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Make this delicious pommes Anna recipe using Washington potatoes!
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Give your tummy the gift of Washington potatoes!

Our host Gaard Swanson recently headed down to Columbia City to meet with chef Ben Leonard at PCC Community Markets. Chef Ben has taught thousands of people across the country how to cook, and with the help of Washington potatoes, he showed Gaard how to make a simple, beautiful dish with Washington potatoes, Pommes Anna!

Here's the recipe so you can try it in your own home and make it for your holiday celebrations this year!

Pommes Anna with Herbed Crème Fraîche

Makes 4-6 | Preparation time: 15 minutes | Cooking time: 30 minutes

Ingredients:

  • 2/3 cup clarified butter or ghee (you might not use it all)
  • 2 sprigs fresh rosemary, divided
  • 4 sprigs fresh thyme, divided
  • 3 large russet potatoes, washed and peeled
  • Kosher salt
  • 1 cup crème fraîche
  • 1/4 cup chopped fresh chives, thyme or parsley – or any combination of the three
  • 2 teaspoons lemon zest
  • Kosher salt, to taste

Instructions:

Preheat the oven to 350 degrees Fahrenheit with a rack placed in the center.

In a small saucepan over medium-low heat, warm the clarified butter or ghee until melted and add in one whole rosemary and two whole thyme sprigs. Let the herbs infuse into the butter for at least 10 minutes. Destem the remaining rosemary and thyme, finely chop and set aside.

Using a mandolin, very carefully slice the potatoes into very thin but not paper-thin slices. If you hold one of the slices by the edge, like a frisbee, it should be thin enough to droop lightly, but thick enough to not fold down completely. Transfer the slices to a bowl filled with cool water to keep them from oxidizing.

Heat a medium nonstick or well-seasoned cast iron skillet over medium to medium-low heat. Add about 2 tablespoons of the infused butter onto the bottom of the skillet and place one slice of potato in the center of the skillet. Begin arranging overlapping potato slices over the bottom of the pan in concentric circles until you have one layer. (As you're taking the potato slices out of the water, allow as much moisture to drip off as possible.) Season this layer with a bit of salt and chopped herbs, and drizzle on a bit more of the infused butter.

Repeat this layering and seasoning process until you have three to four tight layers of deliciously seasoned potato circles. Place a piece of parchment paper on top of the potatoes and place another heavy pan on top to press the potatoes firmly together and allow the starches in the potatoes to start adhering the layers together. Continue cooking on the stovetop over medium to medium-high heat until you can see the outer edges of the potatoes just starting to brown and the aroma begins to be toasty like that of roasted potatoes.

You don't want the potatoes on the bottom of the pan too dark at this point, as they'll continue cooking in the oven. Remove the heavy pan and parchment and transfer the entire skillet to the oven.

Bake for 20-25 minutes, or until a knife will just barely drop through to the center of the potatoes without any pressure.

Remove the skillet from the oven and use a very flat spatula or butter knife to gently loosen the edges of the pommes Anna all the way around. (You can also gently lift an edge up to make sure the bottom is a deep golden brown. If it isn't, place the skillet back on the stovetop over medium-high heat until you get the desired color.)

Place a heatproof plate, slightly larger than the skillet, on top. Holding the plate firmly in place, confidently flip everything over and allow the pommes Anna to fall onto the plate. At this point you can transfer the pommes Anna back into the skillet to crisp the bottom as well, or simply serve as is. Set the pommes Anna aside for about 10 minutes to allow it to firm up, then transfer it to a serving plate.

In a small mixing bowl, stir to combine the crème fraîche, herbs, and zest. Season to taste with salt.

Slice the pommes Anna into wedges and serve with dollops of the crème fraîche and a bit more chopped parsley or chives as garnish.

For more information on cooking classes at PCC, you can click here to see a complete schedule. They have classes for all ages!

The Washington State Potato Commission provided funding for this content.

For more potato recipes, nutrition facts, and information about potatoes, visit Washington State Potato Commission online. Follow them on Facebook here.

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