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Pommes Anna (Potatoes Anna)

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Pommes Anna (Potatoes Anna)


1 teaspoon kosher or sea salt
½ teaspoon ground black pepper
2 ½ tablespoons unsalted butter
3 pounds peeled baked potatoes, cut into 1/8-inch thick slices
1 tablespoon unsalted butter, melted and crushed
1 tablespoon chopped fresh flat-leaved parsley, optional

To make

Entrust the French with the preparation of potato pie, which turns out to be appetizing crispy on the outside and melting inside. This dish, called Pommes Anna, was created during the time of Napoleon III and is named after one of the most charming women at court. Traditionally, the Normandy sauce uses so much oil that it floats, but we prepared it with much less, which, nevertheless, the dish turns out so rich and delicious that not a crumb remains in it. Slice the potatoes by hand, using a mandolin or in a food processor.
Preheat the oven to 450 degrees.Combine salt and pepper in a small bowl.Melt 2 1/2 tablespoons butter in a 10-inch cast-iron or heatproof heavy skillet over medium-high heat. Arrange the potato slices in a single layer, slightly overlapping, in a circle in the pan; sprinkle with 1/4 teaspoon of the salt mixture. Drizzle the potatoes with 1/2 teaspoon of melted butter. Repeat the layers 5 times, finishing with oiling. Press firmly to pack. Cover and bake at 450 ° C for 20 minutes.Uncover and bake for another 25 minutes or until the potatoes are golden brown. Cut the edges of the potatoes with a spatula. Place the plate upside down on a baking sheet; flip the potatoes onto the plate. If desired, sprinkle with parsley.
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  Published: 11/20/2023 7:48 PM

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