The dual allure of this potatoes Anna recipe: a buttery, soft potato cake on the inside, with a crisp, golden exterior. So simple that it takes only a few ingredients, pommes Anna makes a rustic side dish of potatoes elegant and refined.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 10 minutes
Yield: 6 servings
- 3 1/2 pounds waxy potatoes, peeled and thinly sliced
- 6 tablespoons canola oil
- 6 tablespoons butter
- 7 tablespoons clarified butter
- Ground black pepper
How to make potatoes Anne:
Melt the canola oil and 6 tablespoons of butter together in a large skillet set over high heat. Add 1/3 of the prepared potatoes to the pan and sauté them quickly, until they are light golden outside, yet still raw and crisp on the inside. Transfer the golden potatoes to a large bowl, and repeat the process, in 2 batches, with the remaining potatoes.
Preheat the oven to 400F. Brush a 9-inch round cake pan with clarified butter. Line the sides of the pan with some of the potatoes, slightly overlapping them to form a "wall." Layer 1/4 of the remaining potatoes on the bottom of the pan in a spiral pattern, brush them with the clarified butter, and then season with salt and pepper. Continue this process, in 3 additional batches, building up, until all the potatoes are used.
Gently but firmly, press the potatoes down with a spatula. Fit a buttered round of foil over the surface of the potatoes and bake the potatoes Anna in the preheated oven for 35 minutes. The potato cake is ready when the potatoes are tender throughout.
This pommes Anna recipe makes 6 servings.