Hot and busy are the two words that I would use to describe this summer. I hear life slows down as the temperature goes up, but so far it hasn’t happened. A packed calendar of weddings, family reunions, birthday parties, work, and all those wonderful activities that are just more fun in the sun has left me a little weary. I’ve become nostalgic for a summer of lazy afternoons on a shady porch with a cool glass of lemonade. And in the meantime, having had no success at simplifying life, I’ve decided to simplify my cooking. Fortunately, summer produce makes this easy.
Pommes de Terre Anna, or Potatoes Anna, is a classic French potato dish. Russet baking potatoes are peeled and then thinly sliced and layered on top of one another in a skillet. Melted butter is brushed between each layer which is then seasoned with salt and pepper. While there are many ways to make it, perfection in my mind comes from first browning the bottom of the potatoes on the stovetop before transferring it to the oven. Once it has finished baking, you flip it out onto a dish, cut it into wedges and serve. Done right, you get a crispy outer crust that not only tastes, but also crunches, like freshly fried potato chips and an inside that is soft and buttery. It’s a wonderful accompaniment to beef, but pairs equally well with fish or chicken. The best part is that it’s simple to make, but its appearance and taste will most certainly impress family and friends around the table.
