Pommes Anna is a surprisingly simple yet elegant French potato side dish. Thinly sliced potatoes are layered on top of each other, drizzled with butter, and seasoned with salt and pepper before being baked until crispy and golden. You will love how easily this dish comes together and every mouthwatering slice.
→ Recipe: PRINT THIS RECIPE: https://www.billyparisi.com/classic-potatoes-anna-recipe-pommes-anna/
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→ Ingredients
• 3 large russet potatoes
• 4 tablespoons melted unsalted butter
• salt and pepper to taste
Watch more recipe videos:
Au Gratin Potatoes: https://youtu.be/bEMiyApnvAQ
Garlic Mashed Potatoes: https://youtu.be/M_AuEHm1qbY
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Classical culinary expertise meets home cooking!
I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
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21 Comments
Sound good? Let's cook!
I've cut myself many times on that guillotine! 🩸
I also jammed my thumb right into the soinning blade of a Hobart slicer.
I love how simple ingredients turn into something so special.
Like most French and British food… BLAND!!!
These potatoes are not something to Escoff at
Could you use a le creuset cast iron braiser for this? With the same crispness
I noticed you use Lodge cast iron…which I do also…however I just ordered a new pan from Lodge, 1st in about 10 yrs ….it arrived and guess what… THEY ARE NOW MADE IN CHINA 👀.. YUP that went right back…soooo disappointing that this Family business SOLD OUT and now manufactur in freaking CHINA…
Pommes anna, and most dishes like it are overrated imo. Edges are fine but interiors are always so mid.
Oh my……🤤
For those afraid of using a mandolin (I am), I utilize a food processor with a slicing blade. It gives you thin, consistent slices.
will try this tomorrow to go with prime rib roast
My wife and I made a small version of this recipe for two. We used two 8" Made In non stick frying pans, perfect for two russet potatoes. Other than that,, we followed your techniques. It came out perfectly cooked in the middle and crispy on both the top and bottom. It was absolutely delicious. Thank you.
You insist on unsalted butter, but you add salt. And, you never taste your preparation to see if you added the right amount of coarse sea salt. Why does it not make more sense to use salted butter?
This video could have been 2.5 minutes long
You have me ready to try this except for the unsalted butter. It's not the 50s anymore when salted butter had like 10% salt. There's around 1/4 of a teaspoon of salt per stick in most salted butter brands these days.
Lodge makes a cast iron burger press that has nice heft, would work nice to weigh these down! Simple, and delicious!
Fallow chefs agree with that statement
Couldn't watch this. The voice cadence has been done to death.
PLEASE! Don’t use the mandolin while looking at the camera! Nerve racking much….
Would this work with Yukon gold potatoes? Those are my favourite.
Hey man! I've been a long time commis! I always loved your videos man! This one was way too fast paced for me though. It felt so rushed and you talked so fast. I know a lot of youtubers are doing this right now but it isn't my thing. I wish you the best either way man!