
Classic Pommes Anna Recipe (Only 3 Ingredients!) | The Kitchn
2024年11月3日 · Pommes Anna is a French side dish made of just three simple ingredients: potatoes, butter, and salt. It’s classic and elegant all at the same time; potato slices are arranged in overlapping concentric circles, creating layers upon layers into a …
Jamie Oliver Pommes Anna
This simple Jamie Oliver Pommes Anna is a classic French potato dish that’s crispy, buttery, and irresistible. Perfect as a side for any meal, it’s made with just three basic ingredients—potatoes, butter, and seasoning.
Pommes Anna Recipe - Food Network Kitchen
Step 1, Preheat oven to 350 degrees F. Step 2, Melt the butter in a small saucepan. Step 3, Heat a medium nonstick or well seasoned cast iron skillet over medium to medium-low heat. With a sharp ...
- 作者: Food Network Kitchen
- 步骤数: 4
- 难度系数: Easy
Pommes Anna Recipe - Serious Eats
2024年3月14日 · A visual showstopper, pommes Anna features thinly sliced potato layered into a cake of beautifully shingled concentric rings that's cooked until tender inside and crisp and golden on top.
Classic Potatoes Anna Recipe (Pommes Anna) - Chef Billy Parisi
2022年6月28日 · Potatoes Anna, or pommes Anna, is a classic French dish using a simple preparation of layering and fanning out thinly sliced potatoes in a pan or baking dish. Each layer of potatoes is seasoned with salt and pepper and drizzled with butter then are then flattened and baked in the oven until golden brown.
Ultimate Guide to Pommes Anna Recipe - Chef Jean Pierre
Pommes Anna pairs beautifully with meats like roast chicken, beef bourguignon, or pan-seared duck breast. Its rich, buttery flavor also makes it an excellent accompaniment to lighter vegetarian dishes or a fresh green salad to balance its richness.
Julia Child's 2-Ingredient Potatoes Are Some of the Best I've ...
5 天之前 · How To Make Julia Child's Pommes Anna . If you are familiar with Child’s cookbooks, you’ll know that she goes into great detail in the introductions to her recipes. Her description of Pommes Anna in Mastering the Art of French Cooking, Volume Two clicked for me. It was much more approachable than the "cheffy" version I made in culinary school.