Cook Time: 20/30 minutes
Scott Cavagnaro (Chef Cava) is a classically trained Brooklyn based chef and a graduate of the French Culinary Institute. Scott began cooking professionally as a line cook at La Grenouille in Manhattan. After La Grenouille, he spent time cooking for several restaurants in Brooklyn and Manhattan before switching his focus to private dining and events. Chef Cava is a boutique catering company focusing on serving local and seasonal food at large and small events. Menus are seasonal and change daily.
3 ½ lb Idaho Potatoes, Peeled
½ cup Extra Virgin Olive Oil or Melted Butter
Salt & Pepper to Taste
1 Tsp Picked Thyme for Garnish
Preheat your oven to 375 degrees.
Slice your potatoes to about 1/8 of an inch thick. The potato slices should be very thin but not paper thin.
Place your skillet on the stovetop at medium heat with ¼ cup of your olive oil or melted butter. The skillet should be fully coated with an even layer of olive oil or butter. This will ensure that your potatoes are evenly crisp.
Once the pan is heated, place your first potato slice directly into the middle of the pan. Starting at the top begin placing the potatoes and creating a circle around the first center circle. Continue clockwise and place the next potato slice about halfway overlapping the center potato. Place the third slice so it overlaps the first and second slice and so on. You will begin to create a decorative circular pattern by layering the potatoes as you continue to place the slices down until you reach the edge of your pan. At this point, you will begin a new layer by placing your next potato slice into the center of the pan. Repeat the whole process.
Continue the process by seasoning every other layer with salt and pepper to taste. Add a splash of olive oil or butter and press down on the potatoes with a spatula. This will help bind the potatoes and steam inside each layer as its cooking and create a creamy interior. Shake the pan every so often so rotate the oil/butter at the bottom of the pan.
When you have finished your layers, add the remaining butter or olive and give your potato a good press. This will ensure a nice structure and place into the oven.
Bake for about 10-15 minutes until you see crispy edges throughout the potatoes.
Remove from the oven and turn the Pommes Anna over, bottom side up on a tray with a cooling rack.
Cool for 45-60 minutes to allow the potatoes to set. Cut the Pommes Anna in half, then cut into quarters and then cut the quarters into halves. This will create 8 even slices.
Garnish with salt, pepper, and thyme.