I most definitely have a soft spot for Pommes Anna that is why I was so excited when I finally perfected this recipe. These individual Pommes Anna portions are baked in a jumbo muffin tin instead of being fried in a pan. They are simple to make but super delicious and beautiful to serve on both an impromptu or a formal gathering.
10 large potatoes (Yokon Gold)
3 Tbs Canola or Corn oil
2-3 Tbs melted butter plus more for the molds
1 1/2 tsp salt
1/2 tsp white pepper
1/2 Tsp garlic powder (optional)
Prep the potatoes: Peel, wash and dry the potatoes. Slice them thinly using a mandolin or a food processor fitted with the slicer blade. If using a food processor slice one potato at a time and remove the slices from the bowl before slicing the next potato, this way you make sure the slices don’t break. Put the sliced potatoes in a large bowl, add the salt, pepper, garlic powder, oil and butter and using your fingers gently mix.
Preheat the oven to 210/425F
Bake: Butter well a six-piece jumbo muffin tin or six ramekins. Start arranging the potato slices by overlapping them up until the rim of each mold. Don’t press them down. Cover loosely with aluminum foil and bake for 25 minutes. Then remove the foil increase the temperature to 250C/475F and bake until golden brown, about 15 more minutes.
Unmold: Run a knife around the potato cakes to facilitate the unmolding. Cover the muffin thin with a plate and flip, if your tin is non stick and has been buttered well, your Pommes Anna will come out easily, otherwise use a butter knife to gently lift them from the tin.
Serve the Pommes Anna with Beef Wellington, Steak Diane, veal or lamb chops.