Pommes Anna

• 6 medium russet potatoes, peeled and thinly sliced
• 1/2 cup unsalted butter, melted
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 2 tablespoons fresh parsley, chopped (for garnish)

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, toss potato slices with melted butter, salt, pepper, garlic powder, and paprika.
3. 3 Arrange potato slices in a single layer in a greased oven-safe skillet, overlapping slightly.
4. 4 Press down gently to form a compact round.
5. 5 Bake for 45 minutes, then carefully flip using a large plate.
6. 6 Bake another 15 minutes until golden brown and crispy.
7. 7 Garnish with fresh parsley before serving.

Equipment

• Oven-safe skillet
• Mandoline slicer (optional)

Variations

• Add grated Gruyère cheese between layers for a cheesy twist.
• Incorporate herbs like thyme or chives into the potato mixture.

Substitutions

• Use olive oil in place of butter for a dairy-free version.
• Substitute sweet potatoes for half the russets for a sweeter flavor.

Pairings

• Grilled chicken breast
• Roasted vegetables
• A crisp white wine like Sauvignon Blanc

Nutrition

Tips

• Use a mandoline slicer for evenly thin potato slices.
• Let the dish rest for 5 minutes before flipping to help set the layers.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a low oven to maintain crispiness.

Freezing: Not ideal for freezing due to texture changes; best enjoyed fresh.

Serving Suggestions

• Serve with a simple green salad for a balanced meal.
• Pair with roasted meats or vegetarian mains for a hearty dinner.

FAQ