Pommes Anna

Pommes Anna can either be made up as one large portion or as individual servings. A smaller version is more common in a restaurant environment as there are “plating up” issues to consider, but a large portion is just fine for home.

Credit: Destination Flavour

• serves

  4

• prep

  15 minutes

• cook

  1:15 hour

• difficulty

  Easy

Ingredients

• 1 kg desiree potatoes, peeled, thinly sliced
• 100 g clarified butter or ghee, melted

Instructions

Preheat the oven to 200°C. Line the base and sides of a 20 cm round cake tin with baking paper.

Place a layer of potato slices, overlapping slightly, in the tin. Brush with the melted butter. Continue layering with the remaining potato and butter, finishing with a final drizzle of butter.

Cover the tin with foil and bake for 30 minutes. Remove the foil and gently press down on the potatoes with a metal spatula. Bake uncovered for a further 35–45 minutes or until the potato is crisp and golden, and cooked through.

Cut into wedges and serve with Roast duck with Seville orange glaze.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.