Pommes Anna May Wong
My exposure to potatoes growing up was limited. Another starch— rice!— took center stage at every meal. Therefore potatoes in any form were a cursory and rare treat when we ate out. My Mom begrudgingly and tolerantly granted me McDonalds maybe four times a year. While she nibbled suspiciously on her Fillet O’ Fish with her Coach bag pertly sitting next to the tray and her paper napkin folded neatly on her Marimekko skirted lap, I happily devoured my Chicken McNuggets and…yup those delicious fries. Crisp on the outside, pillowy soft on the inside, and when dunked into ketchup….the symphony of flavors sung in my mouth. It was fast food umami at its best for my six-year old self.
Pommes Anna is a far cry from the Golden Arches— it is a rustic old-school French dish that still hits all those potato notes— crisp, tender, and buttery— but is a bit more user-friendly and a bit more elevated than fries. I’ve added a Chinese accent with the addition of some cumin, coriander, hoisin and lots of scallions for a unique hybrid of Pommes Anna and scallion pancakes that works absolutely beautifully.
Serves 4
INGREDIENTS
3 russet potatoes
2 tbsp butter
2 tbs olive oil
¼ tsp cumin
¼ tsp coriander
¼ cup hoisin
2 cups scallions, thinly sliced
METHOD
In a 8” non-stick skillet or well-seasoned cast iron pan, melt butter and spices over medium low heat. Turn heat off.
Using a mandoline and working quickly, slice potatoes thin (but not paper thin) and arrange around pan, shingling in concentric circles as you work toward the center. Brush with hoisin and sprinkle with scallions. Continue with potato layers, hoisin and scallions until you have approximately 4 to 5 layers.
Drizzle with olive oil and turn heat back on to medium until butter and olive oil sizzle begins to brown. Swirl pan to ensure that potatoes have bonded together—approximately 20 minutes. Carefully slide onto a plate and flip back into the pan to cook the other side until golden brown—approximately 10-15 minutes.
Slide onto a serving platter, finish with fleur de sel and cut into wedges and serve.
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Lee Kum Kee Hoisin Sauce
Brightland Alive Olive Oil
Lodge Cast Iron Skillet
