The same potato recipes are getting old. Mashed, baked, fries, tater tots, and roasted, have all had many appearances at our table. The Pommes Anna Recipe came across my screen and I thought I would give it a go! The recipe does come together very easily. Just some slicing and layering! The first time I made them they were an excellent side dish to Our Favorite Meatloaf Recipe! Each wedge of the Pommes Anna has crispy exterior and soft interior!
The most effective way to slice the potatoes is by using a mandoline. A mandoline is a better way to slice and dice. Be very careful using it. The blades are very sharp. Use a sharp knife if you do not have a mandoline. After slicing the potatoes, do not place them in water. The starch in the potatoes adds to the dish. Placing them in water will wash away some of the starch in the potato.
Layering the Pommes Anna Recipe
The first step is to brush about 1-1/2 tablespoons of butter onto the bottom of an eight inch iron skillet. Any oven safe pan should do if you do not have an iron skillet. Next, sprinkle some sea salt over the bottom of the buttered skillet. Layering the potatoes is easy once you get through the first layer. The first layer is kind of the “show” layer. In the middle of the pan, place one of the bigger pieces of sliced potato. Work around from there overlapping potato slices. The bottom of the pan should look like the picture in the post. However, you can make whatever pattern you want! Make it your own! Try to get at least 4-5 layers because the layers will cook down.
Removing the potatoes from the pan
The bottom layer of the Pommes Anna Recipe will be the side your guests will see when serving. When the potatoes are done cooking, run a spatula around the edge of the pan. Then loosen the potatoes from the bottom of the pan. You will have to flip the potatoes twice to get them right side up. Carefully place a plate on top of the skillet and flip the potatoes out. Then use another plate to get them right side up to serve. Do not worry if any potatoes stick to the bottom of the pan. Just scrape them out and piece them back together. There were a few pieces that stuck to the bottom of the pan of the one I took the picture with.
I hope you enjoy the recipe!
Please visit my sides and salads page for more ideas!
- 5-6 large potatoes
- 6 tablespoons of unsalted butter
- 1 ½-2 teaspoons of sea salt
- Slice potatoes thin on a mandolin or with a sharp knife. Be very careful when using either. Do not place sliced potatoes in water so they do not lose any starch.
- Melt butter then set aside.
- Brush about 1- 1 ½ tablespoons of butter on the bottom of an eight inch cast iron skillet.
- Place one layer of potatoes on the bottom of the skillet. This will be the top layer when serving.
- Sprinkle a pinch of sea salt over the top of the potatoes.
- Repeat until you have about 5-6 layers.
- Bake at 375 degrees F for 20-25 minutes.
- To serve, loosen potatoes and flip skillet over onto a serving plate