Springe to the recipe
Impress your guests with this elegant and decadent French dish.
I always thought that a song named after you was a top romance or at least the top description. But this recipe makes me think that I could be wrong. A dish named after them are actually the highest form of admiration. This is the case with the fries Anna, which dates into Paris during the reign of Napoleon III in the 19th century. According to French Kurtisan Anne Deslion, the french fries are said to have been named for her beauty and elegance. She often visited and talked to dignitaries in the renowned Café Anglais, where the court was designed in honor of chief chef Adolphe Dugléré in honor. Romance? I’m not sure. Iconic? I have to say that this dish is still celebrated for its own beauty and elegance today.
The ingredients in this version of the recipe are simple: butter, potatoes, salt, pepper, thyme, parmesan cheese and fresh parsley. What distinguishes the French fries from all the other potato dishes out there? The answer is the technology. Oh, and a lot of butter.
To make the french fries Anna, you will lay thin pieces of potato in a pan and then transmit each layer with butter, parmesan and spices. The dish will take on an almost cake -like structure as soon as it is baked, and the edges of the potatoes are golden brown. In fact, they will serve it like a cake. When it is out of the oven and has cooled, you will be surrounded the pan onto a serving plate so that the potatoes that are cooked on the floor will actually become the top of you and your guests when you serve the dish. Then you will be ready to enjoy a piece full of impressive, melting mouth aromas.
Is the Frenchman Anna healthy?
The fries Anna is rich in butter. From this fact alone, you can probably see that this is not the healthiest recipe. While butter is fat, potatoes are a starchy vegetables and high carbohydrates. Nevertheless, carbohydrates are part of a balanced diet, and potatoes are also a good source for vitamin C. Overall, I would encourage everyone with dietary concerns, carefully into account them in this recipe, but also feel comfortable to enjoy delicious dishes such as fries Anna in moderation.
How to get perfect potatoes for the fries Anna
Use five large Russet potatoes for this recipe. Russet potatoes are usually stronger than other types of potatoes, which is the key to this recipe: The strength helps her french fries Anna to keep their independent, cake -like shape as soon as they have removed it from the pan.
After you have peeled your potatoes and started cutting your potato rounds, try to ensure that your thickness is as even as possible, about 1/8 inches. If you have a mandolin, you can use it for this recipe. The more even the potatoes are, the more even the entire dish cooks. After all of your potatoes are cut, you can put the rounds in a bowl of cold water for up to five minutes, which prevents oxidation and discoloration. Simply make sure that you spit it out dry with a paper towel or a tea towel and layer them in your pan.
FAQs & tips
If you have remnants of this court, you can keep them in the fridge in an airtight container for up to 3 days. If you are ready to warm up, you can do this in the microwave or in the oven at 350 degrees Fahrenheit for 10 to 20 minutes, depending on the size of your remains.
You can bring the french fries to Anna up to 1 day before serving. Simply follow the instructions of this recipe and bake it completely and then let it cool. Cover it with aluminum film and put it in the fridge without taking it out of the pan. If you are ready to serve it, heat the pan in the oven in the oven for 20 minutes at 350 degrees Fahrenheit and then leave it on a serving sign.
Although this recipe for unsalted butter requires butter, you can use it for the french fries if you prefer to keep salted butter in your kitchen. However, remember when you salt your dish to the taste so as not to overslect it.
Operate suggestions
The French fries are definitely a decadent, rich recipe. It also looks chic and impressive. So why don’t you support yourself in that? These chicken breast filled with goat cheese with balsamic bleuer-Salsa or this pork-sosso-to-to-do-to-to-doesco would be wonderful, also impressive pairings.
If you are looking for starter ideas, I think that these mushrooms filled with crabs or this tapenade with crostini are perfect for channeling even more elegance.
Preparation: 20 Minute
Cook: 45 Minute
In total: 1 Hour 5 Minute
Ingredients
- 4 tablespoon unsalted butter melted
- 5 Big Russet potatoes Schälend and thin cut, about 1/8-inch thickness
- Kosher salt taste good
- Freshly ground black pepper taste good
- Dried thyme taste good
- 1/2 cup grated parmesan cheese
- Fresh parsley chopped (for garnish)
Instructions
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Heat your oven to 425 ° F. Lightly an 8 or 10-inch oven-safe pan.
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Place the potato slices in overlapping concentric circles from the center to the outside. Compile 3 layers. Clean each layer with melted butter and then season with kosher salt, freshly ground black pepper, dried thyme and a flater Parmesan before adding the next layer.
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Cover the pan with aluminum film and bake for 25 minutes. Then take out the film and bake it for another 20 minutes or until the potatoes are tender and the edges become golden brown. To add additional crispness, you can fry for 5 minutes as an option.
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Leave the potato cake carefully with a spatula. Next, place a portion plate on top and quickly turn the pan to turn the cake around. Let it sit for a few minutes before cut it into wedges.
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Cut the cake into wedges and serve it warm, garnished with parsley.
Nutritional information:
Calories: 242Kcal (12%) Carbohydrates: 33G (11%) Protein: 6G (12%) Fat: 10G (15%) Saturated fat: 6G (38%) Polyunes unsaturated fat: 0.5G Monoons unsaturated fat: 2G Transfett: 0.3G Cholesterol: 27mg (9%) Sodium: 156mg (7%) Potassium: 758mg (22%) Fiber: 2G (8%) Sugar: 1G (1%) Vitamin A: 307IU (6%) Vitamin C: 10mg (12%) Calcium: 99mg (10%) Iron: 2mg (11%)
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