Best 2 Pommes Chef Anne Recipes
Pommes Chef Anne is a classic French dish of thinly sliced potatoes that are fried until crispy and golden brown. It is a popular side dish that can be served with a variety of main courses, such as steak, fish, or chicken. Pommes Chef Anne is named after the chef who created it, Anne-Sophie Pic, a renowned French chef who is known for her innovative and creative cuisine.
In this article, you'll find two variations of the Pommes Chef Anne recipe. The first recipe is a traditional version of the dish, made with simple ingredients like potatoes, oil, and salt. The second recipe is a more modern twist on the classic, featuring a crispy coating made with panko breadcrumbs and Parmesan cheese. Both recipes are easy to follow and result in delicious, crispy pommes frites that are sure to be a hit at your next meal.
POMMES CHEF ANNE
Steps:
- Preheat the oven to 425 degrees F.
- 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. 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. 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.
- 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. Put the pan in the preheated oven and bake for 20 to 25 minutes. 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!!! 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. 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.
- 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.
POMMES CHEF ANNE
This is from Anne Burrell on Food Network. I saw this on her show Secrets of a Restaurant Chef and I made it. It is fun to make and tastes so good with the parmesan cheese!! I like that it uses olive oil instead of the butter used in the traditional Pommes Anna.
Provided by Little Debbie
Categories Potato
Time 1h
Yield 1 8 inch potato cake, 4 serving(s)
Number Of Ingredients 4
Steps:
- You will need an 8-inch nonstick sauté pan for this and a mandolin.
- Preheat the oven to 425 degrees F.
- Working 1 potato at a time, slice very thin on the mandolin. 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.
- Coat an 8-inch nonstick sauté 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.
- 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.
- 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.
- Put the pan in the preheated oven and bake for 20 to 25 minutes.
- 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! 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. 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.
- 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.
Tips:
- To achieve the perfect golden-brown color, use a combination of butter and vegetable oil. Butter adds flavor, while vegetable oil helps prevent burning.
- Ensure the pan is hot enough before adding the apples. This will help them caramelize and develop a crispy exterior.
- Don't overcrowd the pan. Cook the apples in batches if necessary to ensure they cook evenly.
- Toss the apples frequently during cooking to promote even browning.
- Add a pinch of salt to enhance the sweetness of the apples.
- For a boozy twist, add a splash of calvados or applejack to the pan.
- Serve the pommes chef Anne immediately with your favorite accompaniments, such as vanilla ice cream, whipped cream, or caramel sauce.
Conclusion:
Pommes Chef Anne is a classic French dessert that is simple to prepare and always a crowd-pleaser. With its caramelized apples and flaky pastry, it's the perfect dish to enjoy after a special meal. Whether you serve it as a standalone dessert or pair it with your favorite ice cream or sauce, pommes chef Anne is sure to impress. So next time you're looking for a delicious and elegant dessert, give this recipe a try.
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