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Pommes Chef Anne Recipe

Pommes Chef Anne

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (120)

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Average Rating:

Total Reviews: 120

Showing 31-40 of 120

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  • on October 19, 2010

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    I have made this over and over again! I love Anne's recipes!

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  • on August 26, 2010

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    AMAZING potatoes! The only issue I ran into was the lid my skillet has has a lip, so when I slid the potatoes back into the pan, I lost of a few potatoes. They were some good QC though. : The potatoes have a fantastic flavor. LOVE the parm! I might add some crushed red though to it next time, just for a little kick.

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  • on August 11, 2010

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    I have made this twice since seeing the show (once with fresh parm and once with shredded cheese blend. Both times it came out perfectly crispy and chewy. I flip mine out onto a cutting board; seems easier than the platter method, especially if using a heavy cast iron.

    As far as the oil . . . I oil the bottom and sides of the pan with a basting brush, and then very lightly brush oil in between layers. It comes out clean and in cake form. I have no idea why you would use so much oil that you need to pour it off before flipping, as the recipe states.

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  • on August 11, 2010

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    After watching the show, I was worried about the techniques used--but the dish is easier than it looks. You just need to be careful with draining off the oil. The results are wonderful--light, crispy potato side dish. Only thing that I will do differently is to reduce the salt called for in the recipe. I think just a very light sprinkle will do it because the Parm also adds salt.

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  • on August 05, 2010

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    I took the pan out of the oven, drained the oil, took off my glove, grabbed a plate, grabbed the pan... OOOOOWWWWWW.... NEVER take the glove off!!!!

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  • on July 30, 2010

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    Saw the show today and made them tonight, I used a 10in non stick and used the parm but I mixed it with organic sharp white cheddar, I grated them together. It was fantastic! Mine did not have alot of oil to drain and turning it on a plate was simple, if you are heavy handed (as I am with cheese, you prob should omit the extra salt. Im gonna make these again for a breakfast with eggs, soo easy and good!

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  • on June 15, 2010

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    muy rico me encanto ,el sabor de las papas con el queso una conbinacion perfecta.

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  • on June 02, 2010

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    Again, followed this recipe exactly. My family didn't care for the only "flavor" coming from the potatoes was olive oil and parmesan cheese. I really think this recipe would be a lot better if you used two different types of cheese and grate some onion on each layer. I do like the "concept" and will try this again, but definately not using Olive Oil and parm... just too overpowering for my taste.

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  • on May 23, 2010

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    I had to add extra cheese and salt and pepper to make it flavorful. I'll use the recipe again probably, but with modifications. And it probably would have helped if I had seen the episode where she made them, to see how much salt she used on each layer, but I wasn't skimpy. Don't get me wrong, they were good after I added the extra cheese and salt and pepper.

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  • on May 15, 2010

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    I saw this on her show last week and could not wait to try it, boy was I right!! This dish is so easy to make and with 3 kids in the household everyone is so picky but I could not keep this on the table!!!

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