Friday, 3 December 2010

Pommes de Terre Anna (Anna Potatoes)

Anna PotatoesCrispy 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 passionate about them for dinner parties.

We just love this dish but have to limit ourselves to only cooking them 2 or 3 times a year now because of all the butter, I have tried other fats but none come near to that intense buttery flavour.

Serves / Makes:         6 servings

Prep-Time:                 10 to 15 minutes

Cook-Time:                30 to 40 minutes

You Will Need

900 grams, potatoes, I like to use a Charlotte or Nicola as they are a nice small waxy varieties

340 grams, butter

1 pinch, Salt to taste

1 pinch, pepper to taste

Method

Peel the potatoes and cut them into thin round slices, wash them thoroughly in cold water to take out the starch and 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, when at the Whitewell Hotel we used to serve them in individual pots turned out onto the plate.

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!

Notes

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.

Small pudding basins like these are great for individual portions

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