Recipe: Potatoes Anna (Pommes Anna)

the appetizer:

Learn how to cook like a French chef with The Fundamental Techniques of Classic Cuisine by The French Culinary Institute, including recipes like Cream of Cauliflower Soup (Crème ou Velouté Dubarry), Potatoes Anna (Pommes Anna), and Kidneys with Mustard Sauce (Rouelles de Rognons à la Dijonnaise).

Cookbook

Potatoes Anna
(Pommes Anna)

Serves 4
Estimated time to complete:
1 hour, 15 minutes

Ingredients

500 grams (1 pound, 1-1/2 ounces) russet potatoes
80 grams (2-3/4 ounces) clarified butter
Coarse salt and freshly ground pepper to taste

Equipment

Vegetable peeler
Medium bowl
Chef's knife
Mandoline
Stainless steel bowl
Ovenproof saute pan with lid
Pastry brush

Prepare your mise en place.

Using the vegetable peeler, peel the potatoes. Rinse under cold running water and then place in a bowl filled with cold water to cover.

Working with one potato at a time and using the chef's knife, shape the potatoes into even cylinders. Then, using the mandoline, cut each potato crosswise into 2-millimeter (1/16-inch-thick slices. Place the slices in the stainless steel bowl, add half of the clarified butter, and toss to coat.

Preheat the oven to 204 degrees C (400 degrees F).

Heat a medium, ovenproof saute pan over very low heat. Using a pastry brush, lightly coat the bottom of the pan with clarified butter.

Arrange a layer of potatoes in slightly overlapping concentric circles over the bottom of the pan.

Drizzle with clarified butter and season with salt and pepper to taste. Continue making and seasoning layers until you have a cake about 4 centimeters (1-1/2 inches) deep.

Raise the heat to medium to briefly sear the bottom. This will prevent the potatoes from sticking to the pan while baking.

Cover the pan and transfer it to the oven. Bake for 20 minutes.

Uncover, drain, and flip the cake. Pat it down into the pan and continue to bake, uncovered, for about 20 minutes or until cooked through, crisp, and golden brown.

Remove the potato cake from the oven and carefully drain off excess butter.

Cut into wedges and serve hot.

from:
The Fundamental Techniques of Classic Cuisine
by The French Culinary Institute with Judith Choate
Photographs by Matthew Septimus; Illustrations by Glenn Wolf
496 pages / Hardcover
650 full-color photographs, 20 color illustrations, and 200 recipes
$75.00 U.S. / $90.00 Canada
Stewart, Tabori & Chang 2007
ISBN: 1-5847-9478-X
EAN: 978-1-58479-478-3
Recipe reprinted by permission.

Buy The Fundamental Techniques of Classic Cuisine

The Fundamental Techniques of Classic Cuisine

Recipes
- from:
- Cream of Cauliflower Soup (Crème ou Velouté Dubarry)
- Potatoes Anna (Pommes Anna)
- Kidneys with Mustard Sauce (Rouelles de Rognons à la Dijonnaise)

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