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.
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Suhail Altaf
[email protected]I would definitely recommend this recipe to anyone looking for a tasty and easy potato dish.
D√£ppy Scott
[email protected]This is one of my favorite potato recipes. It's so simple, but it's always so delicious.
shania jackson
[email protected]I'm not a big fan of potatoes, but I really enjoyed this dish. The herbs and spices really make all the difference.
Lee Khalifa
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Zaylin Links
[email protected]I love that this recipe is so versatile. I've used different herbs and spices each time I've made it and it's always delicious.
Connor Dawson
[email protected]This dish is a great way to use up leftover potatoes.
Evelyn Lucky
[email protected]I followed the recipe exactly but my potatoes didn't turn out as crispy as I would have liked.
Sone Watto 786
[email protected]The potatoes were a little too crispy for my taste, but the flavor was still good.
Heather Hentz
[email protected]I've made this dish several times now and it's always a hit! My family loves it.
Nathan Kyriazopoulos
[email protected]Easy to follow recipe that turned out great!
Ayanda Nobantu
[email protected]This dish was absolutely divine! The potatoes were crispy on the outside and fluffy on the inside, and the combination of herbs and spices was perfect. I'll definitely be making this again soon!