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First attempt - A tiny bit overdone on the edges so I promise to reattempt and post a better photo soon!.

First attempt – A tiny bit overdone on the edges so I will make another one soon.

Serves 4

Ingredients

2 medium waxy potatoes

30 g clarified butter (or more ;))

salt and pepper

  1. Choose a pan of a dimension to suit you; Bilini pan, small frying pan or muffin tin.   Brush the pan(s) bottom with clarified butter and then line with piece parchment cut to the diameter of the pan.  Brush the parchment paper with clarified butter
  2. Peel the potatoes then cut into equal size tubes with a form.  About 3 cm to 4 cm max in diameter.  Do not rinse the potatoes in water or they will lose their starchy sticky quality.
  3. Lay the potatoes in the pan in a ring working towards the center until the center is closed then brushed with clarified butter and season with salt and pepper.   If you are making Pommes Anna in a muffin tin you will have less of a rose shape but rather a vertical layered effect with your potato.  You will need to brush butter on most layers if using a muffin tin to ensure the potatoes stick together properly.
  4. Form a second layer on top of the first and brush with loads more clarified butter.  This layer should be the most beautiful as it will be the presentation side.
  5. If you so desire, perhaps a few herbs to brighten up the color.
  6. Cook the galette on med heat on the stove top until the bottom is golden brown and crisp.  I Flip the galette over to brown the presentation side.  Once flipped, the galette goes into the oven at 180C to continue cooking for 5 or more minutes.  If you are using a muffing tin, place directly in the oven, you will not need to flip the Pommes Anna just watch the top to ensures it is not over browned.  Muffin tin version can be cooked for 15 min covered with foil and 15 to 20 min uncovered.
  7. Use a paring knife tip to test the doneness – you are seeking tender potatoes.
  8. If cooked, flip the galette out, presentation side up, onto paper towel to drain of excess butter.  Voila!  These are easy to make however take a little time and practice.

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