Pommes Anna (or Potato Anna) is a classic French dish of buttery sliced potatoes stacked into a cake-like form that is baked until crisp on the edges and creamy-tender on the inside. The recipe involves very few ingredients but requires a bit of time to shingle the layers into the pan. The trick is to be able to flip the potato onto a serving dish intact, without any potatoes sticking to the pan. Therefore, you must use a really good non-stick pan or a really well-seasoned cast iron pan to pull it off and when you do, it’s quite a triumph!
ingredients.:
3 lb (1.35kg) low-starch potatoes such as Yukon, yellow or red, sliced 1/8”
For the garlic herb butter:
¾ C (170g) unsalted butter, to be made into clarified butter
3 cloves garlic, finely minced
3 tbsp chopped fresh parsley
2 tsp finely chopped fresh thyme, rosemary or oregano
1 tsp kosher salt (use 2 tsp if using Diamond Crystal brand)
Black pepper to taste
Flakey salt such as Maldon salt to finish
FULL PRINTABLE RECIPE ON MY SITE:
Eat well and be well,
Sonia
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Very abusive friendship. All she did was try to shame, control and change my personality to be like he's and male small talk all day.
talented and real content creator
Kata gua kok malah lebih rumit masakan nusantara dah ketimbang masakan western, gua cek resep2 pomme anna emang rumit, tapi lebih rumit yang dimasak Daniar di video ini, masakan berbahan kunyit itu tricky, ukurannya harus pas, gongsengnya pun juga harus pas supaya rasanya balance, lah pomme anna basicnya cuman kentang, garam, lada, sama baput, apa lagi Daniar itu emang keahliannya di western food ya bener kata dia lebih mudah masak pomme anna
I like to thinly slice butternut or acorn squash to add to my potatoes, and i always do carmelized onions thru-out as well.
oui chef
mini potato stacks too much work!? How rude of ppl
I just tried this for first time. Tasted good but didn't stay together like that. Thinking not enough coverage of butter or not heavy enough/enough contact on top?
Yuuuup I just cut off a huge f*cking piece of my thumb and nail 😭😭😭 like 20 minutes ago. I thought I had enough space between me and the potato + the mandolin…. rip to that chunk of my thumb. 😵💫😵💫
can you do an asmr of it plsssssssssssssssssssssssssssssss
Спасибо за рецепт!❤ Спасибо что не отключаете субтитры на разных языках!❤️🔥
They were spot on. I did the mini potato stacks today and they did not come out like yours. I can’t wait to try this one out next.
Trying this today wish me luck 😂
Looks soooooo good 🤤 I appreciate you sharing your recipes and cookings 💪😁
I used to make a modified Potatoes Anna as a really common side dish for just regular weeknight dinner–I got the recipe from an old Good Housekeeping Illustrated cookbook (my grandmother always gave the latest one as a wedding gift to anyone we knew getting married, lol).
By using a really thin skinned potato so I could skip peeling, and by not tiling the potatoes, I got pretty fast at making a sorta-dupe that I could bust out next to some roasted chicken pretty easily. It was nowhere NEAR as pretty, but taste and texture wise, it was fairly spot on. These potatoes are just so good, it's worth it to mess around with the recipe a bit to see if you can find an easier, quicker method to fuel your lone glutton.
So beautiful!! ❤
@futurecanoe should test this recipe!
I'm looking forward to this challenge. So happy I found your channel.❤
Look very delicious 🤤😋
I disagree with that person – they are the exact same amount of work, however, the minis have more crispy edges and look prettier – especially with the teensy sprigs of thyme on top.❤🌿🥔
레시피 설명에 한국어 번역 부탁합니다😊
Yeesh! That is beautiful!
I would wanna eat it with a nice umami sauce.
They were not to much work
Thank you
I was raised with Japanese/Hawaiian/Korean/Pinoy & Cantonese cooking. (Western too).
I live in a quiet little home on a quiet little street & share excess food or yard bounties.
Nutrition is important as is taste, temperature appearance etc. it can be time-consuming to use a new recipe for the first time to make a new dish and make the recipe your own.
Type 2 diabetes runs in my family, so I no longer bake & it took me a couple of years to develop an Ono ice cream that was consistently emulsified (agar).
Keep up your great work with your channel. The camera work, video editing, etc is a chore and my niece, you are way better than Jaime Oliver! 🤦🏻♀️Dang Nigel Ng.
Instead of clarifying butter maybe just use ghee to save time
Thanks for the guidelines/recipe!
My modest kitchen & pantry has a button operated rice dispenser & has 2 rice cookers from Japan so I’m not used to utilizing excess potatoes. (We normally have at least 7 rice types depending on the theme & gobs of noodles/pasta choices so I’m not used to potato recipes.
I’m very blessed where a curious nephew was allowed to learn from family members, and have made my own decent recipes to share the results with.
Hopefully I’m not a simp, and apologies if you find it offensive that you have an alluring beauty and an musical voice. Plus, your kitchen is amazing and you seem to flow with it very well. 😂
I usually wash dishes while I’m cooking & like playing with food chemistry. Life is too short to nourish with the same stuff everyday. It’s better to try & fail than fail to try.😊(as long as you don’t listen to Jaime Oliver if mom never how to make egg fried rice 😂)
Boil at high heat for 5 minutes, then put in cold water. Then slice. Saves time❤
That's way too much work!
Yummy
Looks so good! I watched the muffin tin video & it’s surprising people think this way is easier – the muffin pan looks way easier
I think I have next Wednesday free. I’ll block that day off on my calendar.
Loving these potato recipes! Have you tried Serbian Potato Musaka? I suggest using heavy cream if you decide to try it.
You should read books to people. Your voice is so soothing.
Try with grated potatoes and layers of cheese plus butter.Delicious. Elspeth . Johannesburg.
That’s gorgeous. Thank you for the recipe!
Doesn't pomme mean apple?