I wanted to share the successful making of this version of Pommes Anna that uses olive oil instead of butter and adds a bit of Parmesan. It went great with Ina Garten’s Perfect Roast Chicken and a side of steamed green beans. And it flipped out of the cast iron skillet perfectly!
PARMESAN POTATOES ANNA
I used Yukon gold potatoes, which have a thin skin that does not require peeling, making this an even faster preparation than the original Pommes Anna. If you use Russet potatoes, I’d peel them first. As soon as it was in the oven, I found myself wishing I’d added in some fresh thyme or Rosemary, so I added it as an optional ingredient. if you make it that way, do let me know.
- 8 medium Yukon gold potatoes, of equivalent size, longer than wide and able to fit into the feeding tube of your food processor
- Olive Oil (about 2-3 tbsp total)
- 1/4 cup parmesan cheese, finely grated.
- Salt and pepper to taste
- Fresh Rosemary or Thyme (optional)
Preheat oven to 450 degrees fahremheit.
Rinse and dry the potatoes, cutting away any brown spots and trimming them if need be to fit into the feeding tube of the food processor, in which you will slice them 1/8 thick.
Place a well-seasoned cast iron pan on the stovetop, brush the bottom and sides generously with olive oil, and turn on the heat to medium-high. Start layering the potato slices in the pan immediately, starting in the center, in concentric overlapping circles. Brush every layer with the tiniest bit of olive oil, and sprinkle with salt, freshly ground black pepper and Parmesan cheese (plus herbs if you are using them). Continue layering, working quickly, until you use all the potatoes (5 layers for my pan) and the pan is sizzling hot. Sprinkle the last layer with parmesan and cover with aluminum foil. Place the skillet in the hot oven and bake for 15 mins, then remove the foil and bake another 15 minutes till the top is nicely browned.
Remove from the oven and flip over onto a large plate. Cut into wedges and serve.