I first made this dish as part of a Valentine’s dinner for my husband in 2004. Since then it has made several appearances on our table and, most recently, my mom’s table.
This dish is usually made with clarified butter but I find that olive oil works just as well and allows me to save some time. You may also find many pommes Anna recipes that are made in the oven. There are many variations to this elegant dish. The important thing is that you give it a try.
3 lbs Idaho potatoes, peeled and thinly sliced (use a mandolin if possible)
2 tbs olive oil, plus 1 tbs (alternatively, clarified butter may be used)
salt/pepper to taste
In a large bowl, combine the potatoes, 2 tbs oil and seasonings. Brush a 9-inch, non-stick skillet with the remaining tbs of oil. Arrange the first layer of potato slices in an overlapping manner until the entire bottom of the pan is covered. Continue to layer the potatoes and discard any liquid that remains. (You don’t have to be as careful with the remaining layers since they will not be visible.) Cook over med-low heat and give the pan an occasional shake to ensure that nothing is sticking. Once the bottom layer of the potatoes is golden brown, crisp and the top layer becomes translucent, about 12 minutes, flip the potatoes over carefully with the use of a large plate. Continue to cook until browned, about 10 minutes, slice into triangles and serve immediately.