Ultimate Classic Potatoes Anna Recipe (Pommes Anna)
This Ultimate Classic Potatoes Anna Recipe is a classic French dish that you absolutely need in your life! I know you're thinking that you're too busy and don't have time for fancy 'French' cooking, but I promise you this is for professionals and home cooks alike! You'll thank me later.
Equipment
- 1 9 or 10-inch pan stainless steel or cast iron is preferable
- mandoline for slicing preferable
Ingredients
- 2 lbs Russet potatoes
- 6 tbsp unsalted butter
- kosher salt
- black pepper
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Prep your workstation. If you can, set up your working area next to the stove - cutting board, mandoline (or knife). Melt the butter in a microwaveable pitcher or bowl and set aside.
- Prep your potatoes. Peel all of the potatoes and trim the ends (the very end pieces make too small of slices). DO NOT RINSE WITH WATER (we don't want to remove the starch). Using a mandoline, thinly slice only 1 of the potatoes (slice as you go, so the potatoes don't oxidize). Aim for 1/16th of an inch - they should easily move back and forth if you wiggle them - this makes for the crispiest top and the creamiest interior. *If you do not have a mandoline, be sure to use a very sharp knife and carefully slice the potatoes as thinly as possible. Alternatively, if you have a food processor with a very thin slicing blade, you could possibly use that, but they should be very thin.
- Cook. Heat your pan over medium-low heat and add enough butter to generously coat the bottom of the pan. Start by placing one slice in the center of the pan, and then form a layered ring of potato slices around that center slice in a circular pattern. Continue to make layered concentric circles, to complete that first layer of potatoes, eventually extending to cover the bottom of the pan, peeling potatoes as you go.
- Next, use a pastry brush or drizzle that first single layer with some melted butter and season with a pinch of salt and pepper.
- Repeat this process until you've used up all of the potatoes, making sure to drizzle butter, salt, and pepper in between each layer. The potatoes should be domed in the center, but rest assured they will sink as they cook.
- Turn off the heat and transfer. Cover the pan with a piece of foil and transfer it to the preheated oven to bake for 20 minutes.
- After 20 minutes, remove the foil, and bake for another 20 minutes.
- To check if the potatoes are done, pierce the center of the potatoes with the tip of a knife - if it easily glides in, they are done. If you meet a little resistance, give them another 5 minutes and check them again.
- Remove and rest. Remove the pan from the oven and let it rest for 5 minutes, as this makes flipping much easier.
- Flip and serve. Place a flat serving plate (larger than the circumference of the pan) or a cutting board on top of the pan. Flip it all over at once, and lift the pan off. You should have a beautiful potato cake with a crispy caramelized top that is golden brown. Cut it into wedges and serve. ENJOY!
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Notes
- Use a 10-inch, oven-proof skillet or pan (larger pans become cumbersome to flip at the end). Cast iron or stainless steel is the best option for ensuring a crispy and golden exterior. You can use a non-stick skillet, but the browning is typically not as good.
- You can dot the layers with soft butter, but to make your life easier and the process of layering more time efficient, melt the butter so that you can easily drizzle it.
- Work quickly when layering the potatoes, but also don't panic when you see the potatoes at the edges starting to brown - this is what we want!
Nutrition
Calories: 220kcalCarbohydrates: 27gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 30mgSodium: 9mgPotassium: 634mgFiber: 2gSugar: 1gVitamin A: 351IUVitamin C: 9mgCalcium: 23mgIron: 1mg
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