My version of Pommes Anna

[troymeister]

A fun way to eat potatoes. With parm and drizzled with truffle oil.

[Huskee]

Ooh la la! You're singing my song! What's the technique, cook time, etc?

[troymeister]

INGREDIENTS

• • 4 large potatoes cleaned and washed with skins on
  • (Yukon Gold or Russet, approximately 2 lbs)
  • 1/4 cup of unsalted melted butter
  • Kosher salt
  • Pepper

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INSTRUCTIONS

• • Preheat oven to 400 degrees.
  • Cut potatoes into 1/16 inch slices. A mandolin or food processor works great for this process so slices are uniform in thickness.
  • Liberally brush the 14 inch pizza pan with butter. (A BBQ Brush works great)
  • From the outer edge of the pizza pan, arrange the slices one at a time in a concentric circle slightly overlapping each other working your way towards the center. When you finish, brush the first layer with butter and sprinkle with the kosher salt and freshly cracked pepper. Do the same for each layer until you run out of slices. I like a total of four layers.
  • Place on center rack in the preheated oven for about 40 minutes or until potatoes are golden brown.

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NOTES

Equipment needed: 14 inch pizza pan mandolin or food processor with thin slicing blade.

[Ozric]

I am DEFINITELY going to make this! Points! And thanks!

Question: Have you tried this with a holey pizza pan? That's what I currently own. I'm thinking I'd have way more of a mess than is worth dealing with. Hey, maybe a cookie sheet! Won't be round, but who cares?

[troymeister]

The perforated pan works well too. Just have to watch the bottom so it doesn't burn. If the bottom gets done first I just put the broiler on to finish the top.

[Ozric]

Cool! Thanks.

[Huskee]

Thanks!

[_Keith]

Ever try it with cheddar on top? Maybe some crumbled bacon? Seems like a natural fit.

[Mr. Bones]

_Keith I was thinkin' along th' same lines!!!! Smoke On!!!

[Moscuba]

Love it. Now you have me thinking. I always wanted to make potato pizza crust. I'll get back to you on that but I think less layers and the bottom later starchy potato hand cut so it is all skin on the bottom may be my first try; pressed so it sticks together. Very thin on the toppings.

Another failure coming up! Hey, I learn from failure and whilst I might be embarrassed to serve them to others they tend to taste good.

Beautiful. Thank you.

Scoobs

[Mitrakas]

That looks so good--I'm making this for sure. Great idea and thanks for the share.

[Potkettleblack]

That thing is begging for sour cream and chives. Beautiful.

[Mr. Bones]

Potkettleblack ooohhhh, Great Idea amigo!!!! Kudos, Bravo Zulu!!!