Friday, March 16, 2012

Pommes Anna

See, it doesn't have to be fancy to be fancy. These Pommes Anna are just plain old potatoes, cut thin and cooked in clarified butter... or was it duck fat? Maybe it was a mixture of both. Anyway, this was cooked slowly in a cast iron pan and served as a side dish to a French roasted chicken, but it could just as happily be the main dish with a salad on the side. Crispy on the outside, soft on the inside. Ohh la laa!

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