Pommes Anna

TheFuzzy · **Posted:** Sun Apr 24, 2011 5:11 pm

All,

A friend of mine has a yen to make Pommes Anna. I've got a couple recipes for it, but nothing I've tried. Any tips/recommended recipes? What pan do you use?

SilverSage · **Posted:** Sun Apr 24, 2011 9:53 pm

I've always made them in a cast iron skillet, with another heavy pan on top for weight.

auntcy1 · **Posted:** Mon Apr 25, 2011 6:15 am

I made them recently and found the recipe I used was pretty bland. So make sure you use plenty of seasoning. I also used a cast iron and the crunch was very good. Just needs some oomph.

fitzie · **Posted:** Mon Apr 25, 2011 6:52 am

Cast iron skillet, s&p and tons of butter. I start them on the stove top and finish in the oven

WallFlour · **Joined:** Fri Apr 08, 2011 9:07 am **Posts:** 14

I've always used Julia Child's recipe from "The French Chef CBook" (from the TV series), then when I bought her "Julia's Kitchen Wisdom" she advises to use clarified butter and a nonstick frying pan, and it worked marvelously.
I agree with adding a lot of seasoning!

wino · **Posted:** Mon Apr 25, 2011 9:50 am

I love CI's version and make it often - too often... :lol:

One trick I've developed reqires 2 people for speed. I use a mandoline placed over a LARGE bowl half filled with water and plenty of absorbant cotton towels laid out nearby. As the slices hit the water the 'assistant' picks them out and places them individually on the towels. Towels are then laid on top of each other as each towel becomes full - thus I wind up with a stack of towels and dried potato slices. The whole point is to get rid of excess starch. I haven't changed anything in their recipe. It is a very visually impressive dish! (As is my assistant -

)

pepperhead212 · **Joined:** Fri Dec 19, 2008 7:58 pm **Posts:** 1206

WallFlour wrote:

I've always used Julia Child's recipe from "The French Chef CBook" (from the TV series), then when I bought her "Julia's Kitchen Wisdom" she advises to use clarified butter and a nonstick frying pan, and it worked marvelously.
I agree with adding a lot of seasoning!

I haven't made them for years, but I remember using one of Julia's recipes, and it called for clarified butter, as well. I clarified the butter one time using the browning method, which gave it a sort of caramelized flavor, and to me it tasted better than the method just removing the liquid from the bottom of the melted butter, which makes for sweeter butter. However, I cooked it in a cast iron pan - this must be what she recommended in the book I got it from.

TheFuzzy · **Posted:** Mon Apr 25, 2011 9:59 pm

Wino,

What issue is CI's version in? I vaguely remember it was while we were subscribing.

Tim · **Posted:** Tue Apr 26, 2011 7:53 am

Josh,

November, 2000

CC

wino · **Posted:** Tue Apr 26, 2011 3:37 pm

See my Pm to you.

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