Anna Potatoes
Anna Potatoes, named after Anna Deslions, are a decadent French dish made of thinly sliced potatoes layered in clarified butter or duck fat and baked to golden perfection. A simple yet elegant side dish to complement any meal.
Servings: 2
Calories: 280kcal
Ingredients
- 1 medium Russet potato, peeled
- Salt and pepper, to taste
- 1.5 tablespoons clarified butter or duck fat
Instructions
- Peel the potato and cut in even, round slices. Use a round cutter to shape the potatoes before you slice them. The slices should be 2 millimeters thick (0.32 inch). Season with salt and pepper. Arrange the slices in circular layers in a greased, 6-inch round pan. Make sure that the potatoes are evenly coated with clarified butter.
- Once the slices are arranged in the pan, compress them with the palm of your hand. Cover with remaining clarified butter. Cook at 450° F for a good 25 to 30 minutes until they become golden brown.
- Remove from oven and serve hot.
Notes
Anna potatoes or pommes Anna should be cooked in a special pan, which is similar to a two-handled casserole dish with a tightly fitting lid. Nevertheless, Anna potatoes can be prepared in an ordinary baking pan with a lid that fits exactly.
Cooking Tips for Perfect Anna Potatoes:
- Thin, Even Slices: Use a mandolin or a sharp knife to slice the potatoes as evenly as possible. Consistency in thickness ensures that the potatoes cook uniformly and achieve a crispy texture.
- Butter or Duck Fat: Clarified butter gives the classic rich flavor, but duck fat adds an extra depth of taste, ideal for those who enjoy a more robust flavor profile. Either will result in a delicious, crispy crust.
- Layering Technique: As you layer the potato slices, make sure they overlap slightly, so each layer is coated in butter or fat for an even crisp.
- Compression for Texture: Press down gently on the layers of potatoes once they’re in the pan to create a compact, uniform texture. This helps them bake together without separating.
- Proper Heat: Bake the potatoes at a high temperature (450°F) to achieve the golden, crispy exterior. Don’t open the oven door frequently to ensure the heat remains consistent.
- Rest Before Serving: Allow the Anna Potatoes to rest for a few minutes after removing them from the oven. This helps set the layers and makes it easier to slice and serve.
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