Potatoes Anna - April Issue

[JennieL]

Has anyone tried this recipie? I don't have a cast iron skillet, and am wondering if it will work in my AllClad nonstick pan?

[Gail]

While I haven't tried this recipe, I have done a variation on Potatoes Anna. This particular recipe didn't specify to use cast-iron, so I just used a cake pan. The results were attractive but neither particularly tasty nor even remotely what I could call crusty. My answer to you is that you can do it, but don't expect the same results.

[ElinorC]

I think that the cast iron skillet gives the potatoes their 'crust' and makes them delicous. My recipe is the same as the Cl recipe and it also calls for the cast-iron skillet. You probably could use any heavy skillet that holds the heat to get the same effect however.

[Heidi]

What a coincidence! I haven't seen the April issue yet, but just today I was reading the November/December 2000 issue of Cook's Illustrated that I just got at the library, and there is an article on how to make Pommes Anna! You might want to check it out if you can get ahold of it. The author's recipe is really straightforward and sounds yummy!

As for the pan the author used, she tried several including a cast-iron skillet, a copper pommes Anna pan, and a heavy-bottomed nonstick skillet. She liked the nonstick skillet best, because that was the only one that she could get the potatoes to release from in one piece.

Again, I haven't seen the CL recipe yet, so I don't know if it calls for clarified butter, but the author also recommended skipping that step, and instead drizzling a little oil in the bottom of the pan, and also tossing the potato slices in melted butter to keep them from discoloring.

[Hoosier65]

Made this last night for dinner and we both thought it was excellant. I halved the recipe and put it in an 8 inch iron skillet. Had a little trouble getting it out of the pan so it wasn't a pretty as the picture but tasted great, crispy on the outside and tender on the inside with nice buttery flavor. A repeater for sure.

[woodsl]

I have AllClad nonstick pans, and although I haven't tried the CL recipe for Potatoes Anna, I did try another "light" recipe. I thought they were quite good, and although browned pretty well, they were not particularly crusty. I have not tried them in a cast iron skillet, so I can't compare. But, in my experience with case iron skillets, they work well once they are well seasoned - in other words I have fried 42 pounds of bacon in them and they have turned black as coal (this takes some time if you don't eat a lot of bacon). But until then, they stick like the devil.

[Mamasue]

This recipe was a big hit for Mother's Day dinner. Everyone enjoyed it! In my favorites folder it goes. http://www.cookinglight.com/bbs/smile.gif

[Grace]

Me too, Mamasue! Everyone loved this one, and my SIL asked for the recipe. Even her finicky kids who REFUSE to eat potatoes (except for french fries, of course!) said these were good!

I am making this again for our Supper Club Wednesday night...Mmmmmm!

[A R Price]

I've made this recipe several times since the issue came out. I used a well seasoned cast iron skillet and had no trouble getting it out of the pan. I cut it into wedges and served with a pie server. It is easy and attractive to serve for a casual buffet. I added some chopped fresh rosemary to it one time and that was good, too. It is becoming a favorite.

[Mamasue]

This has been requested to make again from DH and DD! DD loves hash browns loaded with oil (what does she care...she can afford to eat like that...weight wise), and this will be a better alternative with less fat. I will add a little seasoned salt next time instead of kosher salt. Love this! http://www.cookinglight.com/bbs/biggrin.gif

[This message has been edited by Mamasue (edited 05-15-2001).]

[Mamasue]

* Exported from MasterCook *

Pommes Anna

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables

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

Preheat oven to 450º.

Combine salt and pepper in a small bowl.

Melt 2 1/1 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 450º for 20 minutes.

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).

Calories 208 (23% from fat http://www.cookinglight.com/bbs/wink.gif Fat 5.2g (sat 3.2g, mono 1.5g, poly 0.3g; Protein 3.4g; Carb 36.7g; Fiber 2.6g; Chol 14mg; Iron 0.7mg; Sodium 353mg; Calc 11mg

Description:
"Potatoes Anna"
Source:
"Cooking Light magazine, April 2001, page 152"

- - - - - - - - - - - - - - - - - - -

Per serving: 179 Calories (kcal); 5g Total Fat; (25% calories from fat); 4g Protein; 31g Carbohydrate; 14mg Cholesterol; 246mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

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 good processor.
Nutr. Assoc. : 0 0 0 0 0 0

[goldilocks]

just a question before i run out and make this...there was one recipe in the april issue and one in the may issue. is everyone referring to the recipe in the april issue, i believe it calls for bacon? please let me know as i would love to try this soon. thanks!

[luv2cook]

I made this last week. I used my regular All-Clad 12-in. frying pan. The bottom browned beautifully but here's my problem:

I had some butter red potatoes to use up instead of the russets. My problem was the potatoes didn't stick together, they fell apart as I was picking them up.

Could it be that there wasn't enough starch to hold them together?

Oh, I also think using Penzy's garlic salt in place of kosher would be great..

[KValley]

luv2cook,

wish I would have read your post before I made this on Friday- I had the same problem and came to the same conclusion as you did. I'm still smarting over having messed up a pretty simple potato dish :eek:

here's the thing- I don't care much for baking potatoes- too starchy- and I am loathe to spend time peeling them, so I got cocky and used another kind- not Yukon Golds, they were white- but similar in texture- very thin skinned.

Cast-iron skillet- yep; Pommes Anna - quel desastre! They slithered out (Paula Potatoes Annaconda- I LOVED that!). Tender, completely edible, but not crispy anywhere except for the top. They were rather slimy- I thought at first from too much butter, but upon reflection I think it was the low starch content- just couldn't hold this dish together. It really needed to bake longer, but since the top was done I couldn't tell until I turned the pan upside-down and the potatoes just slid out onto the plate. By then the steak was done and DH was hovering. We ate them- flavor was just fine, but not what I had planned on presentation/texture-wise

I made the Tortillas Espanola using Yukon Golds and it came out great, but there were other ingredients to hold things in place.

Lesson learned!!

[akairo]

I loved this recipe. Especially the crispies. However I experimented and spiced it up a little. I added purred chili peppers with olive oil to the butter for the layers. Mmmmmmmmm. I also used yukon potatoes. With very little butter it tasted decadent.

Tamara

[SusanT]

The white potatoes you used are very low starch. This dish turns out really well with russets. Also, don't forget to press down on the potatoes after assembling, it does help it stay together.

[Gahoona]

I used a non stick pan and got a nice crusty top, the potatoes held together pretty well too. The next time I make this I'm going to cut the recipe in half because I didn't think it reheated very well at all. And I had quite a bit leftover (I'm only cooking for myself, my 8 year old super-finicky daughter and my 4 year old son.) I'd still give it a thumbs up and I'll cook it for a dinner party sometime.

[LaraW]

I made these potatoes yesterday and used red potatoes since that's what I had in the cupboard. I gave it an "OK" but will try with real baking potatoes. I thought some garlic in the butter would be a good addition. Maybe I can think of some other way to jazz it up a bit. I also didn't think that it needed a whole 2 1/2 tbsp of butter melted in teh pan to begin with - I ill try to cut it down a bit.

Lara