Pommes Anna: Julia Child's favorite potato dish. Bravo on the flip! It was watching someone walking a tightrope without a net. About 30 years ago, after watching Julia Child make this, I bought a Pommes Anna Pan - the ultimate unitasker - but haven't tried making this dish in years. This year, with Christmas approaching, I thought I'd give it another try and looked up your video to remind of of how to do it, and, more important, what it's supposed to look like when done. Thanks.
Well done ma’am! You nailed this. I know my comment is late and my experience is nearly past me, but watching someone prepare this with your passion excites my kitchen brain once again! 😊
Love the "old lady" flannel shirt! 🙃💨. Got to try this recipe soon! I just love watching your instructional videos. With you hand gestures and side remarks I hardly ever forget how to make something! You never grow old!
Yes absolutely. You can use olive oil and butter, or just olive oil to keep it lighter without any saturated fat. The flavour won't be as sweet but still amazing!Thanks for watching
Terrific video. Thanks. Beautiful result. Great tips. Please please please take out the background music while speaking in future, it's very distracting.
Levi Mu ... that’s what I was searching for, if it was only me who found the background music distracting. I’m so glad I came across this beautiful, well spoken lady’s videos so helpful. Her cooking is on another level, Wowwww 👏 I watched 5 videos after each other. I’m so happy I discovered her channel. Well done... you have a beautiful clear voice. Thanks for sharing your great recipes ❣️😃🙌
How many times in cooking school did you drop something before you learned the flip ? :) Great videos.. I just found you and have watched four in a row...
glmoore001 I just saw your note. Thank you and so glad you are enjoying my videos. Oh there was definitely dropping - can’t quantify - but mostly crushing things mid flip was the more common event. Good luck with your flips
It's a great pan for sure. It takes some time to get it that dark. The more you season it, the darker it gets. You can help it along by rubbing it with lard throughout and placing in a low oven ( 250 D F) for about an hour, turning over half way through ( i use a baking sheet underneath to catch any of the fat that may drip out when upside down). I hope this helps.
Thanks. Regarding potatoes, I have made it with new potatoes as well as Russett -( baking ). The starchier, the potato, the crisper the surface will be. Yukon is leaning more to starchy. I hope that helps. You will love it!
Made a small galette. One potato. Butter and duck fat. Chives instead of rosemary.. Sliced my potato thin, thin, thin on my mandoline. Cooked very crispy. (Next time I will not cut the potato that thin.) The duck fat gave the potato an unctuous taste and texture. The taste was quite satisfying. Scrubbed the potato well, let it dry completely, and sliced it. Cooked it with the skin. Worked well and added some crunch. My flip did not go as well as yours. Broke my galette into three pieces. I restored it with a spoon and a spatula. Have to try it again soon.
If I pan roast a duck breast, I will render and save it myself or upscale butcher shops in my area usually carry it. But you can use butter or olive oil .
I just saw your question and yes, you can use bacon fat or plain pork fat in place of the duck fat. You can just use butter with a splash of olive oil also. Thanks for watching
There were definitely many fails and all sorts of messes on the floor before I mastered the flip. These potatoes are crazy good though. I hope you try them. You can always use a plate at first or a flat spatula to help with the flip but definitely try them.
Please, Christine no more old lady flannel shirts. lol But the potatoes were great, another tasty fun recipe. Hopefully, you have some BBQ videos coming up on the channel. Something with pork chops maybe? :) Take Care
First off everyone wears flannel shirts they are super comfortable. But so are jogging pants but that doesn't mean you should wear them while making a "professional" cooking show. I am just trying to give her advice that she needs to go back to her Christine Cushing Live look and ditch the comfy look. Laura Vitale is a nowhere near as good of a cook, yet she has millions of subscribers while Christine has 12k. If you wanna know why that is watching one of Laura's videos. Take care
It can be a bit scary but you can start with a smaller one to get some practice miles in. Or you can always just use a spatula to flip. Thanks for watching
Using a plate to flip the potatoes is a safer and easier way to turn the potatoes. After releasing the potatoes from the pan, put a plate on top of the potatoes, turn pan and plate upside down, the take the pan away. Slide the spuds back into the pan to brown the other side. I would also serve the potatoes in smaller wedges.
Lovely recipe however, using a Mandolin without a guard is irresponsible and very dangerous and flipping a frying pan when there is a quantity of boiling hot butter and duck fat is very dangerous and could result in someone having that boiling fat down their front!! Please review
Pommes Anna: Julia Child's favorite potato dish. Bravo on the flip! It was watching someone walking a tightrope without a net. About 30 years ago, after watching Julia Child make this, I bought a Pommes Anna Pan - the ultimate unitasker - but haven't tried making this dish in years. This year, with Christmas approaching, I thought I'd give it another try and looked up your video to remind of of how to do it, and, more important, what it's supposed to look like when done. Thanks.
I absolutely love this dish ! I agree with Julia and hope that you try it. Thank you
Well done ma’am! You nailed this. I know my comment is late and my experience is nearly past me, but watching someone prepare this with your passion excites my kitchen brain once again! 😊
Thank you so much ! It's such an incredibly simple combination that is amazing.
Осень красиво и вкусно!!! Я теперь и для гостей так готовлю. Чудесная идея!!!
Great flip!!
Thanks so much !
Wow that flip! youve got skills :O
Hmmmmm! Hmmmmm! This recipe is DA BOMB! It got me drooling!
This woman KNOWS how to cook.
Niccolo Aurelius Grazie !
Love the "old lady" flannel shirt! 🙃💨. Got to try this recipe soon! I just love watching your instructional videos. With you hand gestures and side remarks I hardly ever forget how to make something! You never grow old!
Ooo, I love the addition of the duck fat! That is like the ambrosia right there! Thank you for the awesome tutorial.
My pleasure ! I hope you try it... you will love it. Thank you
You are enchanting!! The level of detail and perfection, in your videos,, are inspiring!! You make it all sound so simple and nice and easy! Cheers!
Thank you so much for your kind words. I'm glad you are enjoying my videos and love of food. I hope you try this one. It is soo delicious.
@@ChristineCushing do you have an email,, or facebook,,, or would that be too personal??
Beautiful! I've never cooked with duck fat, but I'll have to try it.
Oh it's the best ! Especially with potatoes
Oh, it's amazing with potatoes for sure ;)
Yum, excellent chef! I feel some gorgonzola on the side...
Mmmmmmmmm. I’m drooling 🤤
Oh it has a heavy drool factor. We try not to make 6 of them because we will slam them all.
Nice flip! I'm pretty good but I do it over the sink. Ha! Looks delicious TY
You're a great cook! Thanks!
Many thanks. These potatoes are truly a FAV.
WoWzaaaa....Bon appetit!
Thank you it looks wonderful. What can I substitute for duck fat? I also love the fact that there's no milk involved 😋
Yes absolutely. You can use olive oil and butter, or just olive oil to keep it lighter without any saturated fat. The flavour won't be as sweet but still amazing!Thanks for watching
what kind a heater plate is that. I want one.
Duck Phat. Makes all the difference.
It is really a revelation the combo of butter and duck fat with potatoes. Thanks for watching
Terrific video. Thanks. Beautiful result. Great tips. Please please please take out the background music while speaking in future, it's very distracting.
Sorry about that. I am doing my best to keep the production value up. I'll keep that in mind.
Levi Mu ... that’s what I was searching for, if it was only me who found the background music distracting. I’m so glad I came across this beautiful, well spoken lady’s videos so helpful. Her cooking is on another level, Wowwww 👏
I watched 5 videos after each other. I’m so happy I discovered her channel. Well done... you have a beautiful clear voice.
Thanks for sharing your great recipes ❣️😃🙌
How many times in cooking school did you drop something before you learned the flip ? :) Great videos.. I just found you and have watched four in a row...
glmoore001 I just saw your note. Thank you and so glad you are enjoying my videos. Oh there was definitely dropping - can’t quantify - but mostly crushing things mid flip was the more common event. Good luck with your flips
Mmmmm
Well done on the flip xo
thank you for watching. It's definitely a fav of mine.
Allo,no,never put the butter and duck fat together with potatoes! But merci! Great tip!
How do I print this . tried clicking on links but to no avail
This does not let you print it. You just can keep your device open to see the recipe as you are preparing it . Thank you
I have that pan. How did you season it so well? I want mine to be jet black too
It's a great pan for sure. It takes some time to get it that dark. The more you season it, the darker it gets. You can help it along by rubbing it with lard throughout and placing in a low oven ( 250 D F) for about an hour, turning over half way through ( i use a baking sheet underneath to catch any of the fat that may drip out when upside down). I hope this helps.
Good flip.
I have butter and duck fat! Wanna make a galette!
Gotta be Yukon Gold potatoes?
Thanks. Regarding potatoes, I have made it with new potatoes as well as Russett -( baking ). The starchier, the potato, the crisper the surface will be. Yukon is leaning more to starchy. I hope that helps. You will love it!
Thanks for your prompt reply. Much appreciated.
I think I will try scrubbing the potatoes and leaving the skin on. Will let you know how that works.
Made a small galette. One potato. Butter and duck fat. Chives instead of rosemary.. Sliced my potato thin, thin, thin on my mandoline. Cooked very crispy. (Next time I will not cut the potato that thin.) The duck fat gave the potato an unctuous taste and texture. The taste was quite satisfying.
Scrubbed the potato well, let it dry completely, and sliced it. Cooked it with the skin. Worked well and added some crunch.
My flip did not go as well as yours. Broke my galette into three pieces. I restored it with a spoon and a spatula.
Have to try it again soon.
Fantastic!
For everyone watching this, use the guard on the mandolin. You'll thank me later...
Guga would like to thank you. :-)
Where do you get the duck fat?
If I pan roast a duck breast, I will render and save it myself or upscale butcher shops in my area usually carry it. But you can use butter or olive oil .
But one thing u guys never gif what caing of potato use-whites or rose potatoe
could i use bacon fat in place of duck fat?
I just saw your question and yes, you can use bacon fat or plain pork fat in place of the duck fat. You can just use butter with a splash of olive oil also. Thanks for watching
How long did it take you to master “the flip”😘. I would have duck fat and butter in my face and up my arm!
There were definitely many fails and all sorts of messes on the floor before I mastered the flip. These potatoes are crazy good though. I hope you try them. You can always use a plate at first or a flat spatula to help with the flip but definitely try them.
HaHa! I am an amateur cook and baker. Love to learn from experts like you. You make learning so fun!
Anybody ever tell you that you look like Tina Fey?
William Billini yes definitely. It’s the number 1 comment I get. Must be the Greek genes. Thanks for watching
you are insane!!
I was out in the park chasing ducks all day but I still couldn't catch one.
You have to go after the "fat ones" :-P
No words just WOW now if I can just make it without the ducks fat
Thank you. Yes, you can totally make it without the duck fat. In fact, sometimes I mix olive oil and butter for a lighter taste.
Please, Christine no more old lady flannel shirts. lol But the potatoes were great, another tasty fun recipe. Hopefully, you have some BBQ videos coming up on the channel. Something with pork chops maybe? :) Take Care
Old ladies do not wear checked flannel shirts but young people do. Apparently they are currently fashionable.
First off everyone wears flannel shirts they are super comfortable. But so are jogging pants but that doesn't mean you should wear them while making a "professional" cooking show.
I am just trying to give her advice that she needs to go back to her Christine Cushing Live look and ditch the comfy look. Laura Vitale is a nowhere near as good of a cook, yet she has millions of subscribers while Christine has 12k. If you wanna know why that is watching one of Laura's videos. Take care
Looks great, but I'm you need 3 layers
You can easily add more layers.. It is phenomenal. Thanks for watching
How am I going to get duck fat🤪
Doing the flip would scare me. Make sure the hot fat doesn't splash up everywhere .
It can be a bit scary but you can start with a smaller one to get some practice miles in. Or you can always just use a spatula to flip. Thanks for watching
Going to try it
You could use a plate over the pan, flip onto plate, then slide off plate onto pan if you're a home cook.
Using a plate to flip the potatoes is a safer and easier way to turn the potatoes. After releasing the potatoes from the pan, put a plate on top of the potatoes, turn pan and plate upside down, the take the pan away. Slide the spuds back into the pan to brown the other side. I would also serve the potatoes in smaller wedges.
A little bit better......french style🤣🤣
Lovely recipe however, using a Mandolin without a guard is irresponsible and very dangerous and flipping a frying pan when there is a quantity of boiling hot butter and duck fat is very dangerous and could result in someone having that boiling fat down their front!! Please review