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    Home » Side Dishes & Snacks

    Vegan Pommes Anna Rosette With Rose Harissa.

    Published: Dec 21, 2022 by Chef Tripti · This post may contain affiliate links

    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.

    A shallow dish containing pommes anna made with yellow and red potatoes.

    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.
    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top tip
    • 📖 Recipe
    • Food Safety

    Ingredients

    Ingredients laid out for pomme anna: potato, rose Harissa, vegan block butter, salt and parsley.
    • Potatoes: Yukon Gold and Heidi Red varieties.
    • Vegan block butter.
    • Rose harissa.
    • Sea salt.
    • Parsley.

    See the recipe card for quantities.

    Instructions

    Wash and pat dry your potatoes.

    Slicing potatoes using a mandolin slicer.

    Thinly slice the potatoes using a mandolin slicer. The slices should be 2mm to 3mm thick.

    A glass bowl containing melted vegan butter and rose harissa.

    Melt the butter and then add the rose harissa and the salt.

    A glass bowl containing thin slices of Yukon gold and Heidi red potatoes coating with melted butter and rose harissa.

    Add the potatoes and mix well, thoroughly coating the potato slices.

    Thin slices of yukon gold and heidi red potatoes coated in butter arranged as a rosette in a glass dish. Half finished.

    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.

    A glass bowl containing thin slices of yukon gold and heidi red potatoes soaked in melted butter, arranged in a rosette pattern.

    The layers should not be tightly packed as we don't want to lose the crispiness.

    Pomme anna cooked in a shallow dish, garnished with parsley.

    Bake in the oven for 1 hour until the potatoes are golden and crispy on the top and cooked through inside.

    A small plate containing a slice of pommes anna showing the layers of red and yellow coloured potato.

    Serve hot.

    Substitutions

    If you are not vegan, you can use dairy butter.

    Variations

    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.

    Equipment

    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!

    Storage

    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.

    Top tip

    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.

    📖 Recipe

    A shallow dish containing pommes anna garnished with parsley.

    Pomme Anna With Rose Harissa.

    Chef Tripti
    A vegan version of a classic french dish.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 40 mins
    Cook Time 1 hr
    Total Time 1 hr 40 mins
    Course Side Dish
    Cuisine French
    Servings 6 portions
    Calories 445 kcal

    Equipment

    • 1 Mandolin Slicer
    • Digital scales

    Ingredients
     
     

    • 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

    Instructions
     

    • 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.

    Nutrition

    Calories: 445kcal (22%)Carbohydrates: 57g (19%)Protein: 7g (14%)Fat: 22g (34%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 1070mg (47%)Potassium: 1462mg (42%)Fiber: 7g (29%)Sugar: 4g (4%)Vitamin A: 1303IU (26%)Vitamin C: 53mg (64%)Calcium: 39mg (4%)Iron: 3mg (17%)

    NOTES

    The nutritional information is for guidelines only, generated by the Spoonacular API.
    The nutritional values are for an average-sized potion of the Pommes anna as a side dish.
    Keyword christmas dinner, Potatoes, side dish, Thanksgiving sides, vegan
    Tried this recipe?Please leave a review & rating
    Mention @kitchenandotherstories or tag #kitchenandotherstories!

    Food Safety

    In a professional kitchen, food hygiene and safety are a top priority, and from the beginning of 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.

    Spread The Love. Thank You So Much!

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    Blog author behind lavender plant
    Chef Tripti

    Hi! Tripti here. I am a Michelin trained chef with over 20 years experience in the industry. My mission is to have you cooking fresh, nutritious food with simple recipes that deliver on creativity and taste. Food with heart and soul.

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