Basic Professional French Cooking

Pomme Anna

Ingredients (for 6 servings)

750 g Potatoes

100 g Butter, clarified

Salt and Pepper

Procedure

1. -Peel potatoes, rinse and keep in cold water.
   

2. -Shape 2 of the potatoes into perfect cylinders to use on the outside.
   

3. -Slice the potatoes 1/16” thick, keeping the pound ones separate. Todd the potatoes in half of the clarified butter.
   

4. -Heat a black steel pan and add clarified butter to lightly coat the bottom of the pan.
   

5. -Over low heat, arrange the round potatoes along the bottom of the pan, overlapping slightly.
   

6. -Drizzle clarified butter over the bottom layer and sprinkle with salt and pepper.
   

7. -Arrange another layer over the first. Alternate butter and salt and pepper with potatoes until 1 1/2” think. Turn up the heat to medium and cook until golden brown.
   

8. -Flip onto other side and cook for 30 minutes, adding more butter if needed.
   

9. -Place is a 350 F oven and cook for 30 minutes until crisp on the outside and tender inside. Serve in wedges.

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