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  Added: Apr 07, 2006  •  Visited (655)  •  Print version Print this recipe (33)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
 
Crusty Molded Potatoes
(Pommes de Terre Anna)
What You Need:
  • 8 tablespoons butter
  • 2˝ pounds mealy-textured baking potatoes, peeled
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon finely chopped fresh parsley

  • How To Cook:
    1. First, clarify the butter in a small, heavy saucepan or skillet by melting it slowly, skimming off the surface foam. Spoon the clear butter on top into a bowl and discard the milky solids (whey) at the bottom of the pan. There should be about 6 tablespoons of clarified butter.

    2. With a vegetable slicer or thin sharp knife, carefully cut the potatoes into slices no more than 1/16-inch thick. Do not soak, rinse or dry the slices.

    3. In a heavy 8-inch skillet with sloping sides, heat 2 tablespoons of clarified butter, swirling it around to coat the bottom and sides of the pan evenly, until it is hot but not sizzling.

    4. Remove the skillet from the heat, lay potato slices in concentric circles, with each slice slightly overlapping the last, over the bottom of the skillet.

    5. With a pastry brush, spread a little more butter on top of the slices; season them lightly with salt and pepper.

    6. Then shake the skillet back and forth to be sure the potato slices move together as one mass without sticking to the bottom of the pan.

    7. If they don't slide freely, loosen the bottom with a metal spatula and cook them over low heat for 10 seconds to heat the butter and set the potatoes.

    8. Off the heat, arrange a second layer of potatoes in concentric circles, brush with butter, season with salt and pepper, and shake the pan again to be sure the bottom layer is still free.

    9. Continue to build up layers of potatoes, buttering and seasoning each one, until the skillet is full. Pour the remaining butter over the top layer of potatoes.

    10. Return the skillet to moderate heat and cook, shaking gently and constantly, to keep the potatoes moving as one mass, until the butter sizzles.

    11. Reduce the heat to low, cover the pan tightly, and cook-gently shaking the pan from time to time-for 30 minutes, or until the upper layers of potatoes are tender when pierced with the point of a sharp knife.

    12. When the potatoes are done, remove the cover and slide a narrow metal spatula around the inside edge of the skillet, freeing any potatoes that stick to the sides.

    13. Gently force the spatula down and as far under the potatoes as possible without disrupting the design.

    14. Place a round heated platter upside down over the skillet and, grasping the platter and skillet together, reverse them quickly. The potatoes should emerge as a round, compact cake.

    15. If any slices stick to the skillet, carefully lift them out and put them where they belong on the cake. Before serving, remove any butter that collects on the platter with a basting syringe. Garnish the potatoes with chopped parsley.
     
    To serve 4 to 6
     This recipe is also available in:
    Cuisine » Europe » French
    Main Ingredient » Vegetables » Potatoes
    Dish » Appetizers

     





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