Pommes De Terre Anna (anna Potatoes) Recipe at MyDish

Pommes De Terre Anna (anna Potatoes)

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Method

  • Peel the potatoes and cut them into thin round slices, wash them thoroughly in cold water to take out the starch, dry them with a cloth and make sure that they are well dried.
  • Put some butter into a casserole or sauté pan and arrange the potatoes in layers overlapping each other, reversing the overlapping with each layer. Dot each layer with butter and sprinkle with salt, cover and cook in a hot oven (425°F / 220°C / Gasmark 8. for between 30 and 40 minutes until the potatoes are tender. Pour off the excess butter before serving, I like to turn the potatoes onto a platter for serving the potatoes ought to be rich, golden, and crisp on the outside with a creamy buttery centre.
  • Serve and Enjoy!

    • Tips

    • Pommes de Terre Anna or Anna potatoes is made up of sliced, layered potatoes cooked in melted butter. The recipe calls for firm-fleshed potatoes, butter, salt, and pepper and only, and I only add the pepper after cooking pepper does tend to go a little bitter when cooked.

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    Ingredients

    •  
    • YOU WILL NEED
    • 900 grams potatoes. I like to use a Charlotte or Nicola as they are a nice small waxy varieties
    • 350 grams Butter
    •  salt to taste
    •  pepper to taste

    By Views 1657  Added Tue Mar 2 2010


    Crispy golden outside and rich buttery and creamy on the inside Anna potatoes are a classic French dish.

     

    We used to make and serve dozens of portions everyday at The Whitewell Hotel in the 1970’s and in the 1980’s they became a daily addition to the menu at the Great Tree Hotel. And when I first served them to Lord and Lady Hanson they became really Read More