How To Make Potatoes Anna! An Easy Potato Recipe
This is a how-to video showing all the hungry, potato loving people out there how to make and Potatoes Anna. AKA Pommes Anna YUM! This is an easy and delicious version of a classic dish!
How TO Make Potatoes Anna or Pommes Anna
The making of pommes Anna (potatoes Anna) is simple. The skills needed pretty much add up to peeling and slicing potatoes plus melting butter. Slicing the potato as thinly as possible – shooting for 1/8 inch is good – helps, but the end of the world is no closer if they are not perfect. If there is a mandolin (see our how to use a mandoline video here - ) or v-slicer in the cabinet, this is a perfect time to use them.
A starchy potato, like your classic Idaho will do the job for pommes Anna. The starchy kind works to help the layers stick together nicely.
The classic pommes Anna used clarified butter, but that seems unnecessary. It is doubtful anyone could tell the difference.
The only thing left is salt and pepper and, maybe, a little fresh thyme. The thyme is optional, but it does well with the butter. It is a worthy addition to the dish.
A pommes Anna seems like a side dish that would be seen on many a dinner menu, but don’t underestimate the beauty of a pomme Anna under some poached eggs at breakfast or brunch. So - here is the how to make potatoes anna video!
For more potato deliciousness visit www.theculinaryexchange.com or the how to make potatoes anna blog post /
How TO Make Potatoes Anna or Pommes Anna
The making of pommes Anna (potatoes Anna) is simple. The skills needed pretty much add up to peeling and slicing potatoes plus melting butter. Slicing the potato as thinly as possible – shooting for 1/8 inch is good – helps, but the end of the world is no closer if they are not perfect. If there is a mandolin (see our how to use a mandoline video here - ) or v-slicer in the cabinet, this is a perfect time to use them.
A starchy potato, like your classic Idaho will do the job for pommes Anna. The starchy kind works to help the layers stick together nicely.
The classic pommes Anna used clarified butter, but that seems unnecessary. It is doubtful anyone could tell the difference.
The only thing left is salt and pepper and, maybe, a little fresh thyme. The thyme is optional, but it does well with the butter. It is a worthy addition to the dish.
A pommes Anna seems like a side dish that would be seen on many a dinner menu, but don’t underestimate the beauty of a pomme Anna under some poached eggs at breakfast or brunch. So - here is the how to make potatoes anna video!
For more potato deliciousness visit www.theculinaryexchange.com or the how to make potatoes anna blog post /
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