Potatoes [Pommes] Anna
A little disclaimer, I had written this just after Christmas (when, apparently I was still in the holiday spirit). Then I forgot to post it... but Christmas dizziness aside this is a fun take on potatoes when you are in the mood for something different yet with the same ole ingredients. My kids love these potatoes---all sauteed and crisped---and when cut into wedges they look... almost professional. Without further adieu, and with both Christmas AND my culinary classes in mind:
It was the week of starches, and all through the kitchen the big pots loomed large as we looked to our charge. Not a fruit was bare nor a vegetable found, for the starches were king and they were quite round.
Potatoes and gnocchi, pasta and rice; it was time for everything homey and nice. Comfort food forward, big bites of goo. The starch will reign king on your plate and thighs too.
Lets not forget that starches love butter: come boiling and steaming and baking plus batter. Then broiling, sauteing and dicing more slicing. Then add in some cream, salt, pepper, this cheese.
And soon it is finished, all layered and warmed. The time arrived to present it to he; the CHEF the ruler the one who knows best. Is it good enough, browned enough, crisped, tender and seasoned? Too much of this, need extra of that, one last little dash and carefully displayed. I hope you remembered to heat up its tray?
Ah the day of starches; it came and it went. Please stay Pommes Anna--on my plate today and always. You have won over the mouths at my table; a wedge of you what is not to love? Butter bows to each starchy bite. Hello my fork, a quick taste and then... it is time to say goodbye to starch day. It is onward and upward to vegetable day!
POMMES ANNA Serves 4. Use an 8 inch skillet (to serve more, add more potatoes in a larger skillet).
1 large baking potato Clarified butter, as needed S&P (coarse salt and coarse ground pepper), as needed
Scrub and dry potato; slice with mandolin 1/8 inch. Warm skillet to medium high, then add 1 T clarified butter and one layer of potato slices. Drizzle clarified butter, S&P and add another layer of potatoes. Repeat. You should have 3 or 4 layers of potatoes. When bottom is golden brown, remove from heat, place foil over top and press down foil so it hits the surface of the potatoes. Insert whole pan into oven to finish baking (350); 20 minutes. Remove from oven, invert potatoes onto plate (golden side up to showcase), cut in wedges and serve.