Pronunciation: [pom ANNA]
Translated as "Anna potatoes," this classic French dish is a simple preparation of thinly sliced potatoes baked in a shallow dish or pie plate. Layers of potatoes are buttered and sprinkled with salt and pepper. The dish is then tightly covered with foil and the top weighted. After baking, the dish is inverted onto a serving plate and the potatoes turned out. The resulting potato "pie" is brown and crisp on the outside and soft and buttery on the inside. It's cut into wedges to serve.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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