Pommes Anna are a classic of French cuisine that we've revisited with an aioli sauce for even more deliciousness! Enjoy with a piece of grilled red meat, it's the perfect combo!
Tiempo de preparación
20 mín
Ingredientes Para
-
For the pommes Anna
-
1 kg
-
-
-
For the aioli sauce
-
x 1
-
-
-
20 cl
-
Preparación
1
Melt the butter in a saucepan and clarify.
Peel potatoes and cut into 3 mm-thick slices using a mandolin.
2
Place a sheet of baking paper in the bottom of an ovenproof dish and brush with butter.
Arrange potato slices overlapping each other. Butter each slice and season with salt and pepper. Repeat the operation to make 4 layers of potatoes, brushing each with butter, salt and pepper.
3
Bake in a preheated oven at 365°F for 30 minutes. Put a little butter back on top of the potatoes, then continue baking at 347°F for 10 minutes.
4
Meanwhile, prepare the aioli sauce: whisk the egg yolk with the mustard and season with salt and pepper. Drizzle in the oil while whisking.
5
Peel and chop garlic cloves. Add to sauce. Mix well. Optionally, add a little chopped parsley.
Serve immediately with the pommes Anna.
Nuestras últimas recetas
Clásicos Franceses Revisados
Tarta Tatin de chalotas
En colaboración con Frutas y Hortalizas de Francia
Postres franceses
Miniclafoutis con ciruelas mirabel y almendras
En colaboración con Frutas y Hortalizas de Francia
Lo más popular esta semana
Clásicos Franceses Revisados
Tarta Tatin de chalotas
En colaboración con Frutas y Hortalizas de Francia
