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