Pommes Annette
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- About 2 pounds all-purpose potatoes
- 3tablespoons melted butter or oil
Nutritional analysis per serving (6 servings)
167 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 3 grams protein; 10 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400. Peel and thinly slice all-purpose potatoes (consider using a food processor). Toss with 3 tablespoons melted butter or oil and neatly layer in a 10- or 12-inch ovenproof skillet. Bake for 30 minutes; slide the cake out onto a plate, cover with another plate, invert it and slide it back into the skillet, with a little more butter or oil if necessary. Continue cooking until potatoes are done and top is browned, 20-25 minutes; cut into wedges.
Private Notes
Comments
Made it with Yukon Gold - my favorite potato - and my boyfriend ate almost all of it before I even got a single bite - wonderful - flaky crispy buttery potatoes. I tried to flip it per recipe and with the YG's it failed the flip... next time I will use the broiler.
I didn't flip the potatoes. I cooked them on medium high heat for about 8 minutes until they were browned and crisp on the bottom. Then I covered them with foil and put them in a 400º oven for about 20 minutes. Tested them with the point of a knife and when they were cooked through, I removed the foil and broiled for 3 or 4 minutes. They turn out perfect every time!
This looks so good! I also wonder if this recipe can be used with sweet potatoes. . .?
Used the broiler instead of flipping and it came out perfect. Thinner the potato the better. Used butter and added salt, pepper and fresh rosemary. It was great. Highly recommend - you could modify with herbs and cheese in a million ways. Had it with steak, asparagus and a red wine. Amazing.
I made it with Russets, in a cast iron pie plate. I also used convection to finish it. Really wonderful dish.
Not traditional, but I sprinkled salt and thinly sliced garlic between each layer of potatoes before cooking. Paprika or leaves of woody herbs (thyme, rosemary, oregano) would be good too. Served with flaky salt, sliced scallions, and sour cream on the side (you know, the French way! Lol). This recipe makes good use of that bag of potatoes languishing in the corner of your kitchen. Easy and tasty.