Pommes Anna with Green Sauce and Mustardy Greek Yogurt
My favourite ingredient will forever be the humble potato. The possibilities for meals are endless because they are just so versatile. This recipe for Pommes Anna is a spin on the traditional french potato cake. While testing I tried may iterations but felt that this easy prep ahead version yielded the crispiest outside, the softest interior and the most consistent results.
What makes this recipe WOW
We start by slowly baking thinly sliced layers of potato and shallots in a cake pan covered with both parchment and aluminum foil to maintain a moist environment. The steaming that will occur within the pan will prevent any crisping or browning until the magic happens on day two. After about an hour and a half, or once a cake tester, skewer, fork or knife (last resort) is able to glide into the potatoes with ease they are ready to come out of the oven.
At this point you will need either a cake pan slightly smaller than the original pan or a piece of cardboard cut to fit the inside the pan. You will place it on top of the potatoes as well as a weight. You may need to improvise here, I used a 28oz can of tomatoes!
Once the potatoes have cooled enough to safely put in the fridge, do so and leave them over night. All of the hard stuff is done! The weight of the can will smoosh down those tender potatoes leaving a mostly flat surface perfect for frying the following day!
This decadent potato side has a super rich mouth feel from all of the butter so it is balanced with a tangy and creamy mustard and yogurt mixture and a chive vinaigrette to add brightness and freshness.
So what type of potato should you use?
A mealy potato is the best option for a dish like this. Mealy potatoes are high in starch and relatively low in moisture and this characteristic means they are more likely get soft on the inside and crisp on the outside which is ideal when you are frying!
So what does this mean for you at the grocery store? You should be buying russets or burbanks. Only have Yukon Golds? That’s fine! They aren’t quite as starchy but they will be okay!
One of the keys to success in this recipe is ensuring that your slices of potato are thin enough. You need them thin enough to be pliable and bendy, but not paper thin. I know it is a fine line, but I believe in you!
Planning Ahead
This dish is a perfect dinner party side. It benefits from making ahead and is low effort on the day you want to serve!
One Day Before: Bake Potato Cake – Make Yogurt Sauce
Day Of: Mix Chive Vinaigrette – Fry Potato Cake
Equipment
- 8″ Cake Pan
- 6″ Cake Pan or something that will comfortably fit inside your 8″ pan.
- Cake Tester, Skewer or Fork
- Chefs Knife
- Mandolin or Benrinner (You can use a knife if that is all you have.
- Parchment Paper
- Mixing Bowls
- 10″ Pan
Pommes Anna with Green Sauce and Mustardy Greek Yogurt
Course: Dinner, Lunch, Side Dish4-6
servingsThis crispy and creamy potato dish is baked, pressed and the fried and given the star treatment with a creamy yogurt sauce and a lemon and chive vinaigrette.
Ingredients
- Pommes Anna
2lb Russet Potatoes
1 Tbsp Thyme, Finely Chopped
1/4 Cup Butter
Vegetable Oil (or other neutral oil for frying)
Salt
- Mustardy Yogurt Sauce
0.5 Cup Full Fat Greek Yogurt
2 tsp Grainy Mustard
Small Garlic Clove, Minced or Grated
Salt
- Chive Vinaigrette
3 Tbsp Chives, Finely Chopped
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Fresh Lemon Juice
Salt
- Garnish Suggestions
Parsley
Crispy Garlic
Fresh Ground Pepper
Directions
- Make sure there is a rack in the center of your oven and preheat to 375F. Grease an 8″ cake pan and line the bottom with parchment paper.
- Peel and slice your shallot as thin as you are able. Using a mandolin or Benrinner slice your potatoes very thinly. They should not be paper thin, but thin enough to be flexible, see photo above for reference.
- Melt butter and then pour over the potatoes, season liberally with salt and toss to combine. Begin shingling the potatoes into the pan taking care to place them as evenly and tightly as you are able to. When you have added 1/3 of the potatoes spread half of the thyme and shallots across the top. Add another third of the the potatoes followed by the remaining thyme and shallots and remaining potatoes.
- Cover with parchment paper and foil and place in the preheated oven for 75-90 minutes or until a cake tester is able to be inserted with ease.
- Cool slightly and then press your second cake pan on top and add a weight such as a large canned good. Refrigerate for at lease 6 but up to 36 hours.
- When you are ready to serve your potatoes heat 2 Tbsp of vegetable oil in a pan over medium high. When the pan is hot add the potatoes with the bottom down. Cook for 5-6 minutes or until golden brown and crispy. Flip and cook for an additional 4-5 minutes. Season with salt and serve immediately with yogurt sauce and vineagrette.
- Mustardy Yogurt Sauce
- Combine yogurt, mustard, garlic, 1 Tbsp water and salt then stir to combine. If your would like your sauce a little bit thinner add additional water 1 tsp at a time.
- Chive Vinaigrette
- Combine chives, lemon juice, olive oil, salt and pepper and whisk vigorously to combine.
Notes
- You will need two pieces of parchment to fit into your pan, one under the potatoes and one on top.
- A cake tester or skewer is preferable to a knife for testing doneness.
