This classic French dish is made simply with layers of potatoes brushed with butter. Do not skimp on the butter though as it's this which holds the potatoes together so that they can be turned out and helps to crisp them.
This is a classic French recipe.
Pommes Anna (Anna Potatoes)
Serves: 4
Ingredients:
60g (1/4 cup) butter, melted
675g (1 1/2 lbs) waxy potatoes
4 tbsp fresh mixed herbs, chopped
salt and freshly-ground black pepper, to taste
fresh herbs, chopped, to garnish
Method:
Take a shallow 1l (4 cup) oven-proof dish and brush with a little of the melted butter.
Slice the potatoes thinly then pat dry with kitchen towels (ensure that the potatoes are completely dry or they will not stick together whilst cooking).
Arrange a layer of the potato slices in the base of your dish, overlapping them slightly and continuing until the entire base is covered. Brush the top of this potato layer with a little melted butter then sprinkle over 1/4 of the chopped herbs.
Season to taste then arrange another layer on top. Brush this with butter, add 1/4 more herbs and season. Continue this layering process until all the potato slices have been used up.
Brush the tops of the final layer of potatoes with butter then cover the dish and transfer to an oven pre-heated to 190ºC (375ºF, Gas Mark 5). Bake for about 90 minutes, or until the potatoes are tender all the way through and lightly crisped on top.
To serve, invert a warmed oven-proof serving platter on top of the potatoes then carefully and quickly invert the potatoes onto the platter.
Return to the oven and cook for about 25 minutes more, or until the potatoes on the outside of the dish are golden brown.
Serve immediately, garnished with the chopped herbs.
This potato-based recipe makes an excellent accompaniment for fish and meat dishes throughout the entire Easter weekend.
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