Pommes Anna

I made these decorative potatoes as part of my wonderful holiday meal. While they look beautiful, a quick glance at the ingredient list reveals that they are just a prettier version of plain, old potatoes. No surprises whatsoever. The slow-cooking in the skillet on the stove-top gives them a nice crust. The carmelization adds nice flavor. 3-1/2 stars, the texture of my top layer was a little over-done. Next time I will reduce the stove-top cooking to 25-minutes.

Beautiful dish, but really just regular potatoes.

Beautiful dish, but really just regular potatoes.

Chris Kimball warns against slicing the potatoes until you are ready to start assembling. I’m not sure what the consequences are, but thought that it was important to pass along. I had contemplating to peel and slice them ahead of time to save time on the day of my massive meal.

Rating: 3-1/2 stars.
Cost: $2.50.
How much work? Low.
How big of a mess? Low/Medium.
Start time: 4:45 PM. End time: 5 PM.

The original Cook’s Illustrated recipe is here. The recipe as I cooked it today is as follows:

3-lbs russet potatoes (you can also use Yukon Gold or white potatoes)
5 tablespoons unsalted butter
1/4 cup vegetable or peanut oil
Salt and ground black pepper

  1. Use a vegetable peeler to peel your potatoes. Also melt the 5 tablespoons of butter; either in the microwave or in a 10″ non-stick skillet (wipes and used again in Step 3). Set a rack to the lower-middle of your oven and pre-heat to 450-degrees.
  2. Use the slicing attachment on your food processor to slice your potatoes into 1/16″-to-1/8″-thick slices. Empty into a large bowl with melted butter, and use your hands to toss until potatoes are evenly coated.
  3. Add 1/4 cup vegetable oil to a clean, 10″ heavy-bottomed, non-stick, oven-proof skillet. Swirl to evenly coat the skillet. Set a kitchen timer of 30 minutes, and put the skillet over medium-low burner.
  4. Use the nicest slices to form the bottom layer. Start arranging by placing one slice on center the skillet. Continue by overlapping more slices in a circle around the center slice. Continue to form the next outer circle of overlapping slices. Your first layer should consist of 3 or 4 rows of overlapping potatoes until the entire bottom of the skillet is covered with potatoes. Evenly sprinkle each layer with a scant 1/4 teaspoon salt and pinch of ground black pepper.
  5. Arrange the second layer of potatoes by working in the opposite direction of the first layer; evenly sprinkling each layer with a scant 1/4 teaspoon salt and pinch of ground black pepper. Continue repeating the layering of potatoes, switching directions with each layer, and sprinkling with salt and pepper, until you have used all the potato slices. You can piece together broken or uneven slices to form a single piece. When you are done, the potatoes will mound in the center of the skillet.
  6. Continue cooking until the 30-minute timer you set in Step 3 has beeped (if you are unsure about the correct setting of medium-low, check after 25 minutes. Use the bottom of a 9″ cake pan to press down firmly to compact the potatoes. Use a lid to cover the skillet and bake in oven for 15 minutes. Uncover and continue to bake for 10 more minutes. Test the doneness of potatoes using a paring knife.
  7. Line a rimless cookie sheet (or the bottom side of a sheet pan) with aluminum foil, and lightly spray with non-stick cooking spray.
  8. Hold potatoes in place using the back of the cake pan, titling skillet, drain off and discard any excess oil.
  9. Put foil-lined sheet on top of skillet, wearing oven mitts, flip over and remove skillet. Carefully slide potatoes into serving platter. Serve by cutting into wedges.
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6 Responses to Pommes Anna

  1. Katie says:

    I’ve made this recipe several times, and it’s great, but the potato galette recipe from March 2011 tastes just as good and is much less fussy to put together.

  2. travel6188 says:

    I think Chris Kimball says not to peel or slice before getting ready to assemble is the potatoes will turn brown. The way I get around that is to put the potatoes in cold water after peeling/slicing. Then drain when ready to use.

    I agree these are good but really just potatoes. I always at the least put some kind of cheese into this type of recipe.

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