Anna Potatoes
Anna is the name of a potato dish created by Adolph Dugléré. It was dedicated to Anna Deslions, a woman of fashion at the time of the Second Empire. The potato is sliced and evenly covered with clarified butter or duck fat before being baked.
Servings: 2
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.
