Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, pommes anna. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Combine salt, pepper, and thyme in a bowl. Called Pommes Anna, this dish was created during Napoleon III's era and named after one of the lovely women at court. Traditionally made with enough butter to float the Normandie, we've made it.
Pommes Anna is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Pommes Anna is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can have pommes anna using 5 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Pommes Anna:
- Get 2 x large Maris piper or King Edward potatoes
- Take picked thyme
- Make ready 50 g butter
- Get olive oil
- Get salt and pepper
Whether it was an Anna Deslions, an Anna Judic, or simply Anna Untel, she has also immortalized the special double baking dish itself, la cocotte a pommes Anna, which is still made and which you can. The potatoes are usually sliced very thin and layered. Top Tip for making Pommes Anna. It is essential to use a floury potato for this dish as it is the starch that binds the layers together.
Steps to make Pommes Anna:
- Peel the potatoes and keep in a bowl under cold water, when ready you need to VERY thinly slice them, I suggest a mandolin for this but please take care they are also known as 'Japanese finger slicers'. If you do this by hand you must keep the slices consistent in size
- Now drain the sliced potato and allow the excess water to drain away, drizzle olive oil and seasoning in a non-stick frying pan. Then start arranging the potato slices around the edge slightly overlapping them. When you have completed the circle if there is a gap in the centre carefully lay slices in there.
- Season the top of the potatoes and pick thyme, drizzle more olive oil and then repeat another 2 layers. Sit pan over a medium heat and cook until the bottom is lovely and golden, add a few knobs of butter to help the colour, this will hopefully set the slices so them stick together. Be careful as you lit the edge to check for the colour.
- To turn the galette you must firstly be very careful not to spill hot fat on you, sit a large plate over the pan, sit a tea towel over the plate. Grip the bottom of the pan so that the pan and plate are firmly together and in one confident movement turn through 180 degrees.
- Return the pan to the stove oil, butter and slide the galette back on the underside, cook this side until lovely and golden brown again. The galette will need to be oven cooked to finish the centre so if you are happy to you can put your pan in the oven, I made 2 this time so I transferred the potato to a lined baking tray, repeated the process with the other galette and then baked at 180c for 10 minutes
- You can serve immediately or simply re-heat later in the day, so these are perfect for saving you time later when you finish your meal, you see me looking very pleased in the second image and a nice stylish close up of the very delicious Pommes Anna.
- The above screen shots are taken from my Youtube cookery channel feel free to watch the video https://www.youtube.com/watch?v=YNAzKWZxWOU&t=142s
Pommes Anna is a classic French dish of sliced, layered potatoes cooked in a very large amount of A special double baking dish made of copper called une cocotte à pommes Anna is still made in. A few simple tricks helped us achieve the best pommes Anna recipe, a crisp, deep brown potato cake with a glassine crust and soft, creamy layers within. A nonstick ovenproof skillet ensured easy release. The story goes that the dish was named after Anna Deslions, a well-known Parisian courtesan. Pommes Anna is a classic dish that is usually made in a skillet or a cast iron pan.
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