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
Potatoes layered with garlic butter, onion slices and Parmesan and baked until crisp on top, tender underneath. This is the best Pommes Anna I've ever had. It takes a little time to put together but the results are well worth it. Please don't try to lower the amounts of butter or cheese in this dish, it's supposed to be decadent. I make this in a white quiche plate with fluted edges and it is very beautiful and impressive. From Flavors, a San Antonio Junior League cookbook, credited to Mrs. Edgar M. Duncan (Linda Wyatt)
Provided by LonghornMama
Categories Potato
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Slice potatoes in 1/8-inch thick rounds and soak in ice water for at least 30 minutes. Drain slices and pat dry with paper towels.
- Combine butter and garlic.
- In a deep 10-inch greased pie plate or casserole, arrange 1/3 of the potato slices in slightly overlapping fashion, beginning with the outside edges and continuing the circle design to center of dish.
- Layer 1/3 of onion slices, broken into rings, on top of the potatoes, then 1/3 of butter mixture, salt, pepper, paprika and cheese. Repeat this process 2 more times, ending with cheese on top.
- Bake, covered at 400 degrees for 1 hour. If cheese is not brown on top, place under broiler for 4-5 minutes. Cut in wedges to serve.
Nutrition Facts : Calories 216.7, Fat 11.4, SaturatedFat 7.1, Cholesterol 31.3, Sodium 263.9, Carbohydrate 22.5, Fiber 2.3, Sugar 2.5, Protein 7
POTATOES ANNA
Make and share this Potatoes Anna recipe from Food.com.
Provided by CountryLady
Categories Potato
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Arrange& overlap potato slices in a greased 8 inch pie plate.
- Melt butter in a skillet& stir in salt; drizzle over potatoes.
- Cover plate tightly with foil& bake in preheated 425 oven for 20 minutes.
- Uncover& bake an additional 55 minutes or until potatoes are very tender& crusty; let stand at room temperature for 5 minutes.
- Using a metal spatula, carefully loosen the potatoes from the pie plate& place an inverted serving plate over the potatoes; Holding both plates, invert& unmold, then cut into wedges.
CLASSIC POMMES ANNA - SIMPLE FRENCH GRATIN POTATO CAKE
In the recipe for "Potatoes Anna", I have always been unsure who "Anna" was. I now have the answer.......Browsing through Julia Child's Mastering the Art of French Cooking, Vol. 2; I found this historical note about Pommes Anna: "It was created during the era of Napoleon III and named, as were many culinary triumphs in those days, after one of the grandes cocottes of the period. Whether it was an Anna Deslions, an Anna Judic, or simply Anna Untel, she has also immortalized the special double baking dish itself, la cocotte a pommes Anna, which is still made and which you can still buy at a fancy price". Sounds like a mandatory piece of kitchenware for all dedicated chefs and cooks to me!! This simple recipe is all in the preparation and presentation, and the use of very, very thinly sliced potatoes, that's the key to success. Since the dish is inverted, it is important that the first layer of potatoes be attractively arranged. Select perfect slices, and overlap them carefully. It is best cooked in a copper or cast iron omelette pan. If you don't have an "omelette pan" which is ovenproof, use a deep pie plate. Keep in mind the final shape makes the presentation. A watercress or parsley garnish adds colour. Serve warm and cut into wedges, like a cake or quiche.
Provided by French Tart
Categories One Dish Meal
Time 1h15m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Pre-heat the oven to 200°C/gas 6.
- Put the potato slices in a colander and rinse under running water to get rid of the starch. Place on a cloth in a single layer and pat dry.
- Generously grease the base of an ovenproof pan or baking dish with melted butter.
- Arrange the potato slices in the pan in overlapping circles , brushing butter over each layer and seasoning as you go.
- Cover with greaseproof paper or a lid. Bake in the oven for 45minutes or up to 1 hour. Test with a skewer to see if the potatoes are done.
- Cooks Notes:.
- Cook this in a cast-iron, heavy-bottomed, stubby-handled frying pan that goes in the oven. Traditionally it should be lidded - mine isn't, so I use greaseproof paper.
- Historical Note:.
- Mrs. Landemare's original recipe is:.
- Potatoes. Fresh butter.
- Peel some potatoes and cut into very thin rounds the size of a florin. Wash in salted water and dry very well in a cloth. Well butter an omelette pan. Place a layer of potatoes on the bottom. Cover with oiled [melted] butter, pepper and salt. Repeat these layers until the pan is full and cook in a medium [350°F] over until brown [40-60 min.] Remove from the oven, turn out and cut into slices or serve whole in a dish.
Nutrition Facts : Calories 791.2, Fat 60.8, SaturatedFat 38.4, Cholesterol 160.3, Sodium 552.3, Carbohydrate 58.3, Fiber 7.3, Sugar 2.6, Protein 7.4
POTATOES ANNA
This classic French dish can be baked up to eight hours ahead. Let it cool completely, then cover loosely with foil, and refrigerate. To serve, reheat in a 350-degree oven.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h20m
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees. Using a food processor with a slicing blade or a sharp knife, slice potatoes as thinly as possible, 1/4 inch thick or thinner. (Do not place sliced potatoes in water; the starch is needed to bind the layers.)
- Brush bottom of a 10-inch cast-iron skillet with 1 1/2 tablespoons butter. Starting in center of pan, arrange potato slices, slightly overlapping, in circular pattern, covering surface. Brush with another 1 1/2 tablespoons butter; season well with salt and pepper. Repeat for two more layers.
- Place over high heat until butter in pan sizzles, 2 to 4 minutes.
- Transfer to oven; bake until potatoes are fork-tender, about 1 hour. Remove from oven. Run a small spatula around edges of potatoes; slide large spatula underneath potatoes to loosen. Carefully invert onto a plate, and cut into wedges.
Nutrition Facts : Calories 192 g, Fat 9 g, Fiber 1 g, Protein 3 g
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.
MINI HERBED POMMES ANNA
Provided by Molly Stevens
Categories Potato Side Bake Christmas Thanksgiving Vegetarian Low Cal Low Cholesterol Thyme Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Melt butter in a small saucepan over medium heat. Brush muffin cups all over with butter. Line bottoms with parchment-paper rounds. Arrange 1-2 small thyme sprigs in center of each round. Drizzle 1/2 teaspoon butter into bottom of each cup.
- Add chopped thyme and garlic to remaining butter in saucepan. Stir over medium-low heat until fragrant, about 2 minutes. Remove from heat.
- Using mandoline, slice potatoes crosswise into very thin rounds (less than 1/16" thick), placing them in a large bowl as you work. Pour herb butter over and season with salt and pepper; toss to coat well.
- Divide potato slices among muffin cups, layering overlapping slices to create a circular pattern. Lightly press center of each to make compact. Drizzle any remaining butter and seasoning from bowl over.
- Cover muffin pan tightly with foil and place on a baking sheet. Bake until potatoes can be pierced easily with the tip of a knife, about 35 minutes. Remove foil; invert a rimmed baking sheet over pan. Turn, lightly tapping on counter, releasing potatoes onto sheet. Rearrange any slices that may have fallen out. Using a metal spatula, carefully turn cakes, thyme sprigs facing down. Discard parchment. DO AHEAD: Potatoes can be made 1 day ahead. Cover; chill.
- Increase heat to 425°F. Uncover cakes if needed. Bake until bottoms and edges are golden and crispy, 25-30 minutes. Carefully turn cakes, thyme sprigs facing up.
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.
POMMES ANNA
Pommes Anna is incredibly easy to make. Perfect for serving with almost any meal you would serve potatoes with. Delicious and buttery, golden brown with a crispy exterior and silky soft potato inside. Whats not to like.
Provided by Recipe Winners
Categories Vegetables
Time 1h10m
Number Of Ingredients 7
Steps:
- preheat oven to 230c (450f) on bake, not fan
- slice potatoes very thin, a mandolin makes very short work of slicing and also gives uniform slices, otherwise cut potatoes as thin as possible
- place slices in a clean tea towel and blot any excess moisture from them
- add garlic to butter and mix
- add 2 tablespoons of the melted butter in the bottom of a 22cm (8 1/2 inch) cast iron or a heavy based frypan
- brush sides and base with butter
- heat frypan over low-medium heat and when hot start to place potato slices overlapping around the outside edge of the base and work your way to the centre -see video above for technique, and notes below for a handy tip
- sprinkle lightly with parmesan, thyme and butter and season with salt and pepper lightly
- alternate potato slice layers from clockwise to counterclockwise on each layer - this step helps to stabilize each cut slice from falling apart
- keep building layers until you have used all of the potato slices
- brush top with butter (you may still have a little butter left in the pan)
- use a plate or saucepan lid that's slightly smaller than the frypan, to push potatoes down
- cover pan with tin foil and place on a rimmed baking sheet on the middle shelf of the oven
- cook for 20 minutes
- remove pan from oven and remove and discard the foil, again use the plate or lid to gently press the potatoes again
- return pan to oven uncovered and bake for a further 30-35 minutes or until potato is golden brown
- remove from oven and gently pour off any excess butter
- run a spatula around the outside of the pan to loosen any sticky bits
- place serving plate over the frypan and quickly invert the plate to remove from the frypan
- serve and enjoy!
Nutrition Facts : Calories 264 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 11 grams fat, Fiber 4 grams fiber, Protein 5 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 513 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
MINI POMMES ANNA
Perfect for brunch or dinner side dish, these potatoes are both beautiful and tasty. And you can do the first bake ahead then refrigerate and do the final bake when you're ready.
Provided by Jennifer
Categories Side Dish
Time 1h30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350° F.
- In a small saucepan over medium heat, melt butter. Brush 12 muffin cups generously with butter. Place 1 thyme sprig in center of each muffin cup.
- Add chopped thyme and garlic to remaining butter in saucepan and stir over medium heat until fragrant, about 2 minutes. Remove from heat and set aside.
- Using a mandoline, slice potatoes crosswise into very thin rounds (1/16"-ish). Place in a large bowl. Pour herb butter over potatoes and season with salt and pepper. Toss well to coat.
- Divide potato slices among muffin cups, layering overlapping slices to create a circular pattern. When the muffin cup is filled to the rim, press down lightly with a fork to compact. Drizzle any remaining butter in bowl over potatoes.
- Cover muffin tins tightly with aluminum foil. Place muffin tin(on a baking sheet and bake in preheated oven until potatoes can be easily pierced with a knife, about 35 minutes. Remove foil.
- Prepare another baking sheet by lining with parchment paper. Invert muffin tins onto prepared sheet, banging it a bit to loosen potatoes. If any potatoes/thyme has stuck to the muffin tins, gently use a butter knife to loosen and place on potato stacks. [IF MAKING AHEAD, STOP HERAllow potatoes to cool a bit, then cover baking sheet with plastic wrap and refrigerate. Proceed with rest of recipe when ready.]
- Increase oven temperature to 425° [If you made ahead, remove baking sheet with potatoes, remove plastic wrap and preheat oven to 425° F., allowing potatoes to sit at room temperature while oven heats]. Place into 425° oven and bake for 10 minutes. Remove from oven and carefully using a spatula, flip potato stacks over (thyme side dowand bake for another 8-10 minutes, until under-side is nice and golden. Remove from oven and flip thyme-side-up to serve. [If you made ahead and your potatoes were cold/room temperature when they went in to the oven, you may need a few minutes longer on each side.]
Nutrition Facts : Calories 101 kcal, Carbohydrate 7 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 394 mg, Fiber 1 g, ServingSize 1 serving
POMMES ANNA (POTATOES ANNA)
Make and share this Pommes Anna (Potatoes Anna) recipe from Food.com.
Provided by GinnyP
Categories Breakfast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F.
- Combine salt and pepper in a small bowl.
- Melt 2 1/2 T butter in a 10-inch cast iron or ovenproof heavy skillet over medium heat.
- (I've found pan size is important here. Otherwise adjust quantities and cooking times.) Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan, sprinkle with 1/4 tsp salt mixture.
- Drizzle 1/2 tsp melted butter over potatoes.
- Repeat layers 5 times, ending with butter; press firmly to pack.
- (I press firmly to pack before adding the last of the butter.) Cover and bake at 450 degrees 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.
POTATOES ANNA
Provided by Food Network
Categories side-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 400 degrees F/200 degrees C. Line an 8-inch/20 cm baking tin with parchment, and brush with butter.
- Peel and thinly slice the potatoes, then toss in a bowl with the cream to saturate. Pulling the potatoes from the cream, build layers of them in the baking tin, seasoning and scattering over the herbs as you go. Brush another sheet of parchment with butter and place it butter-side down on the potatoes. Set another heavy dish on top to weigh down the potatoes. Bake until tender, 1 to 1 1/2 hours. Let cool before turning out and cutting into squares or wedges to serve.
POMMES ANNA
Steps:
- Brush the bottom of a 9-inch heavy oven-proof non-stick or well-seasoned cast-iron skillet with 1 tablespoon of the butter. Peel 1 potato, slice it thin, using a food processor fitted with the slicing blade, or a mandoline or similar slicing device, and pat the slices dry quickly. Arrange the slices, overlapping them slightly, in layers in the skillet, brushing each layer with some of the remaining 3 tablespoons butter and seasoning it with salt and pepper. Peel, slice, pat dry, and arrange the remaining potatoes, 1 at a time, in the same manner.
- Cover the layered potatoes with foil, weight them with an ovenproof saucepan, and cook them over moderate heat for 5 minutes from the time the butter sizzles. Transfer the skillet with the pan weight to the middle of a preheated 425°F. oven and bake the potatoes for 30 minutes. Remove the weight and the foil and bake the potatoes, for 10 minutes more, or until they are tender. The potatoes may be made 2 hours in advance and kept, covered loosely, at room temperature. Reheat the potatoes, covered with the foil, in a preheated 375°F. oven for 15 minutes.
REDUCED FAT POMMES ANNA (POTATOES ANNA)
I made this recipe up after spending ages looking for a less fattening version of Pommes Anna. I used everyday Desiree potatoes - I think any type of potato would work. You can also omit the cheese or change to a hard cheese like Parmesan. I also have added garlic salt instead of regular on some occasions. The potatoes need slicing down to about 1-2mm thick to make this the best.
Provided by mortarandpestle
Categories Potato
Time 50m
Yield 1 dish, 3 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 200'C.
- Wash potatoes, but don't peel, and slice very thin (best done using a mandolin) Pat the potatoes dry using paper towel.
- Line a 20cm cake tin, pie dish or any similar sized dish with baking paper.
- Place potatoes from the outside in, overlapping slightly to cover the base of the dish, brush with butter and season to taste.
- Repeat step 3 until half the potatoes are used.
- Sprinkle half the cheese over at this time.
- Repeat step 3 again until all the potatoes are used up, ending with butter.
- Sprinkle the remaining cheese over the top.
- Wrap in foil and cook for 20 minutes.
- Remove the foil and cook for another 10-15 minutes until crispy and browned on top and edges.
- Remove from the oven and flip onto a serving plate, remove the baking paper and cut into wedges for serving.
Nutrition Facts : Calories 289, Fat 12.7, SaturatedFat 8, Cholesterol 35.4, Sodium 152.8, Carbohydrate 37.4, Fiber 4.7, Sugar 1.7, Protein 7.7
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.
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POMMES ANNA RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine French RecipesCategory Potato RecipesServings 6Calories 344 per serving
- Put the duck fat in a pan with the garlic, whole thyme sprigs and bay leaves. Heat gently for 5-10 minutes to melt the fat, then set aside to infuse for 20 minutes – somewhere warm so the fat doesn’t solidify. Remove and discard the aromatics.
- Meanwhile, peel the potatoes and slice very thinly (a mandoline is best for this). Wash the slices in cold water to remove any excess starch, then pat dry on kitchen paper.
- Heat the oven to 200°C/fan180°C/gas 6. Put the potato slices in a bowl and toss with the infused fat. Warm a 20cm non-stick, ovenproof frying pan over a low heat. Layer up the slices of potato in overlapping circles in the pan, seasoning every so often and sprinkling with some of the extra thyme leaves, until all the potatoes are used up. Continue to cook over a very low heat for 10-15 minutes ?to help the potatoes crisp up and brown. Shake the pan gently every so often to prevent the potato slices catching and burning.
- Cover with a sheet of baking paper and a lid (or foil), transfer to the oven and bake for 45-55 minutes until tender to the point of a knife. Cool for 10 minutes. Turn out onto a board or serving plate, then serve in wedges.
POMMES ANNA RECIPE - SAINSBURY'S MAGAZINE
From sainsburysmagazine.co.uk
5/5 Category SidesServings 8Total Time 1 hr
- If you have a single oven, prepare and part-cook the pommes Anna the day before (see Get Ahead) so that you don’t have to juggle oven temperatures and cooking times for both the lamb and potatoes.
- Slice the potatoes thinly, using a mandoline or processor if you have one, or cut into 2-3mm slices by hand with a large sharp knife. Rinse the sliced potatoes in cold water to remove the starch, then pat dry on a clean towel or with kitchen paper. Melt the butter in a small pan, then pour into a bowl, discarding the last milky-looking bit that’s in the bottom of the pan.
- Add 3 tablespoons of the melted butter to a large heavy ovenproof skillet (about 21cm base diameter, or see our tip below. Swirl around to coat, then neatly arrange a layer of potato slices in the bottom of the pan – this will be the presentation side when it’s cooked, so take some time over it. Brush some more butter over the potatoes, seasoning generously as you go, then add another layer of slices. Repeat until the pan is full, reserving enough butter to brush onto a large square of foil.
- Cook over a medium heat for 10 minutes until the base is golden, shaking the pan every few minutes so that the potatoes don’t stick. Preheat the oven to 200°C, fan 180°C, gas 6.
POMMES ANNA RECIPE : SBS FOOD
From sbs.com.au
Cuisine FrenchCategory SideServings 4
POMMES ANNA | RECIPES | WOMAN & HOME
From womanandhome.com
3/5 (59)Estimated Reading Time 1 minServings 6Total Time 1 hr 25 mins
POMMES ANNA RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Category VegetarianCalories 235 per servingTotal Time 1 hr
CHRISTMAS POMMES ANNA WITH ROSEMARY | AN ALTERNATIVE TO ...
From somebodyfeedseb.com
Cuisine Christmas, FrenchCategory Side DishServings 4Total Time 1 hr 5 mins
- Using a mandolin, a food processor or using a sharp knife, thinly slice your potatoes (2-3mm thick). Pat them dry with a piece of kitchen roll.
- Melt the butter in a microwave or a small saucepan on the hob. Pour the melted butter into a small bowl, leave it to stand for a minute. Then skim the white milky foam that forms on top and discard it.
- Add 2 tsp of the melted butter to the bottom of the ovenproof pan/ cast iron skillet and brush to cover the surface.
POMMES ANNA (POTATOES ANNA) RECIPE | MYRECIPES
From myrecipes.com
5/5 (5)Calories 208 per servingServings 8
- 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.
POMMES ANNA, VARIATIONS · THYME FOR COOKING
From thymeforcookingblog.com
Servings 4Estimated Reading Time 2 minsCategory PotatoesTotal Time 1 hr 20 mins
- You will notice the white milk solids in the butter. Using a small spoon skim off as much of the floating milk solids as you can.
- Then carefully pour the clear (mostly) butter into a glass measuring cup, leaving behind the remaining solids.
- Using a basting brush and some of the clarified butter, generously butter the inside of a round, glass baking dish. Mine is 8″ (20cm) in diameter.
POMMES ANNA (A.K.A. POTATOES ANNA) - PUDGE FACTOR
From pudgefactor.com
4.8/5 (5)Total Time 1 hr 10 minsCategory Side DishCalories 182 per serving
- Heat 2 tablespoons of clarified butter over medium heat in a 10-inch nonstick oven-proof skillet. When hot, arrange 1/3 of the potatoes in a layer by starting at the outside of the pan and overlapping the slices in a clockwise fashion.
POTATOES ANNA - SAVOR THE BEST
From savorthebest.com
4.5/5 (3)Total Time 1 hr 15 minsCategory Side DishesCalories 240 per serving
- Line a small mesh strainer with a coffee filter or cheesecloth, and set the strainer over a Mason jar or dish and set it aside while preparing the clarified butter.
- Clarify the butter in a small saucepan by melting it over medium- low heat. Simmer it gently until the foam rises to the top. The water in the butter will cause the butter to sizzle and sputter and foam will begin to rise to the top and the solids will sink to the bottom.
- When the sizzling and sputtering stops, remove the pan from the heat and skim off the foam with a spoon.
HERBED POMMES ANNA - CASUAL FOODIST
From casualfoodist.com
5/5 (1)Category Side DishCuisine FrenchTotal Time 1 hr
- In a small saucepan melt the butter over medium heat. Add garlic and thyme and cook until fragrant, about 1 minute then remove from heat.
- Coat the bottom of the skillet with 1 tables spoon of the melted butter. Layer 1/3 of the potato slices in a circular pattern, brush with the herb buttered mixture and sprinkle with 1/2 tsp salt. Repeat this with 2 additional layers of potato slices, butter and salt.
ANNA POTATOES - SIMPLE FOOD AFFAIR
From simplefoodaffair.com
Cuisine FrenchEstimated Reading Time 9 minsCategory Side Dish, Simple Bites, StarchTotal Time 40 mins
- Preferably using a mandolin, slice the Potato between an 1/8" and 1/16" thick... If you don't plan on getting the tape measure out, not so thin you can see through it but not so thick you can't easily layer the slices.
- Make 4 rosettes on one sheet pan, on the parchment paper place a single Potato slice down. Make sure to leave room around the sheet pan to build 3 more.
- Start by making a Potato ring around the single slice, overlapping the slices as you go. When you reach the final slice tuck it under the first slice so you can't tell where you started and where you finished.
POMMES ANNA RECIPE (CLASSIC FRENCH POTATO DISH, EASY ...
From thekitchn.com
- Peel and slice the potatoes. Peel 2 pounds Yukon Gold potatoes. Cut crosswise into 1/8-inch thick rounds with a mandoline or with a sharp knife. Divide the slices into 4 equal piles.
- Grease the pan and foil. Melt 3 tablespoons unsalted butter in the microwave, about 30 seconds on high. (Alternatively, melt on the stovetop.) Brush the bottom and sides of an oven-safe 10-inch nonstick frying pan with 1 tablespoon of the butter and sprinkle with 1/4 teaspoon of the kosher salt. Brush a thin layer of butter onto a sheet of aluminum foil big enough to cover the pan.
- Build the first layer. Starting in the center and overlapping the slices by about half, arrange one pile of the slices in a spiral pattern, making sure the bottom is completely and evenly covered. Use smaller slices in the center and larger slices on the edges. Brush with 1/2 tablespoon of the melted butter and sprinkle with 1/4 teaspoon of the kosher salt.
POTATO ANNA
From cuisineryfoodmarket.com
Availability In stock
POMMES ANNA RECIPE | FINE DINING LOVERS
From finedininglovers.com
2.6/5 (11)Total Time 30 minsServings 4
SALMON WITH POMMES ANNA AND BéARNAISE
From more.ctv.ca
Cuisine FrenchCategory DinnerServings 4Total Time 2 hrs
POMMES ANNA - FOOD NETWORK
From foodnetwork.com
Estimated Reading Time 40 secs
POMMES ANNA (POTATOES ANNA) - TASTEFULLY GRACE
From tastefullygrace.com
Estimated Reading Time 5 mins
POTATO ANNA - GOURMET FOOD MARKET INSPIRED BY CHEFS
From cuisineryfoodmarket.com
Availability In stock
POTATO ANNA - GOURMET FOOD MARKET INSPIRED BY CHEFS
From cuisineryfoodmarket.com
Availability In stock
BAREFOOT CONTESSA POTATOES ANNA RECIPES
From tfrecipes.com
POTATO POMMES ANNA - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
POMMES ANNA (POTATOES ANNA) RECIPE - FOOD.COM | RECIPE ...
CLASSIC POTATOES ANNA RECIPE OR POMMES ANNA - FOOD NEWS
From foodnewsnews.com
POTATO ANNA
From cuisineryfoodmarket.com
POMMES ANNA | TRADITIONAL POTATO DISH FROM FRANCE
From tasteatlas.com
POTATOES ANNA RECIPE JULIA CHILD - TFRECIPES.COM
From tfrecipes.com
POMMES ANNA - LOVE FRENCH FOOD DELIVERS DELICIOUS EATING
From lovefrenchfood.com
POMMES ANNA (POTATOES ANNA) RECIPE - FOOD NEWS
From foodnewsnews.com
POMMES ANNA — FOOD AND THYME
From foodandthyme.com
POMMES ANNA (POTATOES ANNA) - GLUTEN FREE RECIPES
From fooddiez.com
POMMES ANNA PAN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
POMMESANNAPOTATOESANNA RECIPES
From tfrecipes.com
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