Published November 1, 2000.
A few simple tricks helped us achieve the best pommes Anna recipe, a crisp, deep brown potato cake with a glassine crust and soft, creamy layers within. A nonstick ovenproof skillet ensured easy release every time. We saved time and energy by slicing the potatoes with the fine slicing disk on a food processor. Tossing the sliced potatoes with melted whole butter slowed down discoloration. And we arranged the potatoes for our pommes Anna recipe in a nonstick ovenproof skillet as it heated on the stovetop to accelerate cooking.
Do not slice the potatoes until you are ready to start assembling. Remember to start timing when you begin arranging the potatoes in the skillet—no matter how quickly you arrange them, they will need 30 minutes on the stovetop to brown properly.
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