Pommes Anna
Ingredients
3 russet potatoes, scrubbed
Olive oil
3⁄4 cup Parmesan cheese, grated
Salt
Instructions
1. Heat oven to 425*F.
2. Coat 10-inch skillet with olive oil, about 1 tablespoon. Working 1 potato at a time, slice very thin with mandolin. (Or with a knife, if your skills are amazing.) Starting from the center, make concentric circles of potato in the bottom of pan. Brush each layer with olive oil. Every 2nd or 3rd layer sprinkle with cheese and season with salt. After finishing with each potato, press down with clean hands so that the layers are compact. Repeat with remaining ingredients.
3. Place pan over medium heat and cook until oil begins to sizzle and potatoes start to brown on the bottom, about 5 to 10 minutes. Transfer skillet to oven and bake 20 to 25 minutes.
4. Remove pan from oven and cover with tight fitting lid. Drain excess oil out of skillet using lid to keep potatoes in place. After oil has been drained, flip skillet over so that potatoes are turned onto bottom of lid. Then slide the potatoes off the lid and into the skillet so that the browned side of the potato cake is now on top.
5. Return pan to oven and bake until potatoes are fork tender. Cut into wedges and serve.
Comments
This recipe is from Chef Anne of Food Network fame and was recently featured in an episode of Worst Cooks in America. It was a bit tricksy with the flipping, but it sounds more difficult than it actually is. Just be brave and you’ll have no problems. I think I let my potatoes brown a little too much in step 3, but they were still delicious and I could have gobbled up the entire skillet. A mandolin makes short work of the prep for this dish and the presentation is quite pretty. This is the sort of dish to make when you’ve got company you want to impress, but want to keep the flavors nice and simple. This recipe is definitely a keeper.
Shown here with Roast Pork Loin with Bacon and Brown Sugar Glaze.
Internet - Anne Burrell