Reduced Fat Pommes Anna Potatoes Anna Recipes

POTATOES ANNA

Steps:

• Heat oven to 425°F. Place potatoes in large bowl of cold water. Grease bottom and sides of 10-inch nonstick ovenproof skillet with 1 tablespoon of the butter. Spray 12x12-inch piece of foil with cooking spray.
• In 1-quart saucepan, heat remaining 4 tablespoons butter, the thyme and garlic over medium heat 1 to 2 minutes, stirring constantly until butter is melted but garlic has not browned. Remove from heat; set aside. In custard cup, combine salt and pepper.
• Drain potato slices; pat dry between paper towels. Starting in center of pan, arrange 1/4 of potato slices, slightly overlapping in circular pattern, covering bottom of pan. Brush with 1/4 of butter mixture; sprinkle with 1/4 teaspoon of the salt mixture. Sprinkle with 2 tablespoons of the Parmesan cheese.
• Repeat layers two more times, ending with cheese. Top with one more layer of potatoes, brush with remaining butter and sprinkle with remaining salt mixture. Press top of potatoes firmly with metal spatula. Cook uncovered over medium-high heat 5 minutes, gently shaking pan occasionally to prevent potatoes from sticking. Cover with foil, sprayed side down.
• Bake 15 minutes. Remove foil; bake an additional 20 to 25 minutes or until potatoes are tender and golden brown. Remove from oven. Run small spatula around edge of potatoes; gently shake pan to loosen potatoes from bottom of pan. Carefully invert potatoes onto serving plate To serve, cut into wedges.

MINI POMMES ANNA

Steps:

• Preheat oven to 350° F.
• In a small saucepan over medium heat, melt butter. Brush 12 muffin cups generously with butter. Place 1 thyme sprig in center of each muffin cup.
• Add chopped thyme and garlic to remaining butter in saucepan and stir over medium heat until fragrant, about 2 minutes. Remove from heat and set aside.
• Using a mandoline, slice potatoes crosswise into very thin rounds (1/16"-ish). Place in a large bowl. Pour herb butter over potatoes and season with salt and pepper. Toss well to coat.
• Divide potato slices among muffin cups, layering overlapping slices to create a circular pattern. When the muffin cup is filled to the rim, press down lightly with a fork to compact. Drizzle any remaining butter in bowl over potatoes.
• Cover muffin tins tightly with aluminum foil. Place muffin tin(on a baking sheet and bake in preheated oven until potatoes can be easily pierced with a knife, about 35 minutes. Remove foil.
• Prepare another baking sheet by lining with parchment paper. Invert muffin tins onto prepared sheet, banging it a bit to loosen potatoes. If any potatoes/thyme has stuck to the muffin tins, gently use a butter knife to loosen and place on potato stacks. [IF MAKING AHEAD, STOP HERAllow potatoes to cool a bit, then cover baking sheet with plastic wrap and refrigerate. Proceed with rest of recipe when ready.]
• Increase oven temperature to 425° [If you made ahead, remove baking sheet with potatoes, remove plastic wrap and preheat oven to 425° F., allowing potatoes to sit at room temperature while oven heats]. Place into 425° oven and bake for 10 minutes. Remove from oven and carefully using a spatula, flip potato stacks over (thyme side dowand bake for another 8-10 minutes, until under-side is nice and golden. Remove from oven and flip thyme-side-up to serve. [If you made ahead and your potatoes were cold/room temperature when they went in to the oven, you may need a few minutes longer on each side.]

POMMES ANNA

Steps:

• Preheat oven to 350 degrees F.
• Melt the butter in a small saucepan.
• Heat a medium nonstick or well seasoned cast iron skillet over medium to medium-low heat. With a sharp knife or box grater, slice the potatoes as thinly as possible. Pat the potato slices dry on a kitchen towel. Start to arrange 1 layer of overlapping potato slices over the bottom of the pan in concentric circles. Pour the clear liquid of the butter over the sliced potatoes, leaving the milky solids on the bottom of the saucepan. Repeat 2 more times, making 3 layers. Drizzle each layer with a bit of the butter and season the layers, alternating salt, pepper, and then nutmeg. Cook on low heat until potatoes are golden on the bottom and crisp around the outside, about 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep from sticking.
• Pour off any excess butter into a small bowl and reserve. Place a flat pan lid, the diameter of the skillet, over the potatoes. Holding the lid firmly in place, gently flip over. Add the reserved butter to the pan and slide the potatoes back in. Put the skillet in the oven and bake for 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep the potatoes from sticking. The bottom should be browned and crisp and the potatoes cooked through. Pour off any fat remaining in the pan and slide the potato cake onto a serving dish. Slice into wedges, sprinkle some grated Parmesan cheese and serve.

REDUCED FAT POMMES ANNA (POTATOES ANNA)

Steps:

• Preheat oven to 200'C.
• Wash potatoes, but don't peel, and slice very thin (best done using a mandolin) Pat the potatoes dry using paper towel.
• Line a 20cm cake tin, pie dish or any similar sized dish with baking paper.
• Place potatoes from the outside in, overlapping slightly to cover the base of the dish, brush with butter and season to taste.
• Repeat step 3 until half the potatoes are used.
• Sprinkle half the cheese over at this time.
• Repeat step 3 again until all the potatoes are used up, ending with butter.
• Sprinkle the remaining cheese over the top.
• Wrap in foil and cook for 20 minutes.
• Remove the foil and cook for another 10-15 minutes until crispy and browned on top and edges.
• Remove from the oven and flip onto a serving plate, remove the baking paper and cut into wedges for serving.

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.

POMMES ANNA

Steps:

• Heat oven to 450 degrees. Place a rack in the middle and set a rimmed baking sheet on top of it.
• Trim potatoes into cylinders, peeling any skin left after trimming. Using a mandoline or sharp knife, slice into 1/8-inch slices and blot dry with paper towels. You should have about 8 1/2 cups.
• In a heavy 10-inch cast-iron skillet, heat 3 tablespoons clarified butter over medium heat. When hot, carefully place 1 potato slice in the middle, then quickly place more slices around it, overlapping them clockwise to make a ring. Place a second ring to surround the first, going counterclockwise. Continue to the edge of the pan, alternating the direction in which the potato rings overlap. Sprinkle with a generous 1/4 teaspoon salt and pepper to taste, then drizzle with another 2 tablespoons butter.
• Create second layer of potatoes, just as you did the first. Dot a third of the garlic slices, if using, on top of this layer of potatoes. Season with salt and pepper; drizzle with butter.
• Continue layering potatoes, garlic, butter and salt until everything is used, making a dome of potatoes in the middle (they will sink as they cook). Occasionally shake skillet gently to ensure potatoes aren't sticking. When finished, there should be enough butter that it can be seen bubbling up the sides of the skillet.
• Butter the bottom of a 9-inch pan and one side of a piece of foil. Push the pan down firmly on top of the potatoes to press them. Remove pan, then cover potatoes with the foil, buttered side down. Cover the foil with a lid. Set skillet on the baking sheet in oven and bake for 20 minutes.
• Remove skillet from oven, uncover and remove foil, and again press potatoes down firmly with the 9-inch pan. (Rebutter bottom of pan, if necessary, before you press down.) Return to oven and bake uncovered, until potatoes are tender and the sides are dark brown when lifted away from skillet, 20 to 25 minutes.
• Once more, remove skillet from oven and press potatoes down firmly with pan. Tip the skillet away from you to drain off the excess butter into a bowl (this can be reused for cooking), using the lid to keep the potatoes in place. Run a thin spatula around edge and bottom of skillet to loosen any slices stuck to the pan. Carefully turn out the potatoes onto a serving platter.