Pommes Anna
Thinly sliced potatoes layered with clarified butter, and seasoning. Baked in a dish until golden and crispy on the outside, and tender on the inside.
Pommes Anna (6 portions)
10 Large potatoes (Maris piper)
250g Butter
Salt + pepper
Start by clarifying your butter. Add the butter to a cold pan and slowly bring to the boil, you want to remove the scum that comes to the top and leave the milk solids to sink to the bottom. The clear butter you’re left with is what you want.
Line an oven dish with parchment paper. Start layering your thinly sliced potatoes, brushing each layer with clarified butter and a little seasoning. Place a pan on top of the layered potatoes to weigh them down.
Cook in the oven at 180C for 2 hours. The potato should be soft throughout and crispy on the outside.
Be careful when turning out your potatoes, there will be a lot of hot excess butter, strain this off before flipping.
