POMMES ANNA
It's a marvel still, every time I make this dish, to recognize how the humble potato - the misshapen, dull brown dirty lump - can become this opulent, glistening, colossally elegant jewel with nothing more than attentive care, a sharp blade and good butter. The potato slices want to bend and be supple but not be so thin as to be papery, else they will cook too quickly.
Provided by Gabrielle Hamilton
Time 25m
Number Of Ingredients 5
Steps:
- Heat large knob of butter with a healthy drizzle of olive oil over medium low heat until butter melts and just starts to foam. Shut off heat under pan.
- Using a sharp and stable Japanese mandolin - or the real French metal one if you're lucky enough to have one - slice the potatoes into very thin but not paper-thin slices.
- Arrange the slices tightly, careful shingling around the pan in concentric circles starting at the outer edge of the pan and working your way into the center. Season the first layer with a little salt. Repeat with each potato until you achieve three tight and gorgeous layers.
- Turn the heat back on under the pan at medium. Drizzle the potatoes with a generous pour of olive oil and dot a few more pats of butter around the pan of potatoes. Season with salt. As the pan starts to sizzle, you will see the fat bubbling up and spitting a bit. Put a lid on the pan and seal tightly for a minute or two, giving the potatoes a little steam bath, helping to soften and cook the flesh. Remove the lid and swirl the pan with a little muscle to see if the potatoes are binding together as their starch begins to heat up. If they slip loosely all around the pan, tuck the slices back into the tight circle using a heat-proof rubber spatula and allow to sizzle and cook longer uncovered. Bump up the flame a little if the cooking sounds and looks listless - you want to hear sizzle. When you start to smell the potatoes turning golden and crisp - like the smell of toast - swirl the pan again to confirm that the potato layers have formed a cake, and then flip the pommes Anna and cook on the other side also until golden and crispy. Slide onto serving plate or cutting board, season with salt, and cut into wedges.
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Anthony Cambridge
[email protected]I'm not sure what I did wrong, but my Pommes Anna didn't turn out very well. The potatoes were mushy and the caramelized onions were burnt. I'm going to try again with a different recipe.
Asia Flener
[email protected]The Pommes Anna was a bit too oily for my taste, but the flavor was still good. I think I would try using less butter next time.
Dm Drillz
[email protected]This was my first time making Pommes Anna and it turned out great! The recipe was easy to follow and the results were delicious. The potatoes were crispy on the outside and fluffy on the inside, and the caramelized onions added a nice sweetness. I wi
Khurshed Ali
[email protected]I've made Pommes Anna several times now and it's always a crowd-pleaser. The combination of crispy potatoes and caramelized onions is simply irresistible. I highly recommend this recipe!
Gemma Busby
[email protected]The Pommes Anna turned out beautifully! The potatoes were cooked to perfection and the caramelized onions were a perfect complement. This dish was a hit with my dinner guests and I will definitely be making it again.
crasher 412
[email protected]My family and I loved the Pommes Anna! It was the perfect combination of crispy and fluffy, and the caramelized onions added a delicious sweetness. The recipe was easy to follow and the results were stunning. This dish is definitely a keeper!