Active Time

　　25 min

　　Total Time

　　1 1/4 hr

　　Pommes Anna

　　Chef Louis Gadby made this dish his own with goose fat and a sprinkling of persillade (chopped parsley and garlic). If you can't find goose or duck fat, use an equal amount of butter instead.

　　

Ingredients

Makes 8 side-dish servings

　　5 tablespoons goose or duck fat*

　　1/2 stick (1/4 cup) unsalted butter

　　1 1/2 teaspoons salt

　　1/4 teaspoon black pepper

　　3 lb boiling potatoes (4 to 5 large)

　　1 tablespoon finely chopped fresh flat-leaf parsley

　　1 teaspoon minced garlic

　　

Special Equipment

a well-seasoned 10-inch cast-iron skillet; a Japanese Benriner** or other adjustable-blade slicer; a 9 1/2-inch round of parchment paper

　　

Step 1

Put oven rack in middle position and preheat oven to 400°F.

　　

Step 2

Melt fat and butter in cast-iron skillet over low heat. Remove from heat and pour into a large bowl. Do not wipe skillet.

　　

Step 3

Mix salt and pepper in a small bowl. Peel potatoes and, working over bowl of fat, cut crosswise into 1/16-inch-thick slices, letting them fall into fat, then toss to coat. Arrange one third of potatoes in 1 layer in skillet in overlapping concentric circles. Sprinkle with one third of salt mixture, then make 2 more layers of potatoes in same manner, seasoning each layer with one third of salt mixture. If there is any fat remaining in bowl, scrape onto potatoes.

　　

Step 4

Cook potatoes over moderate heat 15 minutes. Press down on potatoes with a wide metal spatula, then cover surface with parchment paper and cover skillet with foil.

　　

Step 5

Bake until outside edge is golden brown and potatoes in center are tender when pierced with a fork, about 25 minutes. Let stand, covered, at room temperature 5 minutes, then carefully loosen edge with a heatproof flexible spatula. Invert a plate with a rim over skillet. Using pot holders and holding plate and skillet together firmly, invert skillet. Remove skillet and sprinkle potato cake with parsley and garlic.

　　

Step 6

*Available at some specialty foods shops and D'Artagnan (800-327-8246).

　　**Available at Asian markets, some cookware shops, and Uwajimaya (800-889-1928).