Truffle Butter Pommes Anna
Yield
6
RECIPE Ingredients
- 2½ pounds Yukon Gold potatoes, peeled
- 4 tablespoons Black Truffle Butter
- 2 tablespoons Duck Fat
- Salt and freshly ground black pepper
RECIPE Preparation
- Preheat oven to 350 degrees F.
- Melt the truffle butter and duck fat in a small saucepan. Using a mandoline set at 1/8” thickness, slice potatoes into a large bowl. Add truffle butter mixture and toss to coat, making sure all of the slices are thoroughly and evenly coated.
- In a medium non-stick or well-seasoned cast-iron skillet (about 9” dia), arrange the potato slices in a concentric circle, starting in the center and working your way out. Season the layer with salt and pepper. Repeat, this time starting on the outside and working your way in. Keep repeating this sequence until all potato slices are used. Place the pan over low flame and cook until potatoes are golden on the bottom and crisp around the outside, about 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep from sticking.
- Pour off any excess butter into a small bowl and reserve. Place a flat pan lid, the diameter of the skillet, over the potatoes. Holding the lid firmly in place, gently flip over. Add the reserved butter to the pan and gently slide the potatoes back in. Put the skillet in the oven and bake for 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep the potatoes from sticking. The bottom should be browned and crisp and the potatoes cooked through. Pour off any fat remaining in the pan and slide the potato cake onto a serving dish. Slice into wedges and serve.
