Now picture, if you will, that Pumpkin Braised Short Ribs are resting right on top. Can you imagine how good the sauce from the ribs would be, seeping into the tiny crevices of these thinly sliced potatoes?
Pommes Anna, or Anna Potatoes, is a classic French dish of sliced, layered potatoes cooked in a very large amount of melted butter.
My version, which is not traditional, is cooked in a very small amount of olive oil!
This gorgeous potato preparation can be lovely as a side dish or as part of your main course. You can even crack an egg over these for brunch! However you decide to serve it, you’ll greatly impress your guests!If you didn’t make the short ribs yet, how about this weekend? Serve them right on top of the Pommes Anna.
And maybe bake up a few Nutella Chocolate Chip Cookies for dessert? Just do it!
- About 10 little potatoes I like Dutch Yellow potatoes
- 1 tablespoon olive oil
- 2 teaspoons finely chopped fresh thyme
- Sea salt and freshly ground black pepper
Cut a large piece of parchment paper into 8 (5 X 5-inch) squares, and place them on a baking sheet.
Wash and dry the potatoes. Then slice them as thinly as possible, placing them on a parchment paper square, in a circular pattern, as you work. The potato slices should slightly overlap, and the circles should be about 3 to 4 inches in diameter, using about 1-1/4 little potatoes each. Once you've made 8 circles, place 1 potato slice in the center of each, to cover any openings.
Use a pastry brush to coat each circular group with olive oil. Then sprinkle them with the fresh thyme, salt and pepper.
Heat a large sauté pan over medium-high heat. Once it's very hot, carefully invert each potato circle into the pan. (Since the potatoes are cut very thinly, their high starch content and moisture will help to hold the circles together.) Use a flat-bottomed, metal spatula to very carefully flip each potato circle after about 2 minutes and cook the other side for another couple of minutes. (For extra security, you might want to lightly use your finger tips to help keep the potatoes in place as you gently flip them.) They should be beautifully browned and tender, but not too soft.
I like to stack them in piles of two to serve.