I just subscribed to your TH-cam channel as I just found you two days ago. I have watched so many of your videos the past 2 days. I am so impressed that you actually grew these potatoes in your garden. I really enjoyed your flower Arrangements, your garden, and the tour of your beautiful home. Thank you ever so much
Kevin, I am a new subscriber and have binge- watched your clips. You are so calming for me--a very hyper person. You help me settle somewhat!! I LOVE your cooking and food information not to mention the home tours and trips to market. All of this from a truely Southern gal from NCar. Keep 'em coming, PLEASE!!!
I was looking for something fun and different to serve for Family Christmas Dinner and stumbled across Pommes Anna. Over the years, I have made everything from traditional Mashed, Smashed, Funeral, Au gratin, and Scalloped potatoes to TaterTot Casserole. The one year that i opted for a pasta dish replacement was met with jeers and disappointment. So, with the thought of the holiday season approaching, I was giving every potato that I see the "side eye." I admit that I was a bit intimidated on the nuts and bolts of layering this dish. I am excited to to try this. Thank you for making this instructional video in plain, simplistic steps. It not only encourages confidence but sparks a new found excitement to a traditional menu item!
Oh! Nostalgic! My parents had never traveled abroad together until , probably, the late 1950s. They had been prevented (1) because my father had been literally round the world in the British Royal Navy and was rather of the opinion that he'd been there and done that and had the actual T-Shirt. (2) WE2 and post war currency restrictions ruled it out. On this trip to the continent they based themselves at the Swiss end of glorious Lake Lugano in the Hotel Primerose and it was there that my mother was introduced to pommes Anna. On her return home she was thrilled to find a recipe in one of her absolute favourite cookery books, Elizabeth David's French Country Cooking. Eliz: David was to British housewives an equivalent of Julia Child and almost single-handedly Transformed British cooking post war. I have to admit that I hardly ever cook it as for one who has a tendency to adiposity, it's one to avoid. Thank you for showing this delicious recipe which is up there with pommes dauphinois yumminess.
A truly fantastic side dish for any poultry of roasted meat. Great tutorial-- great detail! No need to go as quick as you can! Take all the time you want-- It's all about the love!
This was one of my mom’s favorite dishes of course she was a big fan of Julia Child and growing up her eyes were just glaze over when she thought a potato Anna! So seeing you make this brought back such happy memories thank you so much for sharing you did a great job big huge gigantic love from Colorado xoxoxo
Kevin don't apologize for your video skills! What matters is your content! And your content is excellent!!! I appreciate your teaching skill as well! Thank you! God bless you!
Can’t wait to try this beautiful potato dish! 🥔 It looks AMAZING! Would love to see your take on Funeral Potatoes or Potato Casserole .🥘 There are so many different versions. Would love to see how you make them. Keep up the great work! My husband and I have been bingeing your videos all day today on this cool rainy Seattle Sunday. 😊
Wow, I'd love a piece of baked or seared salmon topped with hollandaise sauce right along side of those lovely potatoes. This is really a good one, Kevin. Thanks for sharing 👍🏼
....yummie... could watch all day your delicious recepies.. .must be off...teaching ballett-saturday-class.....looking foward to your next episode . will try this recepie this weekend..
Making them now and following along.....looking and smelling soooooo good. ....serving them with a roasted chicken with rosemary and garlic butter. Veggies are broccoli! Thank you! Ok I am done.! A HIT!
You said in this video you are not the greatest at doing videos, but that is what i really appreciate, you forget things, like a ingredient or preheat oven, but that to me makes it more real..it's things we would and do. Cheers !
This looks so wonderfully comforting; and I bet the ham steak and asparagus will be delicious with it. Thank you for sharing a delectable dish from the fruits (vegs, in this case) of your labor. Enjoy your wonderful meal. Cheers! ☺💖🙏
technically solid recipe. I've tried a lot of pommes Anna and terrine recipes from all kinds of experts but this seems like a very solid guide that corrects whatever has gone wrong with the other ones. Will definitely give it a go
I'm trying to figure out how to make a Sweet Potato Pommes Anna Praline. Butter, brown sugar, and pecans. Q: how do you keep the pecans from scorching? Do you put them in just the middle so they do not come in contact with the bottom or burn on top? I have no idea if it'd even turn out right, so I hope you can develop a recipe and a video for me to follow!! Thanks a bunch!🥰😁
Thank you for the cake pan hints, I have never been too successful with this dish because it didn’t crisp and it was too greasy and messy when unplated, although always delicious anyway! Now I can make it prettier and most importantly, crispy.
Hi Kevin…this old vid popped up on my feed today…Looks scrumptious! And what a great idea to serve this dish with asparagus spears as you suggested…I will definitely try this!
You’re awesome!!! ❤️❤️❤️ having made pomme Anna lots of times myself…. When you said “say three hail Mary’s” I busted out laughing and screamed “ONLY THREE?!?!?!”
You can use your apple peeler to peel those potatoes....just move the "corer" to the side...it works pretty well. I don't eat potatoes since they have so much starch and carbs, but I DO use small Rutabagas in their place...This dish looks amazing!!!
This recipe looked very easy and tasty. I have an Air Fryer, which is quicker than conventional ovens. No need to beg me to make this! I will let you know how I get on. Sometimes, I add other things. Thanks Buddy 😊
This is a lovely dish and your version looks great. I'm wondering, though, whether you've achieved maximum buttery taste--one point of the dish--by coating the slices in melted butter rather than adding a substantial amount of it--clarified, so nothing burns--to the skillet before cooking. That's what I do, and the full butter bath not only gives flavor to the dish, but produces a remarkable interior texture. May I suggest you try making the potatoes this way?
If using tough vegetables like parsnips and sweet potatoes a mandolin would really help. The 12 inch pan I used was large so did not flip it onto a plate. It was still delicious.
I think it's better to use ghee on the pan , and you could toss the potatoes with regular butter still, i assume. I'd add cheese too , but i guess that's personal preference. Maybe gouda if not parmesano reggiano
Just gorgeous. What temp did you bake the potatoes at? I love every part of this but I may cut the potatoes with a knife rather than a deadly mandolin that almost cut off the tip of my finger. Never again. Like the fairy tale spinning wheel, all mandolins are banned from my castle.
This looks delicious as do all your dishes. I also do not like to be pedantic!!!!!! however pommes are apples and pomme de terre are potatoes! I know you have a French connection somewhere in your history so I know you must know what I'm saying ! ☺
![[กูเพิ่งซื้อมึงปิดหนี] 20 นาที ผมรีวิวเกมที่แย่ที่สุดในโลก CONCORD](http://i.ytimg.com/vi/XhC-3q3Ii7I/mqdefault.jpg)
When I need something relaxing to watch to help me unwind, I choose one of your videos.
You are so natural in front of the camera … it’s a pleasure to watch you ❤
Oh my gosh you’re like if Mr. Rodgers and Bob Ross had a foodie son. I could watch your videos all day! 🖤
Love that!
Haha! I was going to comment something similar.
Sometimes his voice reminds me of Mr. McFeeley on Mr Rogers 😂❤
I love that sweater -- forest green and the knit is wonderful. I like the potatoes too.
I love the way, you make everything look good, including yourself!!!!!
I just subscribed to your TH-cam channel as I just found you two days ago. I have watched so many of your videos the past 2 days. I am so impressed that you actually grew these potatoes in your garden. I really enjoyed your flower Arrangements, your garden, and the tour of your beautiful home. Thank you ever so much
Kevin, I am a new subscriber and have binge- watched your clips. You are so calming for me--a very hyper person. You help me settle somewhat!! I LOVE your cooking and food information not to mention the home tours and trips to market. All of this from a truely Southern gal from NCar. Keep 'em coming, PLEASE!!!
You are a wonderful person and an awesome cook, I love watching your videos, ther longer the better 💜
I was looking for something fun and different to serve for Family Christmas Dinner and stumbled across Pommes Anna. Over the years, I have made everything from traditional Mashed, Smashed, Funeral, Au gratin, and Scalloped potatoes to TaterTot Casserole. The one year that i opted for a pasta dish replacement was met with jeers and disappointment. So, with the thought of the holiday season approaching, I was giving every potato that I see the "side eye." I admit that I was a bit intimidated on the nuts and bolts of layering this dish. I am excited to to try this. Thank you for making this instructional video in plain, simplistic steps. It not only encourages confidence but sparks a new found excitement to a traditional menu item!
I like the tip about layering in a different direction each time!! It probably helps to keep it from falling apart when you serve. 😁❤️
Oh! Nostalgic! My parents had never traveled abroad together until , probably, the late 1950s. They had been prevented (1) because my father had been literally round the world in the British Royal Navy and was rather of the opinion that he'd been there and done that and had the actual T-Shirt. (2) WE2 and post war currency restrictions ruled it out. On this trip to the continent they based themselves at the Swiss end of glorious Lake Lugano in the Hotel Primerose and it was there that my mother was introduced to pommes Anna. On her return home she was thrilled to find a recipe in one of her absolute favourite cookery books, Elizabeth David's French Country Cooking.
Eliz: David was to British housewives an equivalent of Julia Child and almost single-handedly
Transformed British cooking post war. I have to admit that I hardly ever cook it as for one who has a tendency to adiposity, it's one to avoid. Thank you for showing this
delicious recipe which is up there with pommes dauphinois yumminess.
A truly fantastic side dish for any poultry of roasted meat. Great tutorial-- great detail! No need to go as quick as you can! Take all the time you want-- It's all about the love!
This was one of my mom’s favorite dishes of course she was a big fan of Julia Child and growing up her eyes were just glaze over when she thought a potato Anna! So seeing you make this brought back such happy memories thank you so much for sharing you did a great job big huge gigantic love from Colorado xoxoxo
Kevin don't apologize for your video skills! What matters is your content! And your content is excellent!!! I appreciate your teaching skill as well! Thank you! God bless you!
If Mr. Rogers had a cooking show! So soothing. Making this tonight for some friends. Thank you!
Can’t wait to try this beautiful potato dish! 🥔 It looks AMAZING! Would love to see your take on Funeral Potatoes or Potato Casserole .🥘 There are so many different versions. Would love to see how you make them. Keep up the great work! My husband and I have been bingeing your videos all day today on this cool rainy Seattle Sunday. 😊
The Potatoes Anna (Pommes Anna) is FAB. Great to know that you and your husband are binge-watching the vids!
Wow, I'd love a piece of baked or seared salmon topped with hollandaise sauce right along side of those lovely potatoes. This is really a good one, Kevin. Thanks for sharing 👍🏼
....yummie... could watch all day your delicious recepies.. .must be off...teaching ballett-saturday-class.....looking foward to your next episode . will try this recepie this weekend..
Making them now and following along.....looking and smelling soooooo good.
....serving them with a roasted chicken with rosemary and garlic butter.
Veggies are broccoli! Thank you!
Ok I am done.! A HIT!
I'm so glad the Pommes Anna worked out for you!
You said in this video you are not the greatest at doing videos, but that is what i really appreciate, you forget things, like a ingredient or preheat oven, but that to me makes it more real..it's things we would and do. Cheers !
You’re a great cook. I watched this years ago. Saw it again and was glad because now I’m going to make it for Mother’s Day!
I made pommes Anna for dinner. OMG was it delicious!!! Thank you so much, Kevin! ❤ 11/08/22
Glad you enjoyed it, Holly!!!
This looks so wonderfully comforting; and I bet the ham steak and asparagus will be delicious with it. Thank you for sharing a delectable dish from the fruits (vegs, in this case) of your labor. Enjoy your wonderful meal. Cheers! ☺💖🙏
You may not be the best videographer but your smile is the best on the planet!! Love you!!
This is a fantastic recipe. It’s my go to for fancy guests and I’m making it for Christmas Eve dinner!
I'm so glad!!!
technically solid recipe. I've tried a lot of pommes Anna and terrine recipes from all kinds of experts but this seems like a very solid guide that corrects whatever has gone wrong with the other ones. Will definitely give it a go
That is fabulous, you outdid yourself. Wish I was there.
This is a fabulous looking dish. Your instructions were crystal clear. Looks delicious!!!! Definitely will try this weekend.
Hi this recipe looking great and very delicious Masha Allah 👍🏻👍🏻 . From Pakistan
What temperature do I bake the potatoes at? Great presentation, you're a good teacher!
I'm trying to figure out how to make a Sweet Potato Pommes Anna Praline. Butter, brown sugar, and pecans. Q: how do you keep the pecans from scorching? Do you put them in just the middle so they do not come in contact with the bottom or burn on top? I have no idea if it'd even turn out right, so I hope you can develop a recipe and a video for me to follow!! Thanks a bunch!🥰😁
Amazing presentation as always! The final comment about being friends with the dish's namesake made the video even better. LOL
As a vegetarian who loves potatoes, I suspect I’m not going to be able to control myself with just one serving. Thanks Kevin. ❤️Jodie 🇦🇺
Your videos and knowledge is SO enjoyable, Kevin!!! I LOVE following along 😍❤❤
You are the best cook and teacher.
Thank you for the cake pan hints, I have never been too successful with this dish because it didn’t crisp and it was too greasy and messy when unplated, although always delicious anyway! Now I can make it prettier and most importantly, crispy.
I enjoy your videos. They always make me chuckle. This looks fabulous.
yummm! how appropriate that Mr. Potato head was there to witness the making;) lovely to watch. thank-you.
I've watched two of your videos tonight...I really enjoyed them both. I'll def try this one! (and the tomato pie, too)
Two yummy dishes.
I love your recipes, how could I not subscribe!
love your style and humor
looks very good and easy....thank you
I had that a friends house, Sunday lunch she put layers of onions in it, I love onions so I made it too, yummy a meal by it’s self.🇬🇧
Hello here with you again😁....love this as potatoes and all veggies my staples 🤤👌🇿🇦
Walla! The Hail Mary's worked! I'm going to try this tomorrow. Thank you! Great job!!
Looks delicious. I will definitely try it. Thanks.
Hi Kevin…this old vid popped up on my feed today…Looks scrumptious! And what a great idea to serve this dish with asparagus spears as you suggested…I will definitely try this!
You’re awesome!!! ❤️❤️❤️ having made pomme Anna lots of times myself…. When you said “say three hail Mary’s” I busted out laughing and screamed “ONLY THREE?!?!?!”
Hello Kevin,Thank you for sharing this recipe. Looks so good. Love that crunch. God Bless.
Great demo. For us in Europe, 450 Fahrenheit is 232 Celsius.
Thanks, Kevin!
Great job thank you.
You can use your apple peeler to peel those potatoes....just move the "corer" to the side...it works pretty well. I don't eat potatoes since they have so much starch and carbs, but I DO use small Rutabagas in their place...This dish looks amazing!!!
Another receipt I must try
That looks delicious, and you do remind me of Mr. Rodgers you put me in a transe!
Thanks for the recipe! You’re very wholesome
I use Lawrey's Seasoned salt and slivered green onions.... exceptional dish to serve guests.
Amazing! Thank you!!! You are the best! 😊
Best recipe ever
Can't wait to try this! Thank you
Wonderful dish easy to make
This recipe looked very easy and tasty. I have an Air Fryer, which is quicker than conventional ovens. No need to beg me to make this! I will let you know how I get on. Sometimes, I add other things. Thanks Buddy 😊
This is amazing, I loved it
I'm so glad!
Looks delicious can't wait to try it. Do you ever add cream to it to give it just an extra richness?
That looks good
This is a lovely dish and your version looks great. I'm wondering, though, whether you've achieved maximum buttery taste--one point of the dish--by coating the slices in melted butter rather than adding a substantial amount of it--clarified, so nothing burns--to the skillet before cooking. That's what I do, and the full butter bath not only gives flavor to the dish, but produces a remarkable interior texture. May I suggest you try making the potatoes this way?
I love potatoes, Kevin get yourself an Ove Glove for the hot out of the oven pans!
Excellent
If using tough vegetables like parsnips and sweet potatoes a mandolin would really help. The 12 inch pan I used was large so did not flip it onto a plate. It was still delicious.
I think it's better to use ghee on the pan , and you could toss the potatoes with regular butter still, i assume. I'd add cheese too , but i guess that's personal preference. Maybe gouda if not parmesano reggiano
Royal Albert Moonlight Roses. I'm so jealous!!
That looks amazing. I just bought 10 lbs of potatoes. Guess what's for dinner.
Yum and more yum with home grown potatoes🦘🐨🙏
Thank you kevin is look so good👍👍👍🤗😊❤⚘
mmmmmm this looks so yummy
Love this video! ♥♥
WOW! Kevin!!!!
Thank you
Kevin that looks absolutely delectible! I would have to use veg oil as I cannot eat butter. By the way were you raised Catholic?
Does the oven need preheating?
Good Evening Kevin can you use dried herbs with this dish
Very good I know.
Delicious looking. I'd have to have sour cream on top...I love sour cream on potatoes.
Just gorgeous. What temp did you bake the potatoes at? I love every part of this but I may cut the potatoes with a knife rather than a deadly mandolin that almost cut off the tip of my finger. Never again. Like the fairy tale spinning wheel, all mandolins are banned from my castle.
Hi James - Bake at 450°F for 30 minutes. Enjoy!
Wooow
Do you think this could be made in advance?
I love potatoes
Can you add onions?
Always use the guard on the mandolin when it gets close.
And always If your cooking Drunk... ! for X-mass It's a thing
Kevin, I just came across recently, how long have you been doing videos?
I started this TH-cam channel in 2017.
This looks delicious as do all your dishes. I also do not like to be pedantic!!!!!! however pommes are apples and pomme de terre are potatoes! I know you have a French connection somewhere in your history so I know you must know what I'm saying ! ☺
i love taters and that looks scrumptious.thank you for taking the time to video.i sure enjoy them.much love
What temperature of the oven because you didn’t say. I want to try this
Oven temp: 450°F (mentioned at the 10:10 mark in video). Enjoy your Pommes Anna!
@@kevinleejacobs1364 That is approximately 230 Celsius, 232 C to be exact.
I tried, it looked terrible and kept falling apart. I tried to turn it into mashed potatoes, tasted horrible, almost threw up. I have failed you Kevin
saltd or unsalted butter?
Hi Annie - I used unsalted butter, but salted will work as well.
I heard only Adolf and I'm like excuse me
the long shirt sleeves would bother me
I have also never seen the pressure on the potatoes in the recipe. hehehe
this is not to say that your newer videos are not delightful!!!
Not a classic French recipe. NO OIL & ONLY CLAIRIFED BUTTER
You’re amazing