Pommes anna
Pommes Anna is a classic French dish made from thinly sliced potatoes layered with butter and olive oil, enhanced with nutmeg, and baked until crispy. This elegant preparation offers a delightful balance of textures and flavors, making it a perfect side for any meal.
Cook time 60 min
Prep time 30 min
Ingredients:
5 potatoes1/4 cup olive oil
1 tsp ground nutmeg
1/4 cup butter
Pommes Anna is a classic French dish that showcases the simple elegance of potatoes. Thinly sliced potatoes are layered with butter and olive oil, seasoned with a hint of nutmeg, and then baked to a crisp, golden perfection. This structured yet delicate dish is a perfect accompaniment to any meal or can be enjoyed on its own as a delightful indulgence.
Instructions:
- Preheat your oven to 425°F (220°C).
- Peel the potatoes and slice them very thinly using a mandoline or a sharp knife. Aim for slices that are about 1/8 inch (3mm) thick.
- In a small saucepan over low heat, melt the 1/4 cup (54g) of butter. Once melted, remove from heat and let it cool slightly.
- In an ovenproof skillet (preferably non-stick with a diameter of about 9-10 inches), start arranging the potato slices in concentric circles. Start from the outside and work your way towards the center, overlapping each slice slightly.
- Once the first layer is complete, lightly brush it with a mixture of olive oil and melted butter. Sprinkle a small pinch of the ground nutmeg over the layer.
- Repeat the process, creating additional layers of potatoes, brushing each layer with the olive oil and butter mixture, and sprinkling with nutmeg until all potatoes are used. Press down on the potatoes occasionally to ensure they are tightly packed and even.
- Place the skillet on the stovetop over medium-high heat for about 5-7 minutes. This helps the bottom layer of potatoes to start crisping up and getting golden brown.
- Transfer the skillet to the preheated oven. Bake for approximately 45 minutes to 1 hour, or until the potatoes are tender and the top is golden and crispy. You can test for doneness by sticking a knife through the center; it should glide through easily.
- Once baked, remove the skillet from the oven and let the Pommes Anna rest for about 5 minutes. To serve, you can invert it onto a serving plate or cut it directly from the skillet. If desired, garnish with a bit of fresh herbs or a sprinkle of sea salt.
- Serve warm as a delicious side dish to your favorite main course. Bon appétit!
Pommes Anna exemplifies the beauty of simple ingredients treated with care and attention. Its golden, buttery layers have made it a beloved dish for generations. By following these tips and the recipe carefully, you can create a stunning and delicious dish that will impress family and friends alike.
Pommes anna FAQ:
Pommes Anna is done when the top is golden brown and crispy, and you can easily glide a knife through the center. If the knife meets resistance, it needs more time in the oven.
Yes, you can store leftover Pommes Anna in an airtight container in the refrigerator for up to 2-3 days. To reheat, warm it in the oven at 350°F (175°C) until heated through.
For the best results, use starchy potatoes like Yukon Gold or Russets. They hold their shape well and become fluffy inside while crisping on the outside.
Yes, you can substitute olive oil with other oils like vegetable or canola oil. However, using butter or a butter blend will enhance the dish’s flavor.
An ovenproof skillet with a diameter of 9-10 inches is ideal for even cooking and achieving the right thickness for your layers of potatoes.
Tips:
- Choose firm, starchy potatoes like Yukon Gold or Russet for the best texture.
- Use a mandoline to ensure uniformly thin potato slices for even cooking.
- Arrange the potato slices in a circular pattern for an aesthetically pleasing presentation.
- Press down on the potatoes with a spatula occasionally during baking to ensure even layers.
- Finish the dish under the broiler for a few minutes if you want a crispier top.
Nutrition per serving
8 ServingsCalories 150kcal
Protein 2.66g
Carbohydrates 22g
Fiber 2.76g
Sugar 1.08g
Fat 13g
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