1.5 kg peeled potatoes
200 ml oil
75 g butter
salt and pepper
200 ml oil
75 g butter
salt and pepper
method
1. Trim the potatoes into 4 cm cylinder shapes, then cut into 1 mm slices. Keep enough to line the bottoms of the moulds, wash and dry them twice. Place the remainder in a basin and season with salt and pepper.
2. Heat the oil in Anna moulds on top of the stove, sufficient to grease the bottom and sides. Arrange the washed and dried slices neatly overlapping on the bottom of the mould, allowing to fry gently, then fill the moulds to the top with the seasoned slices.
3. Brush the surface with melted butter and allow the moulds to become very hot as the potatoes begin to fry, cover with the lids, then place onto a baking tray and bake at 220°C for 1 hour. While cooking, press down firmly and brush frequently with melted butter; remove the lids towards the end.
4. When cooked, remove from the oven and place on the top of the stove for a few moments, away from direct heat. Make sure that the potatoes are not stuck to the side of the mould; if so, release by running a palette knife around the sides.
5. To turn out, give the potatoes a final press down, place a lid over the top and turn it upside down. Slide onto a flat serving dish if to be served whole, or onto a board for cutting into wedges. Brush with melted butter just before serving.
Note
To prevent sticking, clean the moulds thoroughly by heating a little salt in them, then wiping out with a cloth. It is advisable not to wash the moulds after use so as to build up a patina of fat.
2. Heat the oil in Anna moulds on top of the stove, sufficient to grease the bottom and sides. Arrange the washed and dried slices neatly overlapping on the bottom of the mould, allowing to fry gently, then fill the moulds to the top with the seasoned slices.
3. Brush the surface with melted butter and allow the moulds to become very hot as the potatoes begin to fry, cover with the lids, then place onto a baking tray and bake at 220°C for 1 hour. While cooking, press down firmly and brush frequently with melted butter; remove the lids towards the end.
4. When cooked, remove from the oven and place on the top of the stove for a few moments, away from direct heat. Make sure that the potatoes are not stuck to the side of the mould; if so, release by running a palette knife around the sides.
5. To turn out, give the potatoes a final press down, place a lid over the top and turn it upside down. Slide onto a flat serving dish if to be served whole, or onto a board for cutting into wedges. Brush with melted butter just before serving.
Note
To prevent sticking, clean the moulds thoroughly by heating a little salt in them, then wiping out with a cloth. It is advisable not to wash the moulds after use so as to build up a patina of fat.
serving amount
serves 10
rate this recipe
more information
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
