This potato recipe for Pommes Anna is so simple it's ridiculous. The ingredients are potatoes, butter, oil, salt and pepper - that's it! You can add a sprinkling of chopped are sliced garlic if you want. But then you need to be extra careful that it doesn't burn. I just leave it out - I find it does not really need it. Try this as an easy side dish for steak, fish, chicken...whatever. It really goes great with any kind of meat main dish. Note: DO NOT use red or Yukon gold potatoes - they are too waxy and there is not enough starch in them to keep the potato slices stick together.
See my video demonstration of this recipe on TikTok HERE.
About 6 servings
Ingredients
- 4 lbs russet potatoes, peeled
- 2 Tablespoons, more as needed
- 1/2 Cup butter, cut into little dice
- Kosher salt, if you have it - table salt is fine
- pepper
Procedure
- A non-stick pan works best for this. Heat the pan to medium.
- While the pan is heating, use a mandolin or a sharp knife and slice the potatoes into rounds about 1/8 of an inch thick.
- When the pan is hot, add the oil and about 3 tablespoons of the butter until melted. Immediately and very carefully add the potato slices in a fan motion around the whole of the bottom of the pan starting from the outside in.
- Sprinkle with generous amount (about 1/4 teaspoon) of salt and pepper and dot with with the butter.
- Repeat this process until all the potatoes and butter is used up.
- Shake the potatoes in the pan to make sure they are not stuck.
- Cover the potatoes with a lid and let cook for about 10 minutes. It will not take long.
- Use a spatula and skirt it around the outside edge of the potatoes to make sure they did not stick and check that they are nicely browned on the bottom.
- Flip the potatoes onto a large serving platter so the browned size is up on the plate.
- Cut like a pizza into wedges to serve. Garnish with parsley or thinly sliced green onions.