Pommes Anna

This is one of my favourite ways of cooking potatoes. It was invented at the Café Anglais in Paris. The cooking method enhances the potato flavour so the result will be as good as the quality of the ingredients. The cookery writer Marcel Boulestin suggested that the best utensil for cooking Pommes Anna is a wide copper pan with a well-fitting lid. Lacking this, I use a wide, shallow ovenproof dish.