Photo: Lars Blankers
Pommes Anna
4 ingredients
openrecipes
Prepare this classic French dish using our frittata pan, which makes it easy to flip the layered potatoes during cooking. Peel and slice the potatoes just before you are ready to assemble and cook the dish; don’t place them in water because you will rinse away the starch that’s needed to hold the slices together. Serve alongside our Burgundy Mustard-Marinated Pork (see related recipe at left).
Estimated Nutrition (whole recipe, rough)
388
Calories
5g
Protein
25g
Fat
38g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 Tbs. canola oil
- 2 1/4 lb. medium to large red potatoes, peeled and cut into slices 1/16 inch thick
- 4 Tbs. (1/2 stick) unsalted butter, melted
- Kosher salt and freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes