Pommes anna morberg
Hem / Mat, Dryck & Näring / Pommes anna morberg
By this I mean to place a large plate on top of the cake pan (careful, it’s hot!) and flip it over onto the plate, then remove the pan. Top with fresh thyme leaves.
Bake for 25 minutes.
Watch How To Make Pommes Anna
What’s your favourite go-to potato recipe?
Potatoes should be firm to the touch with no cuts or bruises and definitely no sign of the skin turning green.
Why Does A Potato Turn Green?
Potatoes often turn green due to prolonged periods of light exposure, they should be stored in a cool dark area.
So you think to yourself it’s only a little bit of green, doesn’t matter…….Well actually it does, because that green colour is caused from chlorophyll which is what makes plants green.
Serve as a side dish or enjoy on its own.
Guacamole Three Ways
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My recipe for Pommes Anna is so easy to make and will stun your family and friends.
With its crispy layers and buttery flavor, it’s a true celebration of simplicity and taste.
More Delicious Recipes
PrintJamie Oliver Pommes Anna Recipe – A Classic French Delight
Pommes Anna is a traditional French dish made with thinly sliced potatoes, layered and cooked in butter to create a crisp, golden crust and a soft, tender interior.
If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herb
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Pommes Anna – Potatoes Anna – Easy
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Pommes Anna also known as Potatoes Anna is a classic French recipe that takes the humble potato into a league of its own.
Ultra-thin slices of potato, layered and brushed with garlic butter, sprinkled with fresh thyme leaves, dusted with grated parmesan, and seasoned with salt and pepper.
Other schools of thought involve placing a pan over the top and flipping it over. This would make the bottom of the Pommes Anna the top.
There you have it, my Pommes Anna.
Notes:
1) You want to make sure that the glass pie plate is slightly smaller than the cake pan (or skillet) you’re using, which will ensure that when you press down onto it, the potatoes make contact with the bottom of the cake pan.
The original recipe is simply potatoes, butter, salt and pepper, but we love the extra flavour the garlic, thyme and parmesan brings to the party.
There are even traditional copper Pommes Anna pans, that sell for a small fortune in posh Parisienne cookware shops. Arrange a layer of potato slices in an overlapping circular pattern. 4) Unmold and serve. Gently shake the pan to see if the potato cake slides around easily.
Use smaller slices in the center and larger slices on the edges. Using a non-stick cake pan, loosen the edges and bottom; it can be easily slid right out of the pan and onto a plate.3) When you slice into the potatoes using a non-stick cake pan, be sure to use a butter knife so as not to scratch the pan.4) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate.
This helps compress the layers for even cooking.
Grease the pan and foil. Brush with 1/2 tablespoon of the melted butter and sprinkle with 1/4 teaspoon of the black truffle salt (or kosher salt) and 1/8 teaspoon of freshly ground black pepper.
Build the second layer. This time, work your way from the outside in to the center (again using the larger slices on the edges), and arrange the second pile of potato slices to build the second layer.
Brush all the remaining butter onto the top layer and season with the remaining 1/4 teaspoon of black truffle salt (or kosher salt) and fresh ground black pepper.There you have it, my Pommes Anna.1) Press and bake for 25 minutes. Place the foil butter-side down onto the potatoes. Jamie Oliver’s version emphasizes the importance of quality ingredients and simple preparation to achieve perfect results.
- Author:Ekani Ella
- Prep Time:15
- Cook Time:60
- Total Time:1 hour 15 minutes
- Yield:61x
- Category:Side Dish
- Method:Baking
- Cuisine:French
- 1kg waxy potatoes (e.g., Yukon Gold or Charlotte), peeled
- 100g unsalted butter, melted
- Salt and freshly ground black pepper, to taste
- Optional: 1 garlic clove, crushed, or fresh thyme for extra flavor
- Preheat the Oven: Preheat your oven to 200°C (180°C fan) or 400°F.
- Slice the Potatoes: Use a mandoline or sharp knife to thinly slice the potatoes (about 2-3mm thick).
- Layer the Potatoes: Brush the base of an ovenproof skillet or baking dish with melted butter.
I think it’s a more visually appealing presentation.
This classic French potato side is easy to make.
It’s perfectly crispy on the outside and tender inside.
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Yields: 4 to 6
Equipment: 1 (10-inch) non-stick cake pan, 1 (9-inch) glass pie pan, cutting board, mandoline (or a sharp chef’s knife), large mixing bowl, small mixing bowl, pastry brush, aluminum foilIngredients:
1 (2-pound bag) of Yukon Gold potatoes (use 8 medium or 4 large potatoes)
4 tablespoons of butter, unsalted
1 1/4 teaspoons black truffle salt divided; substitute Kosher salt
3/4 teaspoons of freshly ground black pepper, optional, divided, equals six 1/8- teaspoons
Garnish:
Fresh thyme leavesInstructions:
Preheat the oven to 425°F.Heat the oven and prep the potatoes. Arrange a rack in the top third of the oven.
Turn the oven to broil on high. Brush the layer with more butter and season with salt and pepper. Build the fourth and final layer of potatoes from the outside in.