ISO: Pommes Anna ??- April 01 issue

[Wienie]

I seem to have misplaced my April issue.
This recipe was great and I would like to make it tonight with grilled fish.
Anyone kind enough to post it for me?
I hope I have the correct name.
It's the layered potatoes in a skillet recipe.
Thanks in advance
Jeanne W.

[Laura B]

Here you go!

* Exported from MasterCook *

Pommes Anna (Potatoes Anna)

Recipe By :Cooking Light Magazine. April 2001. Page: 152.
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon kosher or sea salt
1/2 teaspoon black pepper
2 1/2 tablespoons unsalted butter
3 pounds peeled baking potatoes, cut into
1/8-inch-thick slices
1 tablespoon unsalted butter, melted and divided
1 tablespoon chopped fresh flat-leaf parsley, optional

1. Preheat oven to 450 degrees.

2. Combine salt and pepper in a small bowl.

3. Melt 2-1/2 tablespoons butter in a 10-inch cast-iron or ovenproof heavy skillet over medium heat. Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan; sprinkle with 1/4 teaspoon salt mixture. Drizzle 1/2 teaspoon melted butter over potatoes. Repeat the layers 5 times, ending with butter. Press firmly to pack. Cover and bake at 450 degrees for 20 minutes.

4. Uncover and bake an additional 25 minutes or until potatoes are golden. Loosen edges of potatoes with a spatula. Place a plate upside down on top of pan; invert potatoes onto plate. Sprinkle with parsley, if desired. Yield: 8 servings (serving size: 1 wedge).

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Per Serving (excluding unknown items): 32 Calories; 4g Fat (98.3% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fat.

NOTES : Trust the French to come up with a potato cake that is alluringly crisp on the outside and meltingly tender on the inside. Called Pommes Anna, this dish was created during Napoleon III's era and named after one of the lovely women at court. Traditionally made with enough butter to float the Normandie, we've made it with much less, which nonetheless produces a dish so rich and delicious, there's never a crumb left. Slice the potatoes by hand, by mandoline, or in a food processor.


Nutr. Assoc. : 0 0 0 0 0 0 0

[Wienie]

Laura, thank you, thank you, thank you.
Have I told you thank you?
JW

[SusanMac]

Is this recipe good? The photo looked beautiful, but it sounded like it could potentially turn out dry. Did you use the same pan that the recipe calls for, or did you use something else?

[patsyk]

Please be sure to post a review as I was thinking of trying this recipe as well! http://www.cookinglight.com/bbs/smile.gif

[Wienie]

This dish was great! Did not taste low-fat at all. Had a wonderful, buttery flavor and a nice crispy top.
I used a cast iron skillet which worked great, however, when I melted the butter in it and then started to layer the potatoes, I forgot to turn the burner off, so it started cooking the taters. I was a little concerned that it would eventually burn in the oven because of that, but it turned out perfect, nicely crisped and browned. Even with the slight overcooking, it was by no means dry.
I highly recommend it. Just my opinion.
Jeanne W.

[Peggy]

I agree with Jeanne. We made this recipe at my CL Supper Club meeting this month and it was delicious. Simple ingredients and a great flavor. Not dry at all. Our only problem was getting it out of the pan because the potatoes were stuck. We ended up serving it from the pan.

Peggy

[Gina O]

I made this for our supper club last saturday night. I used a calphalon pan instead of cast iron and it sticked quite a bit. Next time, I will probably coat the pan with cooking spray and use the butter. Otherwise, it was quite a hit, looked as if everyone really liked it. I did not think it tasted light at all, and found it quite easy to prepare. Gina

[ebobbitt]

I made this over the weekend and it was quite good. Because I was afraid it wouldn't be buttery enough, I sprayed each layer with I Can't Believe It's Not Butter spray. I will make this again.