Pommes Anna | Chef Eric Recipe

Join Chef Eric and learn how-to make a delicious, quick, and easy three ingredient side dish, Pommes Anna!

"Pommes Anna, a French celebration of simplicity made better on the grill. Three ingredients, potatoes, butter, and salt form a crispy golden crust and layers of decadent flavor and texture. Please enjoy one of my all-time favorite side dishes!" -Chef Eric Gephart

Pommes Anna

Ingredients:
3-4 Each (2 Pounds) Idaho Potatoes (Peeled and slied thin on a mandolin)
4 Tablespoons Clarified Butter, Unsalted (Melted)
1 ½ Tablespoons Salt, Kosher

Method:
1. Stabilize your grill to 375F and set the grill up for indirect cooking. Place a cast iron skillet on the grill and allow it to come to temperature.
2. Combine the peeled and sliced potatoes with the clarified butter and salt. Toss to coat evenly. Pour one tablespoon of the clarified butter in the bottom of the cast iron pan and then begin to shingle the potatoes in the bottom of the pan in a circular pattern. Remember the bottom will become the presentation side with it being flipped out in the end, so make sure the top layer is neat and tidy. After the first layer has been placed down, continue to layer the potatoes evenly over the original layer.
3. Close the dome and allow to cook for 15 minutes. After the first 15 minutes, cover the pan with foil and cook for another 45 minutes or until entire stack is softened and probe tender. Remove the potatoes from the grill and allow to cool for 10 minutes and then flip out onto a cutting board or presentation plate. Enjoy!

Get the recipe: https://www.kamadojoe.com/blogs/recipes/pommes-anna
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