Pommes De Terre Anna (anna Potatoes)
Ingredients
Accompaniment
SponsoredVouvray Les Coteaux Tufiers Chenin Blanc
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.
Description
Crispy golden outside and rich buttery and creamy on the inside Anna potatoes are a classic French dish.
Method
-
1
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!
Chef's 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.
Similar Recipes
View all similar
Comments (0)