POMMES ANNA RECIPE - NYT COOKING
It’s a marvel still, every time I make this dish, to recognize how the humble potato — the misshapen, dull brown dirty lump — can become this opulent, glistening, colossally elegant jewel with nothing more than attentive care, a sharp blade and good butter. The potato slices want to bend and be supple but not be so thin as to be papery, else they will cook too quickly.
Provided by Gabrielle Hamilton
Total Time 25 minutes
Number Of Ingredients 5
Steps:
- Heat large knob of butter with a healthy drizzle of olive oil over medium low heat until butter melts and just starts to foam. Shut off heat under pan.
- Using a sharp and stable Japanese mandolin — or the real French metal one if you’re lucky enough to have one — slice the potatoes into very thin but not paper-thin slices.
- Arrange the slices tightly, careful shingling around the pan in concentric circles starting at the outer edge of the pan and working your way into the center. Season the first layer with a little salt. Repeat with each potato until you achieve three tight and gorgeous layers.
- Turn the heat back on under the pan at medium. Drizzle the potatoes with a generous pour of olive oil and dot a few more pats of butter around the pan of potatoes. Season with salt. As the pan starts to sizzle, you will see the fat bubbling up and spitting a bit. Put a lid on the pan and seal tightly for a minute or two, giving the potatoes a little steam bath, helping to soften and cook the flesh. Remove the lid and swirl the pan with a little muscle to see if the potatoes are binding together as their starch begins to heat up. If they slip loosely all around the pan, tuck the slices back into the tight circle using a heat-proof rubber spatula and allow to sizzle and cook longer uncovered. Bump up the flame a little if the cooking sounds and looks listless — you want to hear sizzle. When you start to smell the potatoes turning golden and crisp — like the smell of toast — swirl the pan again to confirm that the potato layers have formed a cake, and then flip the pommes Anna and cook on the other side also until golden and crispy. Slide onto serving plate or cutting board, season with salt, and cut into wedges.
ONE PAN ROASTED POTATOES, SAUSAGE AND PEPPERS - SKINNYTASTE
One Pan Roasted Potatoes Sausage and Peppers is one of my favorite, fuss-free sheet pan dinners. Perfect for weeknights and bonus points for easy cleanup!
Provided by Gina
Categories Dinner
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Cut the potatoes into small 1" x 1/2 inch pieces. These take the longest to cook so cutting them small ensures everything cooks evenly.
- Preheat oven to 375°F.
- Spray one large non-stick baking sheet, or two small ones with olive oil spray to prevent the potatoes from sticking.
- In a large bowl, combine potatoes, onions, peppers, olive oil, salt, pepper, rosemary and garlic powder. Mix well to be sure everything is coated with oil and seasoned evenly. Pour onto the prepared baking sheet and place in the center of the oven; bake for 15 minutes.
- Use a spoon to toss so nothing sticks or burns.
- Add the sausage to the baking sheet with the potatoes and vegetables and bake, tossing once or twice for 25-35 minutes, or until your potatoes are cooked through.
- Cooking time will vary depending on the thickness of your potatoes and sausage, keep an eye so they don't burn.
Nutrition Facts : ServingSize 1 /4th of recipe, Calories 325 kcal, CarbohydrateContent 33 g, ProteinContent 22.5 g, FatContent 11.5 g, SodiumContent 587 mg, FiberContent 4 g, SugarContent 2 g
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