Very, very good! You need to make sure that you salt and pepper the potatoes thoroughly with each layer and slice them really thin. These come out basically more sophisticated home fries! We make them for fancy meals with beef. There is not a sliver left. If you like your potatoes with gravy though - these aren't for you.
Pommes Anna (Potatoes Anna)
Trust the French to come up with a potato cake that is alluringly crisp on the outside and meltingly tender on the inside. Called Pommes Anna, this dish was created during Napoleon III's era and named after one of the lovely women at court. Traditionally made with enough butter to float the Normandie, we've made it with much less, which nonetheless produces a dish so rich and delicious, there's never a crumb left. Slice the potatoes by hand, by mandoline, or in a food processor.
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- Calories: 208
- Calories from fat: 23%
- Fat: 5.2g
- Saturated fat: 3.2g
- Monounsaturated fat: 1.5g
- Polyunsaturated fat: 0.3g
- Protein: 3.4g
- Carbohydrate: 36.7g
- Fiber: 2.6g
- Cholesterol: 14mg
- Iron: 0.7mg
- Sodium: 353mg
- Calcium: 11mg
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon black pepper
- 2 1/2 tablespoons unsalted butter
- 3 pounds peeled baking potatoes, cut into 1/8-inch-thick slices
- 1 tablespoon unsalted butter, melted and divided
- 1 tablespoon chopped fresh flat-leaf parsley, optional
- Preheat oven to 450°.
- Combine salt and pepper in a small bowl.
- Melt 2 1/2 tablespoons butter in a 10-inch cast-iron or ovenproof heavy skillet over medium heat. Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan; sprinkle with 1/4 teaspoon salt mixture. Drizzle 1/2 teaspoon melted butter over potatoes. Repeat the layers 5 times, ending with butter. Press firmly to pack. Cover and bake at 450° for 20 minutes.
- Uncover and bake an additional 25 minutes or until potatoes are golden. Loosen edges of potatoes with a spatula. Place a plate upside down on top of pan; invert potatoes onto plate. Sprinkle with parsley, if desired.
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