This simple-to-make Pommes Anna, makes a pleasant change to roast potatoes
- 1kg (2lb 4oz) Maris Piper potatoes, peeled
- 50g (2oz) butter
- a heavy based oven proof frying pan approx 20cm (8in)
It is essential to use a floury potato for this dish as it is the starch that binds the layers together. Maris Piper work well.
Heat oven to 200C, 180C fan, 400F, gas 6. In a food processer or mandolin, thinly slice the potatoes. Melt 25g (1oz) butter in the frying pan over a medium heat, and place a layer of neatly overlapped potatoes on the base. Remove from the heat and continue to layer the potatoes neatly, seasoning each layer with salt and pepper. Press down well, and dot the surface with the remaining butter.
Place the pan on a baking sheet and bake for 1 hour. To test the potatoes, place the point of a knife in the centre to make sure that there is no resistence. To serve , remove the pan from the oven, run a knife around the inside edge and carefully invert onto a warm plate. Cut into wedges.