POMMES ANNA
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Melt the butter in a small saucepan.
- Heat a medium nonstick or well seasoned cast iron skillet over medium to medium-low heat. With a sharp knife or box grater, slice the potatoes as thinly as possible. Pat the potato slices dry on a kitchen towel. Start to arrange 1 layer of overlapping potato slices over the bottom of the pan in concentric circles. Pour the clear liquid of the butter over the sliced potatoes, leaving the milky solids on the bottom of the saucepan. Repeat 2 more times, making 3 layers. Drizzle each layer with a bit of the butter and season the layers, alternating salt, pepper, and then nutmeg. Cook on low heat until potatoes are golden on the bottom and crisp around the outside, about 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep from sticking.
- Pour off any excess butter into a small bowl and reserve. Place a flat pan lid, the diameter of the skillet, over the potatoes. Holding the lid firmly in place, gently flip over. Add the reserved butter to the pan and slide the potatoes back in. Put the skillet in the oven and bake for 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep the potatoes from sticking. The bottom should be browned and crisp and the potatoes cooked through. Pour off any fat remaining in the pan and slide the potato cake onto a serving dish. Slice into wedges, sprinkle some grated Parmesan cheese and serve.
POMMES
Provided by Anne Burrell
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F.
- Working 1 potato at a time, slice the potatoes very thin on a mandoline. (Work quickly to prevent discoloring, and don't put the potatoes in water, as this will wash off the starch.) Coat an 8-inch nonstick saute pan with olive oil, then layer the potato slices, starting in the center of the pan and making concentric circles. (Remember that eventually the bottom will become the top, so it is important for the first circles of potato to look pretty.) Brush each potato layer with olive oil, and sprinkle every second or third layer liberally with grated Parmigiano and salt. After each layer, press the potatoes so they are very compact.
- Place the pan over medium heat, and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom. Transfer the pan to the oven and bake about 25 minutes. Remove the pan from the oven, and cover with a tight-fitting lid. Carefully and completely drain the excess oil out of the side of the pan (drips may cause burns). Flip the pan so the potato cake is turned out onto the bottom of the lid, then slide the potato cake off the lid and back into the pan (so the brown side is now facing up and the top becomes the bottom).
- Return the cake to the oven and bake until fork-tender, another 10 to 15 minutes. Cut into wedges and serve.
POMMES ANNA
It's a marvel still, every time I make this dish, to recognize how the humble potato - the misshapen, dull brown dirty lump - can become this opulent, glistening, colossally elegant jewel with nothing more than attentive care, a sharp blade and good butter. The potato slices want to bend and be supple but not be so thin as to be papery, else they will cook too quickly.
Provided by Gabrielle Hamilton
Time 25m
Number Of Ingredients 5
Steps:
- Heat large knob of butter with a healthy drizzle of olive oil over medium low heat until butter melts and just starts to foam. Shut off heat under pan.
- Using a sharp and stable Japanese mandolin - or the real French metal one if you're lucky enough to have one - slice the potatoes into very thin but not paper-thin slices.
- Arrange the slices tightly, careful shingling around the pan in concentric circles starting at the outer edge of the pan and working your way into the center. Season the first layer with a little salt. Repeat with each potato until you achieve three tight and gorgeous layers.
- Turn the heat back on under the pan at medium. Drizzle the potatoes with a generous pour of olive oil and dot a few more pats of butter around the pan of potatoes. Season with salt. As the pan starts to sizzle, you will see the fat bubbling up and spitting a bit. Put a lid on the pan and seal tightly for a minute or two, giving the potatoes a little steam bath, helping to soften and cook the flesh. Remove the lid and swirl the pan with a little muscle to see if the potatoes are binding together as their starch begins to heat up. If they slip loosely all around the pan, tuck the slices back into the tight circle using a heat-proof rubber spatula and allow to sizzle and cook longer uncovered. Bump up the flame a little if the cooking sounds and looks listless - you want to hear sizzle. When you start to smell the potatoes turning golden and crisp - like the smell of toast - swirl the pan again to confirm that the potato layers have formed a cake, and then flip the pommes Anna and cook on the other side also until golden and crispy. Slide onto serving plate or cutting board, season with salt, and cut into wedges.
POMMES ANNETTE
Steps:
- Heat oven to 400. Peel and thinly slice all-purpose potatoes (consider using a food processor). Toss with 3 tablespoons melted butter or oil and neatly layer in a 10- or 12-inch ovenproof skillet. Bake for 30 minutes; slide the cake out onto a plate, cover with another plate, invert it and slide it back into the skillet, with a little more butter or oil if necessary. Continue cooking until potatoes are done and top is browned, 20-25 minutes; cut into wedges.
Nutrition Facts : @context http, Calories 167, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 10 milligrams, Sugar 1 gram, TransFat 0 grams
POMMES ANNA
This classic 19th-century French recipe brings out the best of the humble potato. In it, thin potato slices are layered into a skillet, basted in butter and baked. As they cook, the slices are compressed (under another skillet) so they hold together when unmolded. The potatoes on the exterior become brown and crisp, while the ones inside absorb the butter and turn satiny soft. The garlic isn't traditional, but it adds a pungent sweetness. Serve it as a classic and elegant side with roasted meat, or top it with fried eggs for an unusual vegetarian main course. You'll find a recipe for clarified butter here. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories brunch, dinner, lunch, weekday, vegetables, main course, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 450 degrees. Place a rack in the middle and set a rimmed baking sheet on top of it.
- Trim potatoes into cylinders, peeling any skin left after trimming. Using a mandoline or sharp knife, slice into 1/8-inch slices and blot dry with paper towels. You should have about 8 1/2 cups.
- In a heavy 10-inch cast-iron skillet, heat 3 tablespoons clarified butter over medium heat. When hot, carefully place 1 potato slice in the middle, then quickly place more slices around it, overlapping them clockwise to make a ring. Place a second ring to surround the first, going counterclockwise. Continue to the edge of the pan, alternating the direction in which the potato rings overlap. Sprinkle with a generous 1/4 teaspoon salt and pepper to taste, then drizzle with another 2 tablespoons butter.
- Create second layer of potatoes, just as you did the first. Dot a third of the garlic slices, if using, on top of this layer of potatoes. Season with salt and pepper; drizzle with butter.
- Continue layering potatoes, garlic, butter and salt until everything is used, making a dome of potatoes in the middle (they will sink as they cook). Occasionally shake skillet gently to ensure potatoes aren't sticking. When finished, there should be enough butter that it can be seen bubbling up the sides of the skillet.
- Butter the bottom of a 9-inch pan and one side of a piece of foil. Push the pan down firmly on top of the potatoes to press them. Remove pan, then cover potatoes with the foil, buttered side down. Cover the foil with a lid. Set skillet on the baking sheet in oven and bake for 20 minutes.
- Remove skillet from oven, uncover and remove foil, and again press potatoes down firmly with the 9-inch pan. (Rebutter bottom of pan, if necessary, before you press down.) Return to oven and bake uncovered, until potatoes are tender and the sides are dark brown when lifted away from skillet, 20 to 25 minutes.
- Once more, remove skillet from oven and press potatoes down firmly with pan. Tip the skillet away from you to drain off the excess butter into a bowl (this can be reused for cooking), using the lid to keep the potatoes in place. Run a thin spatula around edge and bottom of skillet to loosen any slices stuck to the pan. Carefully turn out the potatoes onto a serving platter.
Nutrition Facts : @context http, Calories 554, UnsaturatedFat 9 grams, Carbohydrate 75 grams, Fat 26 grams, Fiber 12 grams, Protein 8 grams, SaturatedFat 16 grams, Sodium 1162 milligrams, Sugar 5 grams
POMMES CHEF ANNE
Steps:
- Preheat the oven to 425 degrees F.
- Working 1 potato at a time, slice very thin on the mandoline. It is important to work with purpose here (quickly) because the potatoes will discolor. Do not put the potatoes in water because this will wash the starch off the potatoes. Coat an 8-inch nonstick saute pan with olive oil, using the potato slices starting from the center make concentric circles of potatoes. Remember that eventually the bottom will be the top so it is important for the first circles of potatoes to look pretty. Brush each layer with olive oil and every 2nd or 3rd layer sprinkle liberally with grated Parmigiano and salt. After every layer of potatoes press the potatoes so they are very compact. Repeat this process with the remaining 2 potatoes.
- Place the pan of potatoes over medium heat and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom. Put the pan in the preheated oven and bake for 20 to 25 minutes. Remove the pan from the oven and place a tight fitting lid on the pan. Drain the excess oil out the side of the pan. THIS STEP IS EXTREMELY IMPORTANT!!! After the excess oil has been drained, completely flip the pan so the cake is turned out onto the bottom of the lid, then slide the cake off the lid back into the pan so the brown side of the cake is now up and the top becomes the bottom. We see now why draining the excess oil is important- if you attempt this without draining the oil it will drain out on your wrist and burn you.
- Return the cake to the oven and bake for another 10 to 15 minutes or until the cake is fork tender. Cut into wedges and serve.
POMMES ANNA
Categories Potato Side Bake Low/No Sugar Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 2
Steps:
- Peel the potatoes and, using a food processor fitted with the slicing blade or a mandoline, slice them very thin, transferring them as they are sliced to a large bowl of cold water. Drain the slices and pat them dry between paper towels. Generously brush the bottom and side of a 9-inch heavy ovenproof skillet, preferably non-stick, with some of the butter and in the skillet arrange the slices, overlapping them slightly, in layers, brushing each layer with some of the remaining butter and seasoning it with salt and pepper. Cover the layered potato slices with a buttered round foil, tamp down the assembled potato cake firmly, and bake it in the middle of a preheated 425°F. oven for 30 minutes. Remove the foil and bake the potato cake for 25 to 30 minutes more, or until the slices are tender and golden. Invert the potato cake onto a cutting board and cut it into 8 wedges.
More about "pommes annette recipes"
CLASSIC POMMES ANNA RECIPE - REAL SIMPLE
From realsimple.com
Cuisine FrenchCategory Side DishServings 2Total Time 40 mins
- Preheat the oven to 375°F. Using a mandoline, thinly slice the peeled potatoes to about 1/8 inch thick. Place the slices in a bowl of cold water as you cut to prevent discoloration. Once you're ready to assemble, place the slices on a layer of paper towels to remove excess moisture.
- Warm 2 tablespoons of butter (or enough to coat the bottom) of a well-seasoned cast iron or oven-safe nonstick skillet over medium heat. Carefully layer the potato slices in a circular pattern starting at the center and working your way to the outer edge until the bottom layer of the pan is covered. Brush with butter, and add additional flavoring ingredients like garlic, parmesan, or thyme, if desired. Sprinkle the potatoes with salt and pepper to taste.
- Repeat the layering process two more times, brushing with butter and seasoning in between. Cook over medium high heat until the bottom begins to golden, about five minutes.
- Gently shake the pan to ensure the potatoes are not sticking to the base. Once the bottom layer is cooked, cover the pan with parchment paper or tin foil and place it in the oven for 10 to 15 minutes. Remove the covering and cook an additional 5 to 10 minutes, or until the potatoes are tender.
POMMES ANNETTE WITH ROSEMARY & GRUYERE
From potatoes.com
POMMES ANNA RECIPE - SERIOUS EATS
From seriouseats.com
POMMES FONDANTES (MELTING POTATOES) - PUDGE FACTOR
From pudgefactor.com
POMMES ANNETTE RECIPE | RECIPE | RECIPES, FOOD, FOOD ... - PINTEREST
From pinterest.com
BEST POMME ANNA RECIPES | THANKSGIVING | FOOD NETWORK CANADA
From foodnetwork.ca
MINI HERBED POMMES ANNA RECIPE | BON APPéTIT
From bonappetit.com
BEYOND FRENCH FRIES: COOKING POTATOES FOUR WAYS - TODAY
From today.com
POMMES ANNETTE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ROSEMARY SWEET POTATO GALETTE (AKA POMMES ANNA)
From gourmandeinthekitchen.com
POMMES ANNETTE - DINING AND COOKING
From diningandcooking.com
POMMES ANNETTE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
POMMES ANNETTE | KOSHER NEXUS
From koshernexus.org
POMMES ANNA RECIPE (CLASSIC FRENCH POTATO DISH, EASY …
From thekitchn.com
FRANGYKITCHEN: POMMES ANNETTE - BLOGGER
From frangykitchen.blogspot.com
BAKED POMMES ANNETTE - TODAY
From today.com
You'll also love