I write this post in the run-up to Christmas to give you an alternative to roast potatoes on the Christmas table. I want this dish to be an eye-catcher, and I hope you agree that it is! It's a simple dish to make, but combining the different types of potato and the rosette presentation gives it a wow factor. The rose harissa gives a satisfying, slightly spicy kick. Of course, this dish is suitable for any occasion, not just Christmas. These roasted potatoes are unlike any other you would've tasted, and you will have a hard time believing they are vegan.
Pommes anna, or potatoes anna, is a classic french dish. It's a simple creation - slices of potato cooked in lots of melted butter. I use vegan block butter and flavour with the rose harissa for my vegan version. My vegan version of Pommes anna differs from the classic french dish in that I do not make it into a cake and flip it to cook both sides until golden and crisp.
I use two types of potato, Yukon gold and Heidi red.
- Yukon Gold: This is a commonly used potato with slightly yellow flesh. I use this variety because its starch content holds up well when cooked and absorbs wet ingredients well.
- Heidi Red: This potato has distinctive red skin and flesh. I used this potato for its colour!
If you are preparing your Christmas table, I have plenty of recipes for you to consider.
- Try my vegan wellington or my spinach and feta strudel for a vegan alternative to traditional meat.
- I have my miso maple roast parsnips and smashed Brussels sprouts for your vegetable sides.
- Look at my vegan chocolate, orange mousse, and vegan Christmas cake for dessert.
- Potatoes: Yukon Gold and Heidi Red varieties.
- Vegan block butter.
- Rose harissa.
- Sea salt.
See the recipe card for quantities.
Wash and pat dry your potatoes.
Thinly slice the potatoes using a mandolin slicer. The slices should be 2mm to 3mm thick.
Melt the butter and then add the rose harissa and the salt.
Add the potatoes and mix well, thoroughly coating the potato slices.
In an ovenproof dish of about 8 inches radius, arrange the potatoes upright, overlapping and at an even height, starting with the white potato and then the red. Alternate the colours as you move to the centre.
The layers should not be tightly packed as we don't want to lose the crispiness.
Bake in the oven for 1 hour until the potatoes are golden and crispy on the top and cooked through inside.
If you are not vegan, you can use dairy butter.
Other varieties of potato I suggest you can use are Russet or Charlotte.
Instead of Harissa, flavour the potatoes with your choice of herbs, spices or sauces.
I strongly recommend using a mandolin slicer to slice the potatoes into thin, even slices quickly. It will make your slicing life much easier; however, take care of your fingers when slicing!
You can refrigerate the potatoes in the same ovenproof dish covered. Reheat in the oven covered with foil or microwave for two minutes. There will be no loss of flavour, but it may lose its crispiness.
When using a mandoline to slice the potatoes, put a wet cloth under the end of the mandoline over a chopping board to secure it and stop it from moving when slicing.
Pomme Anna With Rose Harissa.
- 1 Mandolin Slicer
- Digital scales
- 1.3 kg Yukon gold/Charlotte or Russet potatoes
- 700 g Heidi red potatoes
- 200 g Vegan butter melted
- 1 tablespoon Rose harissa
- 2 tsp Sea salt
- Wash and peel the potatoes. Slice thinly (about 2mm to 3mm) using a mandolin slicer.
- Melt the butter, then add the rose harissa and salt.
- Add the potatoes to the melted butter and mix well.
- Pre-heat oven to 200ºC (fan assisted)
- In an oven-proof dish of about 8 inches radius, arrange the potatoes upright, overlapping and at an even height. Starting with the white potato and then the red, alternate the colours as you move to the centre. The layers should not be tightly packed as we don't want to lose the crispiness.
- Bake in the oven for 1 hour until the potatoes are golden and crispy on the top and cooked through inside.
- Serve hot.
In a professional kitchen, food hygiene and safety are top priorities, and from the beginning of my training, I practised good habits and routines. Of course, practising good food hygiene and safety at home is also essential. Here are some fundamental practices to adopt in the kitchen.
- Wash your hands regularly while preparing, handling and cooking food.
- Wipe down countertops and high-contact points regularly.
- If you cook meat and fish, do not use the same utensils on cooked food that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
- Thoroughly cook food to a minimum temperature of 165 °F (74 °C).
- Don't leave food at room temperature for extended periods (more than 2 hours).
- Store food correctly.
For more details regarding food hygiene and safety in the home, visit the UK Government's Food Standards Agency webpage.
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