Recipe for impressive pommes anna
In line with my previous post where you got the recipe for an always go-to sauce, I thought, what about the potatoes?
Therefore, here is my take on a potato dish that can be used for everything, tastes fantastic, and impresses most people.
It also goes really well with the whiskey sauce.
Even though this potato dish has a little extra wow factor, it is actually not as complicated to make as most people think.
So if you need a potato dish that pairs with almost any meat and sauce, you definitely need to check this out.
Equipment
- Pot
- Potato Peeler
- Cutting Board
- Knife
- Mandoline Slicer Optional
- Ovenproof dish
- Brush
- Oven
- Frying Pan
Ingredients
- 3 kg Baked Potato
- 200 gram Butter
- 3 cloves Garlic
- 3 pcs. Onion
- Salt and Pepper
Instructions
- 1. Melt the butter and press in the garlic. 2. Peel the potatoes and cut them into thin slices, possibly with a mandolin. Do the same with the onions. 3. I used a 25x30 cm baking dish; use a dish as close to those dimensions as possible. This should match so you have a dish or something else heavy you can place on top and also put in the oven. This is because it needs to bake under pressure. 4. Put parchment paper in the baking dish. 5. Lay a neat layer of potatoes all the way across the dish, overlapping the potato slices slightly. 6. Then brush with the garlic butter, avoiding as much whey as possible. 7. Season with salt and pepper and add a fine layer of onions. 8. Continue this until the potatoes are used up (about 6-7 layers). 9. Now put parchment paper on top and press down with the other dish. 10. Bake it in the oven at 180 degrees Celsius (356 degrees Fahrenheit) for 60-90 minutes (until tender - use a knife to check). 11. Let the potatoes cool a bit before placing them in the refrigerator overnight. Keep the potatoes under pressure in the refrigerator; place something heavier on top to ensure they become completely compact. 12. The next day, you can cut them into the desired size and shape. 13. Fry them in a bit of oil in a pan until they are golden. 14. You can either serve them now or place them on a tray and refrigerate again, so they only need to be reheated in the oven afterwards.