna was far and above my favorite. The sheer simplicity of 2 simple ingredients and a technique that combines heat control, pan-roasting, methodical layering, and patience, and results in a crispy, gorgeous exterior with a melt-in-your-mouth creamy center.
Your family and friends will be swooning! Potatoes Anna, also known as pommes Anna , in its simplest terms is a potato dish made in a sauté pan, of concentric circles of thinly sliced potatoes layered upon one another and cooked in butter. They are started on the stovetop, finished in the oven, and then ultimately flipped onto a plate or cutting board displaying a crispy exterior and a soft and creamy interior.
Well, the story goes that this famous potato dish was created by Chef Adolphe Dugléré in the midth century and named for a prostitute, Anna, who spent a good deal of time entertaining wealthy and famous clientele at the famed Cafe Anglais, for which Dugléré was head chef. Butter: Whole, unsalted butter is best in this recipe so that you can control the seasoning completely.
Pommes Anna
Please do not use margarine — both the taste and cooking properties are not the same fake butter taste, burning, etc. I have not tested vegan butter substitutes to know if they work effectively. Kosher salt: Diamond Crystal kosher salt is always my cooking salt of choice for its clean taste and large flakes, which make seasoning easier because you can actually see how much salt you have used.
Black pepper: With so few ingredients, only the best will do. Use freshly ground black pepper on a fine grind setting. Be sure to check out the full recipe details and ingredient list in the recipe card below.
Jamie Oliver Pommes Anna
First, preheat the oven to degrees, peel all of the potatoes, and set them aside. Keeping all of the starch is key to the finished dish. Second, melt the butter. Next, heat up a pan over medium-low heat and add enough melted butter to cover the bottom of the pan. Start with a single potato slice in the center of the pan and then layer each potato slice, overlapping the previous in a circular pattern until they cover the entire bottom of the pan.
If you run out of potato slices, then slice the next potato. Then, repeat the process for a second layer. Continue doing this until all of the potatoes are gone. The potatoes will be domed in the center, but will settle as they cook.
Pommes Anna a French potato recipe
Turn off the heat and cover the pan with foil and transfer to the preheated oven and bake for 20 minutes. After 20 minutes, remove the pan from the oven and remove the foil. Return the pan to the oven for an additional 20 minutes. To check if the potatoes are done, pierce them with the tip of a sharp knife. If no resistance is met, they are done.
If you meet some resistance, put them back in for another 5 minutes, and then check again. Let them rest for 5 minutes. Wearing oven mitts on both hands, place a serving plate or cutting board on top of the pan, carefully flip it over, and then lift the pan to reveal your Anna potatoes!
Pommes anna
Your potatoes should not stick at all — and your pan should look like this. Place in a degree oven until warmed through. When the potatoes are warmed through, remove the foil and keep them in the oven for an additional 5 minutes to crisp up. On the stovetop , place everything into a sauté pan with a little butter and heat over medium-low heat, covered with foil, until warmed through.