What are Anna potatoes?

Anna, or Pommes Anna, as mentioned in French cookbooks, is a classic French side dish commonly served with baked meat and poultry. It is known for its simple ingredients, butter predominance, beautiful textures and elegant presentations. A significant number of home cooks in the preparation of potatoes Anna based on her careful preparation and steps of work demanding. Adolph Duglere, a famous chef of time and a former legendary chef Careme, allegedly created food when he was the chef in Café Englais, generally considered the best restaurant in Paris throughout the 19th century. He allegedly named food after Grande Cocotte or a great lady of the era. It was never confirmed which lady was a tribute, although it is assumed that the three best candidates were Anna Untel, Anna Deslions and actress Dame Judic, whose real name was Anna Damiens. Modern variations of the recipe often significantly reduce the amount of desired butter. However, a large number of traditionalists insists that the abundance of butter is necessary toCreating an accurate representation of the original food.

Although the ingredients for potatoes Anna usually include only butter, potatoes, salt and pepper, its level of difficulty to prepare is usually evaluated medium to high. As with butter content, revised versions omit some of the steps for simplicity. Generally, fans of classic French cuisine believe that after the original recipe is the only way to create real potatoes Anna.

Conventional recipe requires that raw, peeled potatoes are cut into very thin. The kitchen -called mandoline tool usually does the best job in creating thin, even slice. Carmed potatoes are neatly layered into a direct heavy pan of about 6 to 8 inches (diameter of 15.24 to 20.32 centimeters), each layer sprinkled with ground salt and pepper. The cast iron pan is commonly preferred for its uniform heat and browning capabilities.

The molten non -salted butter is then poured onto the potatoes until they are barely covered. At this point it is necessary to decide to cook in the oven or at the top of the stove. Once the potatoes are pretty brown in the bottom and cooked enough to create a solid cake, they must be turned and brown on the other side. This procedure usually means turning the potato cake to the plate and reversing back to the pan.

This rotation procedure is repeated every ten minutes until the potatoes are evenly brown and cooked on all sides. At the end of the cooking time, the bowl is turned to the serving plate and came to rest for a few minutes. At the end of the rest period is usually cut to wedges for administration.