This easy version of the famous French dish ~ created during Napoleon III's era and named after one of the lovely women at his court. It was traditionally made with enough duck fat to float the QE2, but I use a more moderate amount of butter.
Pommes Anna begins with peeled potatoes that are sliced using a mandoline or a food processor fitted with a slicing blade. The potatoes are then layered in special copper Pommes Anna pans, but I use Aunt Carrie’s old iron skillet. The starch in the potatoes keeps them together, so that when they're turned out, they form a pancake. The overlapping pattern, made on the bottom of the skillet, is now on top. Pair them with a good juicy steak, a nice glass of red wine and a crisp green salad; and you have one incredibly delicious easy dinner.....
Pommes Country Style
Ingredients:
1½ pounds russet (baking) potatoes
½ stick (¼ cup) unsalted butter, melted
Peel the potatoes. Using a food processor fitted with a slicing blade or a mandoline, slice them very thin, transferring them as they are sliced to a large bowl of cold water. Drain the slices and pat them dry between paper towels.
Generously brush the bottom and side of a 9-inch casserole dish with some butter. Arrange the slices in the baking dish in layers that slightly overlap. Brush each layer with the remaining butter and season each layer with salt and pepper to taste.
Cover the layered potato slices with a buttered round of aluminum foil. Press down on the assembled potato cake firmly to compress it. Bake it at 425 degrees for 30 minutes. Remove the foil and bake the potato cake for 25 to 30 minutes more, or until the slices are tender and golden.
To serve, invert the potato cake onto a cutting board and cut it into 8 wedges.
Serves 8
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George’s notes:
- My iron skillet is an heirloom handed down from my great-grandmother's cook, Aunt Carrie. She was a great cook and one heck of a lady. She was quite the character, too.
This may be a simply prepared dish, but it is oh, so elegant. And aren't you lucky to have a well seasoned iron skillet! Even more special that it came from your great grandmother.
ReplyDeleteOh my heaven! but I'm salivating at the thought of them cooked in duck fat!
ReplyDeleteIt's simple but beautiful indeed, and it changes the world to the people you serve it to !
ReplyDeleteyummy and great history
ReplyDeleteLove the simplicity of this dish...and looks so yummie, like the color of it...yummie!
ReplyDeleteCan I just say that I adore you?! It's like... you love the same dishes that I do. I haven't made potatoes Anna in ages! You'd have to pry my iron skillet out of my cold dead hands. Now, you've unleashed another foodie memory of a wonderful dish. Thanks!
ReplyDeleteWow. This dish is fabulous. I love food that looks chic like this but is actually simple to prepare.
ReplyDeleteGeorge, I don't think I've ever seen a more appealing version of Pommes Country Style... Ahem, thanks to your post, guess what I'm craving this very minute? :)
ReplyDeleteHow lucky you are to have inherited your great-grandmother's cook's cast iron skillet. What a treasure.
Honestly if I could have only one pan in the world it would be a well seasoned cast iron skillet.
Now tell those perfectly prepared potatoes to come on over here to mama, would you?!
What a great thing to inherit - a perfectly seasoned cast iron skillet.
ReplyDeleteThe potatoes look fantastic - I could eat a huge bowl of them for dinner and be perfectly satisfied.
Simply....simple! And so delicious looking.
ReplyDeleteI could have just this for a meal!
Nice story about your grandmother's skillet. I have a couple of kitchen tools that were my Nonnie's and I am so sentimental about them when I use them...they are so special.
These are a favorite of mine, George. I, too, use a cast iron skillet, probably not as well seasoned as yours but workable when given a quick wipe of shortening before use. Yours look really appetizing.
ReplyDeleteIt's nice that you have your grandmother's old iron skillet. The food just tastes so great cooked in one....and these potatoes are to die for!They look so crisp and delicious!
ReplyDeleteGorgeous! What a perfect side dish and a great skillet with a wonderful history too.
ReplyDeleteFabulous and easy dish...
ReplyDelete