| Level: | Intermediate |
| Total: | 1 hr 35 min |
| Prep: | 15 min |
| Inactive: | 40 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 3 russet potatoes, scrubbed clean
- Extra-virgin olive oil
- 3/4 cup grated Parmigiano
- Kosher salt
Instructions
- Preheat the oven to 425 degrees F.
- Working 1 potato at a time, slice very thin on the mandoline. It is important to work with purpose here (quickly) because the potatoes will discolor. Do not put the potatoes in water because this will wash the starch off the potatoes. Coat an 8-inch nonstick saute pan with olive oil, using the potato slices starting from the center make concentric circles of potatoes. Remember that eventually the bottom will be the top so it is important for the first circles of potatoes to look pretty. Brush each layer with olive oil and every 2nd or 3rd layer sprinkle liberally with grated Parmigiano and salt. After every layer of potatoes press the potatoes so they are very compact. Repeat this process with the remaining 2 potatoes.
- Place the pan of potatoes over medium heat and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom. Put the pan in the preheated oven and bake for 20 to 25 minutes. Remove the pan from the oven and place a tight fitting lid on the pan. Drain the excess oil out the side of the pan. THIS STEP IS EXTREMELY IMPORTANT!!! After the excess oil has been drained, completely flip the pan so the cake is turned out onto the bottom of the lid, then slide the cake off the lid back into the pan so the brown side of the cake is now up and the top becomes the bottom. We see now why draining the excess oil is important- if you attempt this without draining the oil it will drain out on your wrist and burn you.
- Return the cake to the oven and bake for another 10 to 15 minutes or until the cake is fork tender. Cut into wedges and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 280 |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 14 g |
| Cholesterol | 19 mg |
| Sodium | 499 mg |
Reviews
These are excellent and easy to modify for different flavor combinations.
Wow. Yummy. I love the simplicity of this dish, as well as its versatility. You could have this as a breakfast, lunch, or dinner. I had mine for lunch with cottage cheese and avocado slices. Delicious.
Yummm! Simple flavors come together and of course IT LOOKS SO COOL! Will definitely make again!
Can i replace the oil with ghee? I am going to make tonight because it looks amazing!
I just saw Anne make this on Worst Cooks! I made it last night for my family and they LOVED it! I did everything the same except after I flipped it I added some mozzarella..and put it back in and the combo of the cheeses and the crunchy potatoes was awesome!!!
Really good Anne. I finally made this. I have been wanting to for a long time. I loved them. Kids loved them. A hit across the board. Excellent. Thank you.
So very, very good. The first attempt was delicious, though it looked a bit goofy. Not the recipe’s fault – I’m just clumsy. I have made this recently for a brunch potluck. They loved it!
Could not have turned out better! To reduce the oil content, I only brushed every other layer of potatoes with oil, instead of every layer. The finished dish was a little looser that way, but less oily. I substituted asiago for the parmesan cheese, just because it’s what I had on hand. Delish!
I watched Anne make this awhile ago & kept it in the back of my head that sometime I wanted to make it. Last night was the night. I read several other Chefs recipes for Pommes, as well as read a lot of the reviews for Anne’s recipe. I was concerned that it taste too much like olive oil, so I decided to brush with melted, unsalted butter instead. It turned out very good. My family really enjoyed it. I think I might try adding onion next time, just to mix it up, but it was great just like that. Thanks Anne! Loved watching your show, Secrets of a Restaurant Chef!
I watched Anne Burrell make this yesterday, and it looked so good, I had to try it. And it gave me a good reason to use the new mandolin my wife gave me for my birthday : The recipe turned of perfect. When I flipped it upside down, the top was absolutely beautiful, and it tasted great too. I pretty much followed the directions. The only issue was, the recipe really didn’t say how long to brown it on the stove, so I let it go for about 10 minutes. The top was crunchy. It was still good, kind of like a thick potato on top, but still very good. Next time, I think I will only let it go for about 5 minutes.