How to make Pommes Anna with Three Owls Market
April 20, 2020
This week on Instagram Suzanne from Three Owls Market shared how to make Pommes Anna. If you missed the tutorial see below for the steps to create this French potato dish.
- About 3 small-medium potatoes — I like to use a variety of Yukon gold, sweet potatoes, or classic russet/Idaho potatoes
- ½ stick (4 tablespoons) unsalted butter
- Several sprigs fresh thyme
- Kosher salt and freshly ground black pepper
- Optional: herbes de Provence, grated cheese, rosemary, caramelized onions
Preheat oven to 425.
Melt the butter in a microwave or small pot. Set aside. Rinse the potatoes and pat dry. Using a mandolin slicer if you have one, (carefully!) slice the potatoes crosswise into about ⅛-inch thick rounds and place in a bowl. If you don’t have a slicer, no worries! Slice the potatoes as thinly as you can and don’t stress.
Strip the thyme leaves into the bowl with the potatoes, then pour over the melted butter, toss to coat. Season lightly with salt and black pepper. If you’re using any other dried or fresh herbs or grated cheese, toss in now to combine.
Lightly butter a cast-iron skillet. Arrange the potatoes in a single layer of concentric circles, with each potato slice overlapping a bit with the one next to it. The idea is to create a single, cohesive layer, but without too much overlap so each layer doesn’t get too thick and without gaping holes. Continue with remaining potatoes. Lay a piece of parchment or foil over the whole thing, pressing down on the potatoes, and weight down the potatoes with either a second pan, Dutch oven, or anything ovenproof and heavy.
Transfer the whole situation to the oven and roast for 30 minutes until the bottom is bubbling and crisping. Remove weighted pan and foil, then return to the oven for another 20 minutes until the top is browned.
Using a spatula, gently loosen the bottom from the skillet, ensuring it stays in one piece. Place a large plate upside down over the skillet. Then, carefully, and with oven mitts! Flip the plate and skillet so the pommes anna lands bottom -side up on the plate. Garnish with thyme, cut into wedges, or eat it like French potato nachos!