Potatoes Anna Shopping Tips
Only buy potatoes that are firm, intact, and without any sprouts or green parts.
Potatoes Anna Cooking Tips
Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.
Mini Herbed Pommes Anna
Preheat oven to 350°. Melt butter in a small saucepan over medium heat. Brush muffin cups all over with butter. Line bottoms with parchment-paper rounds. Arrange 1-2 small thyme sprigs in center of each round. Drizzle 1/2 teaspoon butter into bottom of each cup.
Add chopped thyme and garlic to remaining butter in saucepan. Stir over medium-low heat until fragrant, about 2 minutes. Remove from heat.
Using mandoline, slice potatoes crosswise into very thin rounds (less than 1/16-inch thick), placing them in a large bowl as you work. Pour herb butter over and season with salt and pepper toss to coat well.
Divide potato slices among muffin cups, layering overlapping slices to create a circular pattern. Lightly press center of each to make compact. Drizzle any remaining butter and seasoning from bowl over.
Cover muffin pan tightly with foil and place on a baking sheet. Bake until potatoes can be pierced easily with the tip of a knife, about 35 minutes. Remove foil invert a rimmed baking sheet over pan. Turn, lightly tapping on counter, releasing potatoes onto sheet. Rearrange any slices that may have fallen out. Using a metal spatula, carefully turn cakes, thyme sprigs facing down. Discard parchment. DO AHEAD Potatoes can be made 1 day ahead. Cover chill.
Increase heat to 425°. Uncover cakes if needed. Bake until bottoms and edges are golden and crispy, 25-30 minutes. Carefully turn cakes, thyme sprigs facing up.
There are some things in life that are just worth it. Worth the time. Worth the calories. And definitely worth eating. Pommes Anna is worth making for everyday eating, an elegant dinner or just because you crave them.
We ate Pommes Anna in Paris sitting on a cafe terrace watching the river Seine traffic pass by at sunset, after a glorious day spent exploring, and drooling over the food halls, deli’s and patisseries.
The exceptional views were complimentary with every bite of this memorable, and famous potato dish served with perfectly cooked beef and a simple, but delicious parsnip puree.
Reviews ( 4 )
Very, very good! You need to make sure that you salt and pepper the potatoes thoroughly with each layer and slice them really thin. These come out basically more sophisticated home fries! We make them for fancy meals with beef. There is not a sliver left. If you like your potatoes with gravy though - these aren't for you.
I was a little surprised at the amount of butter in this recipe coming from Cooking Light, but decided to try it anyway. Being a little short of time, I ran the potatoes through a mandoline on the thinnest setting. Layered everything as directed, then cooked for 20 minutes at 350 degrees. (I had something else in the oven that required 350.) After 20 minutes, I removed the lid and increased the heat to 450 degrees although not as brown as they should have been, they were most certainly cooked through. Both DH and I loved the crispness on the outside and the creaminess of the potato flavor on the inside. Using sea salt if at all possible is a must -- seems to have more flavor than regular salt. Although a bit high in fat content, it is definitely a nice splurge once in awhile.
Best-of-Both-Worlds Potatoes Anna
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If you’re torn between serving regular potatoes or sweet potatoes, try this spectacular dish, which calls for both.
- 4 Tbs. unsalted butter
- 2 sweet potatoes, peeled and thinly sliced (about 1 1/2 lb.)
- 3 Russet potatoes, peeled and thinly sliced (about 1 1/2 lb.)
- 1 tsp. dried thyme leaves
- 1 tsp. salt
- 1/4 tsp. ground black pepper
- 1 medium-sized leek, trimmed, quartered and white part finely chopped (about 1 1/4 cups)
- 1/4 cup grated Parmesan cheese
1. Preheat oven to 425°F. Melt 1 Tbs. butter in 8-inch ovenproof nonstick skillet over medium heat. Swirl pan to coat bottom and sides set aside.
2. Toss sweet potatoes with 1 1/2 Tbs. butter, 1/2 tsp. thyme, 1/2 tsp. salt and 1/8 tsp. pepper in medium bowl. Set aside.
3. Toss Russet potatoes with remaining butter, thyme, salt and pepper in second bowl.
4. Place one layer of Russet potatoes in overlapping circles on bottom of skillet. Sprinkle with leeks, and top with layer of sweet potatoes. Sprinkle with 1 Tbs. Parmesan. Repeat layering, ending with layer of sweet potato slices.
5. Place skillet on burner. Cook potatoes 5 minutes over medium heat to brown bottom. Transfer skillet to oven, and bake 45 to 50 minutes, or until potatoes are tender and beginning to brown. Set 9-inch plate on top of skillet. Flip upside down to unmold potatoes. Slice into wedges, and serve.
Do you think it's too difficult to make Potatoes Anna or delicious air fryer potatoes? You'll be pleasantly surprised at how simple they are to make with a few tips and tricks.
Here's the trick. Use a good quality mandolin like this Swissmar Mandolin That's simply the best way to get even slices that you can layer into a heat-safe pan that fits in your air fryer. I have tried several different Mandolins, by the way, since this one seemed a bit pricey to me.
What you're going to do is to cut the potatoes evenly, and use lots and lots of butter. LOTS of butter.
This dish only has four ingredients--potatoes, butter, salt, and pepper. Don't be skimping on the butter! Use it. Enjoy it. And watch it transform the humble potato into something that is elegant, creamy, and absolutely delicious.
Have some extra potatoes in the pantry and need some more recipes to use them in? Make these savory, cheesy Potatoes Au Grain right in your air fryer, leaving the oven open for the main course!
Sweet Potatoes Anna Casserole
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In the classic French repertoire, pommes Anna are regular potatoes, peeled, sliced thin, and cooked in a buttered pan on the stovetop until tender and crisply crusted. That’s essentially how this holiday twist begins—as a mass of peeled and thinly sliced sweet potatoes. Only here, the butter’s mixed with maple syrup, orange zest, and a little cinnamon, and it bakes like a casserole, packed in a dish with a layer of walnuts and brown sugar in the center, and another on top. You top with foil and bake in a hot oven, then uncover to brown and crisp the surface.
Special equipment: It’s not absolutely necessary, but a mandoline slicer ensures thin, even sweet potato slices.
One potato, two potato. actually there are more than 200 varieties of all shapes and sizes grown in the United States. How to choose the right type for your dish? Check out the starch content and then try one of the recipes below.
Russet: Oval shaped with netted brown skin and white flesh. The high starch content and mealy texture make them ideal for baking whole or in gratins, mashing for fluffy purees or gnocchi and grating for pancakes. They absorb liquid but not oil, so they are also perfect for french fries. Idaho, Burbank, and Butte are varieties to look for.
These all-purpose potatoes are very versatile and can be used in most recipes. Mix purples and yellows with round reds for a colorful dish.
California Long White and Eastern Round White: Oval or round (as the names indicate) with smooth, thin, light tan skin white flesh and a firm, creamy texture when cooked. These hold their shape after cooking and are perfect mixed in a salad, baked in a scallop or roasted in the oven.
Blue and Purple: Varying in shape from round to oval, these potatoes have a subtle nutty flavor and flesh that ranges in hue from dark blue or lavender to white. Sometimes, as in the Russian Blue, there is a white ring just inside the skin. Perfect for steaming microwaving is the best way to preserve the color.
Yellow and Gold: With names like Yellow Finn and Yukon Gold, these yellow-fleshed potatoes have a dense, creamy texture with a silky, buttery flavor. Usually round, with a light brown to golden yellow skin. Perfect for mashed potatoes, but also good baked or french-fried.
Round Red: Round potatoes with rosy red skin and white flesh. Often erroneously referred to as new potatoes (only the very small ones that are harvested before reaching maturity can technically be called new). They have a firm, smooth, moist texture that helps them hold their shape well when roasted, boiled or sauteed. Look for names like Red Bliss, Red Pontiac, or La Touge.
Fingerlings: Pink, blue, yellow or light beige thin skin with similarly colored flesh. Potatoes are approximately 3 inches long, slender and sometimes slightly crescent shaped. They don't require peeling. Try them steamed, roasted or grilled.
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This light and flavorful ramen bowl has a secret: instead of noodles, you’ll be slurping up gorgeous spiralized potatoes. We’ve included lots of wonderful vegetables and garnishes in the recipe, but you can be very flexible, adding and omitting to suit your taste and the contents of your refrigerator. Vegetarian and gluten-free with vegan option.
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