Pommes anna

If I could do one thing in my life aside from being a professional hiking guide, it would be to go to culinary school in France.  I just love how the French take simple things and make them audacious. They took the humble potato, and using butter and salt created something other-worldly. There are many wonderful ways to bake a potato, but Pommes Anna has to be one of my favorite.
Ingredients
  • 6 to 7 pounds of russet potatoes
  • 3/4 cup clarified butter, melted (can use unsalted butter if no clarified butter)
  • Sea salt (fine)
  • Freshly ground black pepper
  
Preheat the oven to 450 degrees (rack in the middle, rimmed baking sheet on top of it)
Directions
  1. Trim the potatoes into cylinders, removing any skin left after the trimming.
  2. Using a mandolin, slice the cylinders into 1/8 inch slices. If you don't have a Mandolin, turn off the oven, and go get one. You have the cupboard space.
  3. Bot the sliced potatoes dry with a paper towel (very important).
  4. In a heavy 10 inch cast iron skillet, heat 3 TBSP clarified butter over medium heat (or unsalted butter if you have no clarified butter). However, if you have time to spare, you make your own clarified butter
    1. Take 1 cup of unsalted butter (2 standard stick).
    2. In a small pot, melt it over low heat until its no longer foaming.
    3. Remove from the heat, let it cool slightly, then skim any foam off. 
    4. Line a sleeve with cheesecloth and spoon yellow butter fat through the sleeve, leaving the white milk solids at the bottom.
  5. When hot, carefully place 1 potato slice in the middle, then quickly place the other slices around it, overlapping them clockwise to make a ring.
  6. Place a second ring around the first, going counterclockwise. Continue this effort until you get to the edge of the pan alternating directions as you go.
  7. Time for the salt and pepper! Using about 1/4 tsp of salt and the same of pepper (maybe a little less if your me), then drizzle 2 TBSP of butter over this layer.
  8. Time for the 2nd layer! Repeat as before but with layer 2.  At the end, more salt, pepper, and of course, butter.
  9. Continue the layering process until you have run out of potatoes, butter, salt and pepper, or patience. Don't forget to give the pan an old shake now and then to make sure nothing is getting too sticky on the bottom.
  10. As you get to the top, make a little dome in the middle because the center will settle as it cooks.
  11. Butter one side of a pan, then use it to press everything down.
  12. Butter one side of a piece of aluminum foil and then cover the potatoes with the butter side down. 
  13. Cover the foil with a lid, place the skillet on the baking sheet in the oven, and bake for about 20 minutes.
  14. Remove the skillet from the oven, remove the lid, press down again with your buttered pan, then put it all back in the over uncovered.
  15. Bake for about 20-25 minutes or until the potatoes are tender, and the sides a nice dark brown.
  16. Once done, remove from the oven, press down with the pain, then drain the butter from the skillet. 
  17. Circle the edge with a dull knife or spatula around the edge and bottom to unstick things.
  18. Carefully, and oh so carefully, turn them out onto a serving pan. Garnish with green things if so desired, cut into wedges, and enjoy.