Ingredients
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Main
Pommes Anna, a French celebration of simplicity made better on the Classic Joe Series III. 3 ingredients, potatoes, butter, and salt form a crispy golden crust and layers of decadent flavor and texture. Enjoy one of Chef Eric's all-time favorite side dishes!
The Classic III takes Pommes Anna to the next level—its precise temperature control and even heat distribution ensure a perfectly crisped golden crust while locking in that buttery, melt-in-your-mouth texture. This French classic has never tasted better than when cooked over live fire.
Instructions
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01
Stabilize your grill to 375F and set the grill up for indirect cooking. Place a cast iron skillet on the grill and allow it to come to temperature.
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02
Combine the peeled and sliced potatoes with the clarified butter and salt. Toss to coat evenly.
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03
Pour one tablespoon of the clarified butter in the bottom of the cast iron pan and then begin to shingle the potatoes in the bottom of the pan in a circular pattern. Remember the bottom will become the presentation side with it being flipped out in the end, so make sure the top layer is neat and tidy.
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04
After the first layer has been placed down, continue to layer the potatoes evenly over the original layer.
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05
Close the dome and allow to cook for 15 minutes.
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06
After the first 15 minutes, cover the pan with foil and cook for another 45 minutes or until entire stack is softened and probe tender.
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07
Remove the potatoes from the grill and allow to cool for 10 minutes and then flip out onto a cutting board or presentation plate. Enjoy!
