Ultimate Crispy Layered Potato | Pommes Anna with Homemade Chorizo Mayo

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast is lower in calories and adds a cheesy flavor.

Peel the potatoes.

Wash the peeled potatoes.

Using a fork, slice the potatoes into very thin ribbons, almost see-through.

Place the sliced potatoes back in a bowl.

Melt a block of butter very slowly over low heat, avoiding bubbling or boiling.

Once melted, separate the clear part of the butter from the milk solids using a cloth or kitchen paper to filter it.

Mix the clarified butter with the sliced potatoes, ensuring even coating.

Add a generous pinch of salt to the potato mixture and massage it in thoroughly.

Prepare a tray with parchment baking paper.

Spread the potato mixture evenly in the tray, pressing down as you layer.

Cover the potatoes with baking paper and then with foil for protection.

Bake in the oven at 160°C for about 40 minutes.

Dice the chorizo, removing the skin.

Slice the chorizo into pieces, ensuring the flat side is on the chopping board for safety.

In a hot pan, cook the chorizo until crispy, allowing the fat to render out.

Use a spoon to separate the crispy chorizo from the oil in the pan.

In a hand blender cup, crack in 2 eggs and add a splash of white wine vinegar and a teaspoon of mustard.

Pour in about 150 ml of the chorizo oil and a pinch of salt.

Blend until smooth, creating a chorizo mayo.

Check the potatoes after 40 minutes; they should be soft but not browned.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens