Gastronomixs

Pommes Anna

A portioned preparation of this classic dish that is traditionally made with goose fat. The use of butter makes this version a little less rich, but still as delicious. By deep-frying the potatoes, the pommes Anna become beautifully crispy and golden brown.

Makes 1kg.

Pommes Anna

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Ingredients

1

kg

butter

6

kg

potatoes (floury)

As needed:

 

salt and pepper

As needed:

 

smoked paprika

Preparation method

  • Melt the butter.
  • Slice the potatoes into thin slices of 1mm on the food slicer.
  • Arrange the potato slices in a stainless-steel Gastronorm tray, size 1/1 GN, so that they slightly overlap.
  • Season every third layer with salt. If the butter starts to set, carefully place the tray in a warm place or on a low heat, but make sure that the potato starch doesn't thicken.
  • Bake in the oven at 160°C for one hour under light pressure.
  • Allow to cool under pressure.
  • Cut the pommes Anna into neat cubes.
  • Deep-fry the cubes at 180°C until golden brown.
  • Season to taste with salt, pepper, and smoked paprika.
  • Serve immediately.

Serving suggestions

  • In a composition with components of lobster, tomato, and sweet pepper.
  • In a composition with components of flank steak, artichoke, and butter.
  • In a composition with components of artichoke, lamb, and beans.

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