Pomme Fondant, Pomme Puree, Pomme Anna

Method

Pomme Puree

1. Preheat your oven to 200°C.
2. Begin by lining a baking tray generously with the rock salt and placing the potatoes on it. Bake for 50 minutes to 1 hour, until the skin is crisp and the inside is soft throughout.
3. Next, remove the potato pulp and pass it through a ricer.
4. Warm the milk and add to the potato then stir in.
5. Emulsify in the cold butter, bit by bit, until you had a smooth puree.
6. Season with salt.

Pomme Fondant

1. Preheat the oven to 190C.
2. Peel your potatoes and use a paring knife to cut the potatoes into cylinder shapes.
3. Place a non-stick frying pan over a medium heat and add a little oil. Fry the potatoes on each side for a few minutes until golden then add the butter, stock, garlic and thyme.
4. Place the pan into the oven for 20 minutes until the potatoes are tender, basting occasionally.
5. When the potatoes are cooked, remove from the oven and place over a medium heat. Use a spoon to glaze the potatoes with the cooking liquor until they are nicely glazed.
6. Serve on a plate with a little of the cooking liquor spooned over the top.

Pomme Anna

1. Preheat your oven to 190c C
2. Peel your potatoes and thinly slice on a mandoline.
3. Brush a 20cm cast iron pan with melted butter and begin to layer the potatoes into the dish, brushing each layer with butter and sprinkling with thyme leaves and salt to season.
4. Build the layers in this way until nearly at the top.
5. For the final layer, to add a sharp finish, use a cookie cutter to cut circles out of a few of your potato slices. Build these in concentric circles, overlapping them on top of the dish and finish with a final coating of butter and a sprinkle of salt.
6. Cook in the preheated oven for 45 minutes , basting occasionally until the potatoes are tender and the top is golden brown and crispy.