Pommes Natures Steamed Potatoes Recipes

POMMES ANNA

Steps:

• Heat large knob of butter with a healthy drizzle of olive oil over medium low heat until butter melts and just starts to foam. Shut off heat under pan.
• Using a sharp and stable Japanese mandolin - or the real French metal one if you're lucky enough to have one - slice the potatoes into very thin but not paper-thin slices.
• Arrange the slices tightly, careful shingling around the pan in concentric circles starting at the outer edge of the pan and working your way into the center. Season the first layer with a little salt. Repeat with each potato until you achieve three tight and gorgeous layers.
• Turn the heat back on under the pan at medium. Drizzle the potatoes with a generous pour of olive oil and dot a few more pats of butter around the pan of potatoes. Season with salt. As the pan starts to sizzle, you will see the fat bubbling up and spitting a bit. Put a lid on the pan and seal tightly for a minute or two, giving the potatoes a little steam bath, helping to soften and cook the flesh. Remove the lid and swirl the pan with a little muscle to see if the potatoes are binding together as their starch begins to heat up. If they slip loosely all around the pan, tuck the slices back into the tight circle using a heat-proof rubber spatula and allow to sizzle and cook longer uncovered. Bump up the flame a little if the cooking sounds and looks listless - you want to hear sizzle. When you start to smell the potatoes turning golden and crisp - like the smell of toast - swirl the pan again to confirm that the potato layers have formed a cake, and then flip the pommes Anna and cook on the other side also until golden and crispy. Slide onto serving plate or cutting board, season with salt, and cut into wedges.

STEAMED POTATOES

Steps:

• Wash the baby potatoes. Cut any larger potatoes in half to match the size of the smaller potatoes.
• Add 1 inch of water and a large pinch of salt to a large pot. Add the steamer basket to the pot and bring the water to a boil.
• Once boiling, reduce the heat slightly, add the potatoes and cover the pot. Steam the potatoes for 10 to 15 minutes*, until tender when pierced with a fork.
• Place the warm steamed potatoes in a bowl and mix with the butter, minced garlic, minced parsley, kosher salt, and fresh ground pepper. Serve warm. Leftovers last up to 5 days refrigerated.

POMMES NATURES (STEAMED POTATOES)

Steps:

• Peel the potatoes and put them in a saucepan with water to cover. Add salt to taste and bring to a boil.
• Let simmer 20 minutes or until tender. Drain and serve.