When making the Pommes Anna formula, the potatoes should be cut meager, a mandolin is presumably the most ideally equipped device for the activity, be that as it may, I for one aversion mandolins. I'm almost certain it's the most hazardous thing I've at any point utilized in the kitchen. On the off chance that you utilize a mandolin, it would be ideal if you utilize all the wellbeing connections. I utilize a blade. As a cook, you have to have great blade abilities, cutting 2 ½ pounds of potatoes into 1/8-inch cuts is a great exercise. To many individuals, this seems like an errand, dreadful or functional, and I concur, the first occasion when you make my Pommes Anna formula by hand it is difficult work and somewhat troublesome. In any case, that is the point, the more you figure out how to utilize a blade, the less troublesome it becomes. At the point when you are all around rehearsed with a blade, the blade will turn into an augmentation of your hand, cutting will be natural, pleasant and amazingly fulfilling.
The best potatoes for this Pommes Anna formula are a high starch assortment, for example, the Yukon Gold. I start with 3 pounds of potatoes, subsequent to stripping I end up with 2 ½ pounds. The potato strips make a mind boggling formula, Crisp Potato Skins, likely the best potato chips you've at any point had, I'll post that formula tomorrow, so don't discard those potato strips!
- 3 Pounds High Starch Potatoes Peeled and thinly sliced
- 4 Tablespoons Unsalted Butter
- 2 Teaspoons Salt
- 1 Teaspoon Black Pepper
- Preheat oven to 425F
- Melt 2 tablespoons butter in a heavy-bottomed ovenproof non-stick skillet with a lid, remove from heat
- Peel the potatoes (save the peels for the Crispy Potato Skins recipe)
- Slice the potatoes into 1/8-inch slices
- Start in the center of the skillet, lay single slices of potatoes in a decorative pattern of overlapping concentric circles all the way to the side of the skillet
- Salt and pepper each layer as you go
- When all the potatoes have been layered, and salt and peppered, place the remaining 2 tablespoons of butter on top
- Place the skillet over medium heat on the stovetop for 4 minutes
- Gently shake the skillet to ensure the potatoes don’t stick
- Cover the skillet and transfer to the oven for 25 minutes
- Remove the cover and cook for an additional 20 minutes, again gently shake the skillet to ensure the potatoes don’t stick
- Remove the skillet from the oven, gently shake potatoes to make sure they move freely
- Lay the serving plate face down over the top of the skillet, hold the plate securely to the top of the skillet and in one maneuver, turn the skillet over and transfer the Pommes Anna to the plate
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