Food - Drink
The Absolute Best Type Of Potatoes For Pommes Anna
Potatoes can be easily mashed, fried, baked, boiled, or roasted, but pommes Anna is a French preparation that requires more work for an even greater payoff. This side dish consists of thin slices of potatoes layered with butter and baked, and you'll want to make sure you use the right kind of potato before you start with all that slicing.
The Epoch Times recommends Yukon Gold or russet potatoes when preparing pommes Anna. Yukon Golds tend to hold their shape well and produce tender, creamy results when baked, while russets yield a light and fluffy texture; the variety you choose depends on which consistency you'd prefer for the final dish.
No matter which type of potato you choose, supremely even and thin slices are crucial for pommes Anna, so if you don't have restaurant chef-level knife skills, use a mandoline for slicing. Lastly, don't rinse your potatoes after slicing them; their natural starches are needed to thicken and bind the dish together as it cooks.