Best 2 Pommes Chef Anne Recipes
Pommes Chef Anne, also known as pommes dauphine, is a classic French dish that consists of mashed potato balls that are coated in breadcrumbs and fried until golden brown. The result is a crispy exterior and a fluffy interior, making them a delightful side dish or appetizer. With their elegant appearance and delicious flavor, pommes chef anne are sure to impress your family and friends. In this article, we have gathered some of the best recipes for pommes chef anne, offering a variety of options to suit your preferences and cooking skills. Whether you prefer a traditional approach or a modern twist, we have something for everyone. So, let's dive right in and discover the secrets to creating the perfect pommes chef anne.
Let's cook with our recipes!
POMMES CHEF ANNE
Steps:
- Preheat the oven to 425 degrees F.
- Working 1 potato at a time, slice very thin on the mandoline. It is important to work with purpose here (quickly) because the potatoes will discolor. Do not put the potatoes in water because this will wash the starch off the potatoes. Coat an 8-inch nonstick saute pan with olive oil, using the potato slices starting from the center make concentric circles of potatoes. Remember that eventually the bottom will be the top so it is important for the first circles of potatoes to look pretty. Brush each layer with olive oil and every 2nd or 3rd layer sprinkle liberally with grated Parmigiano and salt. After every layer of potatoes press the potatoes so they are very compact. Repeat this process with the remaining 2 potatoes.
- Place the pan of potatoes over medium heat and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom. Put the pan in the preheated oven and bake for 20 to 25 minutes. Remove the pan from the oven and place a tight fitting lid on the pan. Drain the excess oil out the side of the pan. THIS STEP IS EXTREMELY IMPORTANT!!! After the excess oil has been drained, completely flip the pan so the cake is turned out onto the bottom of the lid, then slide the cake off the lid back into the pan so the brown side of the cake is now up and the top becomes the bottom. We see now why draining the excess oil is important- if you attempt this without draining the oil it will drain out on your wrist and burn you.
- Return the cake to the oven and bake for another 10 to 15 minutes or until the cake is fork tender. Cut into wedges and serve.
POMMES CHEF ANNE
This is from Anne Burrell on Food Network. I saw this on her show Secrets of a Restaurant Chef and I made it. It is fun to make and tastes so good with the parmesan cheese!! I like that it uses olive oil instead of the butter used in the traditional Pommes Anna.
Provided by Little Debbie
Categories Potato
Time 1h
Yield 1 8 inch potato cake, 4 serving(s)
Number Of Ingredients 4
Steps:
- You will need an 8-inch nonstick sauté pan for this and a mandolin.
- Preheat the oven to 425 degrees F.
- Working 1 potato at a time, slice very thin on the mandolin. It is important to work with purpose here (quickly) because the potatoes will discolor. Do not put the potatoes in water because this will wash the starch off the potatoes.
- Coat an 8-inch nonstick sauté pan with olive oil, using the potato slices starting from the center make concentric circles of potatoes. Remember that eventually the bottom will be the top so it is important for the first circles of potatoes to look pretty.
- Brush each layer with olive oil and every 2nd or 3rd layer sprinkle liberally with grated Parmigiano and salt.
- After every layer of potatoes press the potatoes so they are very compact.
- Repeat this process with the remaining 2 potatoes.
- Place the pan of potatoes over medium heat and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom.
- Put the pan in the preheated oven and bake for 20 to 25 minutes.
- Remove the pan from the oven and place a tight fitting lid on the pan. Drain the excess oil out the side of the pan. THIS STEP IS EXTREMELY IMPORTANT! After the excess oil has been drained, completely flip the pan so the cake is turned out onto the bottom of the lid, then slide the cake off the lid back into the pan so the brown side of the cake is now up and the top becomes the bottom. We see now why draining the excess oil is important - if you attempt this without draining the oil it will drain out on your wrist and burn you.
- Return the cake to the oven and bake for another 10 to 15 minutes or until the cake is fork tender. Cut into wedges and serve.
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling later on.
- Use Fresh, High-Quality Ingredients: The quality of your ingredients will greatly impact the flavor of your dish. Whenever possible, use fresh, seasonal produce and high-quality meats and seafood.
- Don't Overcook Your Food: Overcooked food is tough, dry, and flavorless. Cook your food just until it is cooked through, then remove it from the heat immediately.
- Use Proper Cooking Techniques: There are many different cooking techniques, each with its own advantages and disadvantages. Choose the right cooking technique for the dish you are making.
- Season Your Food Well: Seasoning is essential for bringing out the flavor of your food. Use a variety of spices, herbs, and other seasonings to create a well-rounded flavor profile.
- Pay Attention to Presentation: The way you present your food can make a big difference in how it is received. Take the time to plate your food attractively and garnish it with fresh herbs or other colorful ingredients.
Conclusion:
Pommes Chef Anne is a classic French dish that is both delicious and versatile. It can be served as an appetizer, side dish, or main course. With a few simple ingredients and a little bit of time, you can create a pommes chef anne dish that will impress your family and friends. Whether you are a beginner or an experienced cook, I encourage you to try making pommes chef anne. It is a dish that is sure to please everyone at your table.
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