Pommes Anna was one of the first recipes I learned in culinary school. With multiple potato recipes we were suppose to see how potatoes could be versatile in both look and flavor. I love a simple pommes anna, because they are crispy on the outside and soft on the inside. The secret to great potatoes is adding enough seasoning. Potatoes are like sponges and absorb flavor.
Drizzle 1 tablespoon butter into 10-inch nonstick skillet; brush onto bottom and sides of skillet. Preheat skillet on medium. Remove skillet from heat. Overlap potato slices in circular manner (like shingles on a roof), covering entire skillet bottom. Sprinkle with salt and pepper, and drizzle with butter. Continue circling and seasoning with butter, salt and pepper until all potatoes have been used and skillet is filled with potatoes. Cover; cook potatoes over medium 15 to 20 minutes or until edges are golden brown. Invert onto baking sheet. Return potatoes to skillet, unbrowned side down. Cover; cook 10 to 15 minutes more or until bottom is golden brown. Let cool 10 minutes before removing from skillet. Cut into wedges.
- 6 tablespoons unsalted Plugra butter, melted
- 5 large Yukon gold potatoes, peeled and sliced 1/16 inch thick on a mandoline (2¼ to 2½ pounds to get 6 cups)
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper