Pommes Chef Anne W/ Anne Burrell - Secrets of a Restaurant Chef

Submitted by Cristina Barry

"I have yet to try this recipe. If you do, please share your thoughts. Anne served the potatoes with a nice piece of steak. Recommended special equipment includes a mandoline and 8 inch non-stick pan."

 

• Ready In: 50mins
• Ingredients: 4
• Serves: 4

ingredients

• 3 russet potatoes, scrubbed clean
• extra virgin olive oil
• 3⁄4 cup parmigiano, grated
• kosher salt

directions

1. Preheat the oven to 425 degrees F.
2. Working 1 potato at a time, slice very thin on the mandoline. It is important to work with purpose here (quickly) because the potatoes will discolor. Do not put the potatoes in water because this will wash the starch off the potatoes.
3. Coat an 8-inch nonstick saute pan with olive oil, using the potato slices starting from the center make concentric circles of potatoes. Remember that eventually the bottom will be the top so it is important for the first circles of potatoes to look pretty.
4. Brush each layer with olive oil and every 2nd or 3rd layer sprinkle liberally with grated Parmigiano and salt. After every layer of potatoes press the potatoes so they are very compact. Repeat this process with the remaining 2 potatoes.
5. Place the pan of potatoes over medium heat and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom.
6. Put the pan in the preheated oven and bake for 20 to 25 minutes.
7. Remove the pan from the oven and place a tight fitting lid on the pan. Drain the excess oil out the side of the pan. THIS STEP IS EXTREMELY IMPORTANT!
8. After the excess oil has been drained, completely flip the pan so the cake is turned out onto the bottom of the lid, then slide the cake off the lid back into the pan so the brown side of the cake is now up and the top becomes the bottom.
9. We see now why draining the excess oil is important- if you attempt this without draining the oil it will drain out on your wrist and burn you.
10. Return the cake to the oven and bake for another 10 to 15 minutes or until the cake is fork tender. Cut into wedges and serve.

Reviews

[John_C]

After seeing Anne prepare this on her program, I sought out and bought a handheld mandoline just to make this. I have now attempted it four or five times. My nickname for it is "Fussy Spuds." It IS a "fussy" way to make potatoes, but worth it. Just last night (Christmas Eve) I made it as the primary side for the traditional "Feast of The Seven Fishes--Minus Six." A few tips: 1) Russet potatoes work best. 2) When you pull the oven-safe skillet out of the oven remember that the handle is HOT. 3) When you get to the very important "drain the oil" part, don't use an old store-bought pie tin (to drain it into) because it has tiny holes in the bottom of it and you will get to investigate the cleansing properties of hot oil on a solid surface electric cooktop. 4) Be sure to move the skillet to the oven VERY soon after the oil "begins to sizzle" or what will be the top will be way too brown. 5) Go light on the salt: The cheese is plenty salty. 6) Grated Pecorino Romano is good along with the Parmigiano. 7) It may be heresy, but working some ultra thinly sliced onions into the layers make this even better. 8) Topping the wedges with a little sour cream is a nice touch. As is garnishing them with a little bit of your fresh herb of choice.

 

[orangemanstu]

This recipe is a pain to make as fair as time, but it is definitely worth it! Great with a nice big grilled rib-eye steak and a wedge salas.