JB’s Pommes Anna – RecipeTin Eats

Introducing Pommes Anna – also called Potatoes Anna – the last word French potato cake. Thinly sliced potato, a lot of butter, crispy edges, gentle centre, and a giant “wow” second while you flip it out. We’ve had fairly a number of of these within the technique of growing it!

Nagi’s Notes

I let loose an audible gasp the primary time JB flipped this out of the pan, preceded by excited screeches that might in all probability be heard down the block. We’re speaking pure potato magic right here! Simply 4 elements – potato, butter, salt and pepper. The crispy golden edges are all the things. Actually, I wish to elevate the entire lid off and run away with it!

Pommes Anna

I first realized about Pommes Anna throughout my second 12 months of culinary college, once I was working at a Michelin-star restaurant in my hometown, Chasselay (close to Lyon). We used to make particular person ones, cooked in small skillets straight on the flat high. Simply one single layer of potatoes, however nonetheless so crisp and buttery. Pommes Anna rapidly grew to become a type of easy facet dishes I all the time beloved making.

For slightly backstory – Pommes Anna was created within the late 1800s by chef Adolphe Dugléré at Café des Anglais in Paris. He named it after Anna Deslions, a widely known courtesan who dined there typically. It has grow to be a French traditional that’s nonetheless broadly served right now at each nice eating and family-run rustic bistros.

Now it’s your flip to discover ways to make Pommes Anna. Be affected person, it’s straightforward and enjoyable to do, and the result’s a show-off dish that appears superb each time!

Substances

Solely 4 elements, however the result’s stunning. Pommes Anna is a type of recipes that proves easy meals will be really particular.

• Potato – Starchy potatoes are the most effective right here. They prepare dinner gentle inside and take in the butter flavour, whereas going crisp on the skin.
  – Australia: Sebago (the grime brushed potatoes offered all over the place) are excellent.
  – US: Russet
  – UK: King Edward or Maris Piper

• Butter – Common unsalted butter. We use it to make clarified butter (simply soften it, then put aside for a couple of minutes. That’s it.) Utilizing Ghee? I personally wouldn’t suggest it (see FAQ why).

• Salt – Simply cooking salt or kosher salt, the identical one we use in virtually all RTE recipes. Seasons every layer and brings out the buttery potato flavour.

• White Pepper – Gentle pepper that blends into the potatoes with out leaving black spots. Provides light heat with out taking up the dish. Black pepper works too, however it is possible for you to to see it.

The way to make Pommes Anna

Right here’s tips on how to make Pommes Anna. Simply skinny slices of potato, a lot of butter, a little bit of persistence, and also you’ll get that stunning French golden potato “layer cake” each time.

1. Make clarified butter – it’s simpler than it sounds!

Pommes Anna can not exist with out clarified butter! That’s what makes the potato crispy – common butter wouldn’t obtain the identical quantity of crispiness.

Clarified butter is simply melted butter that’s put aside so the milk solids settle on the backside. Then you definately pour off the golden butter fats which is clarified butter. The butter will be melted within the microwave or in a saucepan.

For extra detailed steps, see this submit right here – How To Make Clarified Butter.

2. making the pommes anna

Now let’s assemble the Pommes Anna.

1. Butter the pan – Pour 2 tablespoons of the clarified butter right into a 24cm / 9.5” cast-iron skillet and brush it round so the entire base is coated.

   Should you don’t have a forged iron skillet, see the FAQ for different choices – different pans, cake pans and so forth.

2. Slice the potatoes – Begin by slicing two or three potatoes 1.5mm / 0.06” thick utilizing a mandolin. It’s finest to slice as you construct in any other case the sliced potatoes flip brown as they’re sitting round.

   Rapidly type the slices into small, medium and enormous sizes. Do not put them in water. Water washes off the starch, and also you want that starch to make the slices “meld” collectively as they bake.

3. Construct the primary layer – Utilizing the medium measurement slices, put one slice within the center, then construct a spiral round it, overlapping every slice by about 3/4. Then, utilizing the bigger slices, make a second spiral across the first one till the entire base is absolutely and evenly coated. You probably have medium slices left, you should utilize them right here too. The second spiral ought to barely overlap the primary to maintain the ultimate form tidy and agency. Tuck some small slices contained in the tiny hole within the centre, do that for each layer to maintain the center neat.

4. Brush / dab with one-third of the clarified butter, ensuring you don’t disturb or elevate the slices. Season with a 3rd of the salt and white pepper.

5. Construct two extra layers – Repeat the identical spiral sample twice to complete the Pommes Anna, brushing with butter and sprinkling with salt and pepper. Make sure that to make use of all of the butter – in any other case your dish isn’t French!

6. Bake for 70 minutes coated with a “cartouche”. Take away the cartouche, then bake for one more half-hour, till the highest and edges are deep golden and crisp.

   A cartouche is only a spherical piece of baking paper (parchment paper), it protects the highest from drying out too quick and helps management evaporation, so the layers prepare dinner evenly. (See right here for tips on how to make a cartouche). 

7. Relaxation the Pommes Anna for 10 minutes on the counter. It can set a bit and will likely be simpler to flip.

8. Flip it onto a plate, elevate the pan and luxuriate in that second when the golden layers seem. Now it’s time to get your fork out and dig into this stunning Pommes Anna!

The way to serve Pommes Anna

The reality is that Pommes Anna would pair with plenty of dishes. However STEAK could be my primary reply! Suppose juicy Tomahawk, Skirt Steak and even Prime Rib or Rump Cap. I might swipe proper for all of them! And it will even be excellent with a easy Roast Rooster, Crispy Pores and skin Fish or Pan Seared Salmon. Selecting could be the toughest half right here! Don’t overlook to additionally serve it alongside one other facet dish like Garlic Peas or Roasted Asparagus.

And that’s Pommes Anna! Crispy, buttery, and assured to make everybody on the desk go quiet. I prepare dinner it once I want silence from Nagi on the workplace. Please give it a go and don’t overlook to depart suggestions!  

Bon appétit! – JB 👨🏻‍🍳

Watch How To Make It

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JB’s Pommes Anna

Writer: Chef JB (RecipeTin)

Prep: 30 minutes minutes

Prepare dinner: 1 hour hr 40 minutes minutes

Resting Time: 10 minutes minutes

Whole: 2 hours hrs 20 minutes minutes

Dinner, Facet Dish

French

Servings8

Faucet or hover to scale

Recipe video above. Introducing Pommes Anna – the last word French potato cake. Thinly sliced potato, a lot of butter, crispy edges, gentle centre, and a giant “wow” second while you flip it out. We’ve had fairly a number of of these within the technique of growing it! When easy elements make stunning outcome.

Prepare dinner ModeForestall display screen from sleeping

Directions

ABBREVIATED RECIPE:

• Construct 3 layers of thinly sliced potatoes (1.5mm / 0.06″) in a spiral sample brushing with clarified butter and seasoning as you go. Bake 70 minutes at 200°C / 400°F (180°C fan) coated with cartouche then half-hour uncovered. Relaxation 10 minutes, flip, and luxuriate in!

The way to make Clarified Butter:

• Soften the butter in a saucepan or microwave. Put aside for five minutes till the milk solids choose the underside (white stuff). Scrape off the froth, then slowly pour the clear golden butter by way of a small sieve right into a jug whereas leaving the milk solids behind (discard it). That clear golden butter is your clarified butter.

The way to make Pommes Anna:

• Prep pan – Preheat oven to 200°C / 400°F (180°C fan-forced). Brush the bottom of a 24cm / 9.5″ cast-iron skillet with 2 tablespoons of clarified butter. (Word 3)

• Slice potatoes – Peel potatoes and utilizing a mandolin, slice 2 or 3 potatoes 1.5mm / 0.6″ thick. Rapidly type the slices into small, medium and enormous sizes. Don’t put them in water. (Word 4 + 5)

• Construct the primary layer – Utilizing the medium measurement slices, put one slice within the center, then construct a spiral round it, overlapping every slice by about 3/4. Then, utilizing the bigger slices, make a second spiral across the first one till the entire base is absolutely and evenly coated. You probably have medium slices left, you should utilize them right here too. The second spiral ought to barely overlap the primary to maintain the ultimate form tidy and agency. Tuck some small slices contained in the tiny hole within the centre, do that for each layer to maintain the center neat.

• Brush / dab generously with clarified butter, taking care to not disturb or elevate the slices. Season with a 3rd of the salt and white pepper.

• Construct two extra layers – Repeat the identical spiral sample for two extra layers, brushing with clarified butter and seasoning every layer.

• Cartouche – Place a cartouche (circle of baking paper / parchment paper) on high. (Word 6)

• Bake for 70 minutes. Take away the cartouche, then bake one other half-hour till the highest and edges are deep golden and crispy.

• Relaxation + flip – Relaxation for 10 minutes on the counter. Flip onto a plate and elevate the pan to disclose your stunning Pommes Anna. Serve instantly, happiness doesn’t wait 😊

Recipe Notes:

1. Potatoes – Starchy potatoes take in the butter higher and prepare dinner into gentle layers with crispy edges. Medium potatoes (round 200g/7oz every, 7cm / 3” vast) match the pan properly and make the spirals even. Very small or very giant ones don’t sit as properly and make the layering tougher.
2. Clarified butter provides higher browning, color and flavour. It additionally has a better smoke level, so it received’t burn when the skillet hits excessive warmth within the oven. To my opinion, Pommes Anna can not exist with out clarified butter! That’s what makes the potato crispy – common butter wouldn’t obtain the identical quantity of crispiness.
Utilizing Ghee? – I personally wouldn’t suggest it (see FAQ why).
3. Solid-iron skillet holds warmth very well, which provides you that deep golden crust and even cooking. You may nonetheless use an everyday oven-safe pan or perhaps a cake dish, simply ensure it’s the identical measurement, round 24cm / 9.5”. 
4. Mandolin  The slices should be very skinny and precisely the identical thickness, in any other case the layers received’t prepare dinner evenly. It’s tough to be correct constantly with a knife, however you may attempt! 
5. No water + slice as you go – Don’t put potato slices in water, it washes off the starch, and the layers received’t stick collectively. Additionally don’t slice all of the potatoes without delay. They brown rapidly, so slice a number of and place into the pan as you construct the layers.
6. Cartouche – A cartouche is a spherical piece of baking paper / parchment paper that sits on high of the meals to guard it whereas it cooks, letting steam escape however stopping the highest from drying out. See right here for tips on how to make it.
Leftovers: Retailer leftovers within the fridge for as much as 3 days. Reheat in oven at 180°C / 350°F till sizzling. (Microwave works however received’t be crisp.)
Vitamin per serving (8 servings).

Vitamin Info:

Energy: 305cal (15%)Carbohydrates: 31g (10%)Protein: 4g (8%)Fats: 19g (29%)Saturated Fats: 12g (75%)Polyunsaturated Fats: 1gMonounsaturated Fats: 5gTrans Fats: 1gLdl cholesterol: 51mg (17%)Sodium: 304mg (13%)Potassium: 743mg (21%)Fiber: 4g (17%)Sugar: 1g (1%)Vitamin A: 597IU (12%)Vitamin C: 34mg (41%)Calcium: 27mg (3%)Iron: 1mg (6%)

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