Pommes Anna
Historic French culinary masterpiece: paper-thin potato rounds arranged in concentric rosettes, basted generously with clarified butter, and baked until meltingly tender inside with a crunchy, golden exterior.
Ingredients
- • 1kg firm waxy potatoes (Charlotte or Yukon Gold), peeled and sliced 1.5mm thin on a mandoline
- • 100g clarified butter (beurre noisette clarifié)
- • 1 tsp fine sea salt
- • Freshly cracked white pepper
Preparation Steps
Slice potatoes 1.5mm thin. Do NOT wash, but pat dry in a towel.
Generously brush an ovenproof skillet with clarified butter. Starting in the center, arrange potato slices in neat, tight overlapping concentric circles. Season with salt and pepper and brush with clarified butter.
Repeat layering potatoes, seasoning, and buttering until all slices are used (approx. 5-6 layers). Press down firmly.
Cook on stovetop over medium heat for 6 minutes until the bottom begins to sizzle and brown. Transfer to oven at 200°C for 35 minutes under a parchment circle weighed down with an ovenproof dish. Unmold upside down onto a platter to reveal the stunning golden rosette crust.