about 1 year ago
My favorite way to prepare potatoes is the impressive but easy Pommes Anna. Though it’s been around a long time, I first discovered this potato galette in Canal House Cooking Volume 2. Pommes Anna is a simple dish made by layering thinly sliced potato circles into a skillet and sautéing the potato cake in butter until it’s crisp golden brown on the outside and soft on the inside. The only seasoning needed is salt and freshly ground pepper. Though the dish comes together quickly and with little effort, the final visual is truly a thing of beauty.
Pommes Anna is perfect for a weeknight supper. Serve it with a fried egg or roast chicken. For me, the perfect accompaniment is a salad of vibrant mixed greens.Sometimes the simplest meals are the best.
Recipe Adapted from Canal House Cooking, Volume 2
- 2 russet potatoes, peeled, weighing about 1 pound total
- 3 tablespoons unsalted butter
- Salt and freshly ground pepper
Preheat the oven to 375 degrees Fahrenheit. Melt 2 tablespoons butter in a large ovenproof nonstick skillet over medium heat. Remove the skillet from the heat.
Use a mandolin to slice the potatoes into thin circles. Starting in the center of the skillet, arrange the potato slices in concentric circles by snugly overlapping one on top of another. Once the whole skillet is lined with potato, dot the galette with the remaining tablespoon of butter and sprinkle generously with salt and freshly ground pepper.
Return the skillet to the stovetop and cook over medium-high heat until the potatoes are nicely browned on the bottom, about 10-15 minutes. Make sure the potatoes don’t burn but occasionally lifting up the edge and taking a look underneath.
It’s time to flip the galette and cook the other side. Remove the skillet from the heat and place a dinner plate on top to cover the potatoes. Swiftly flip the skillet over onto the plate. Slide the galette off the plate, back into the skillet, browned side up. Transfer the skillet into the pre-heated oven and cook for about 12 minutes, until browned on the bottom. Serve the galette hot and crispy from the oven, sliced into wedges.
- 198 calories
- 3g total fat
- 2g saturated fat
- 7mg cholesterol
- 413mg sodium
- 40g carbohydrate (5g dietary fiber, 2g sugar)
- 5g protein