This classic French sliced-potato side dish is a stunner. Even better, this recipe is near-foolproof.
A visual showstopper, pommes Anna features thinly sliced potato layered into a cake of beautifully shingled concentric rings that's cooked until tender inside and crisp and golden on top. Traditional recipes call for a finicky and failure-prone approach of building the cake in a hot pan, with the cook having to meticulously arrange the potato slicesIt's a questionable method on the best of days, one that, yes, with regular practice can be perfected.
Some recipes try to circumvent these risks by building—not a cake—but something more akin to a potato crisp that is all of one or maybe two layers thick. This still involves building the layers in a hot pan, so it's still not exactly risk-free. I suppose that's one option, though I think it shortchanges the pommes Anna, which in my opinion is better when made with multiple layers, offering more substance, more textural contrast, and more "wow" factor.
One of the challenges of the traditional pommes Anna method is nailing the timing so that the top is perfectly browned and crisp at the same time the under-layers are cooked and tender. By building the pommes Anna in a cake pan and baking it first, I could solve that problem too by separating the tenderizing and browning steps. The fully-cooked pommes Anna cake, once unmolded, could just be browned and crisped in a skillet at the very end.
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