Pommes Anna is something I saw on Secrets of a Restaurant Chef on Food Network. Chef Anne has really grown on me – I used to think she was loud and obnoxious but since it isn’t an act she is putting on (she seems to be like this in reality) I find it amusing. She oiled up an 8” oven safe frying pan and layered concentric layers of potato slices down, coated that layer, sprinkled with parm and then kept layering like so (ending by brushing potatoes with oil, no last layer of cheese). She used a mandoline to get even, very thin slices. I used my mandoline … and my cut proof glove. I am practically terrified of my mandoline! But it worked out well. I used about 3 smallish russet potatoes (it important they are starchy potatoes.) Once you are all layered up, put the pan on a medium burner. Once it starts to brown on the bottom (you will hear it sizzling), remove from heat and toss into preheated 400 oven. After 25 minutes, remove from oven, drain excess oil (you really need to do this other wise we are talking nasty oil burns) and flip it (using pan lid or plate) so that the beautifully browned bottom is now the top. Pop it back into the oven for 15, then you are done! Let it cool a few minutes before cutting.
Sunday, August 22, 2010
Pommes Anna
Pommes Anna is something I saw on Secrets of a Restaurant Chef on Food Network. Chef Anne has really grown on me – I used to think she was loud and obnoxious but since it isn’t an act she is putting on (she seems to be like this in reality) I find it amusing. She oiled up an 8” oven safe frying pan and layered concentric layers of potato slices down, coated that layer, sprinkled with parm and then kept layering like so (ending by brushing potatoes with oil, no last layer of cheese). She used a mandoline to get even, very thin slices. I used my mandoline … and my cut proof glove. I am practically terrified of my mandoline! But it worked out well. I used about 3 smallish russet potatoes (it important they are starchy potatoes.) Once you are all layered up, put the pan on a medium burner. Once it starts to brown on the bottom (you will hear it sizzling), remove from heat and toss into preheated 400 oven. After 25 minutes, remove from oven, drain excess oil (you really need to do this other wise we are talking nasty oil burns) and flip it (using pan lid or plate) so that the beautifully browned bottom is now the top. Pop it back into the oven for 15, then you are done! Let it cool a few minutes before cutting.
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Innovation!!! Tonight I mandoline sliced 2 large yukon golds leaving the skin on, glugged a bit of olive oil into a zip top bag and then tossed in the slices and gingerly moved them around to make sure they were evenly coated in oil - no need for brushing the oil! Other than that, I kept everything the same. It wasn't the biggest innovation ever but it certainly made this recipe feel super easy to make, thus making it more likely to come up in the regular rotation!
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