They’re deep brown and crisp on the outside and perfectly tender inside.
This classicFrench potato dishis very simple on paper (just two ingredients!)
but requires a fair bit of technique to master (or so I thought!).
Simply Recipes / Getty Images / Molly Adams
You start cooking the potatoes on the stovetop, shingling them while basting the whole thing with butter.
At the time of my exam, I was just 23 years old and I crumbled under the pressure.
My potatoes defied the laws of physics.
Simply Recipes / Molly Adams
It was a complete and utter failure.
When I came across the Pommes Anna portion of the show.
My gut reaction was to skip ahead and spare myself the trauma.
At 39, my approach to the dish was much more logical.
This dish is just potatoes and butter, how hard could it be?
Her description of Pommes Anna inMastering the Art of French Cooking, Volume Twoclicked for me.
It was much more approachable than the “cheffy” version I made in culinary school.
For 6 servings, you’ll need:
First, clarify the butter.
This removes all of the milk solids so the butter can be heated to a higher temperature without burning.
Its a lot likebrowning butterbut faster.
Then, prep the potatoes.
Peel the potatoes, then slice them 1/8-inch thick.
The easiest way to do this is with a mandolin.
Once they are evenly sliced, pat them dry so they can get nicely browned.
Now the fun begins!
Once its hot, the layering begins.
Like parenting multiple children, you have to divide your attention here.
Create a concentric circle of potato slices, leaving no gaps.
Add a spoonful of butter, then repeat the layering process in the opposite direction.
Continue layering, spooning butter over each layer, and sprinkling with salt and pepper.
I took Childs advice and gave the pan a good shake after building each layer.
This gave me a visual cue that the potatoes were not sticking to the pan.
Once your potato cake is fully layered, you better weigh it down.
Flip the Potatoes Fearlessly
When it emerged from the oven, I had a good feeling.
Now, the moment of truth: the flip.
Like ripping off a band-aid, its best to do the flip quickly.
Set a plate that is slightly wider than the pan on top, then flip it over with confidence.
Perhaps it was the rush of adrenaline (but more likely the copious amounts of butter!
), but these were some of the best potatoes Ive ever tasted.
