Anna Potatoes

Anna Potatoes, also known as Pommes Anna, are a classic French potato dish renowned for their simplicity and elegance. This dish features thinly sliced potatoes, layered with cheese and butter, creating a delightful combination of crispy edges and tender, buttery insides. Anna Potatoes are a favorite in fine dining and are often served as a side dish or a standalone delicacy.

Anna Potatoes are named after Anna Deslions, a renowned 19th-century Parisian courtesan. Legend has it that a chef at the Café Anglais in Paris, where Anna was a regular, created this dish in her honor. The chef, Adolphe Dugléré, wanted to create something special and elegant for his beloved patron. Thus, he invented this delectable potato dish, which came to be known as Pommes Anna.

The dish’s popularity grew quickly in France and beyond, becoming a staple in fine dining establishments. Its reputation as a luxurious yet straightforward dish made it a favorite for both chefs and diners. Pommes Anna showcased the artistry of French cuisine, highlighting the transformative power of simple ingredients when cooked to perfection.

Over the years, variations of Pommes Anna have emerged, incorporating different types of cheese, herbs, or additional ingredients. However, the basic concept of thinly sliced potatoes layered with butter and cheese remains at its core.

INGREDIENTS

• 4 good-sized, raw potatoes
• 2 ounces of Parmesan or Swiss cheese (grated)
• 2 tablespoons of Crisco (or butter)
• 1 teaspoon of salt
• 2 saltspoons of white pepper (a small pinch)

INSTRUCTIONS

1. Prepare the Potatoes:
   • Peel the raw potatoes and wash them thoroughly. Drain excess water.
   • Slice the potatoes as thinly as possible. If you have a Saratoga-chip potato machine, use it for uniform slices. Otherwise, carefully slice them by hand.
2. Grate the Cheese:
   • Grate 2 ounces of Parmesan or Swiss cheese.
3. Layer the Potatoes:
   • Heat 2 tablespoons of Crisco (or butter) in a small frying pan. Remove the pan from the heat.
   • In the pan, create a light layer of sliced potatoes, covering the bottom.
   • Mix 1 teaspoon of salt with 2 saltspoons of white pepper. Sprinkle a small amount of this seasoning over the layer of potatoes.
   • Spread a layer of grated cheese over the seasoned potatoes.
   • Place a few small bits of Crisco (or butter) over the cheese.
   • Continue to layer the potatoes, seasoning, cheese, and bits of Crisco in the same manner until all the potatoes are used.
4. Cook on the Stovetop:
   • Cover the frying pan with a lid.
   • Place the pan on a moderate fire for 5 minutes.
5. Turn and Cook Again:
   • Carefully turn the potato layers over with a cake turner.
   • Let them cook again for 3 minutes.
6. Finish in the Oven:
   • Transfer the pan to a hot oven (preheated) and bake for about 10 minutes. This step helps to achieve a crispy top layer and fully cook the potatoes.
7. Serve:
   • Once cooked to golden perfection, carefully invert the pan onto a hot serving dish to release the beautiful layers.
   • Anna Potatoes can be served hot and are often enjoyed as a luxurious side dish or as a standalone culinary masterpiece.

Anna Potatoes, with their layers of crispiness and rich, buttery flavor, continue to be a celebrated part of French culinary heritage and are cherished by food enthusiasts worldwide.