- 4-5 medium Yukon gold potatoes, sliced thinly on a mandoline
- 3 tsp Avocado Oil, more as needed
- Kosher salt to taste
- Steamed asparagus spears
- Crumbled hard-boiled or wedges of custardy 7-minute eggs
- Smoked or cured salmon
- Shaved radish
For Pommes Anna:
- Use two similarly sized 4-inch cast-iron skillets to expedite the cooking process. Heat both on medium heat and add 1 teaspoon Avocado Oil into each to start.
- Layer potato slices in shingles, pausing to salt the first layer before adding the second, then turn heat to medium-low. Slices should sizzle as they come in contact with the pan.
- Cook the first side for 5-7 minutes. Use the flat side of a small silicone spatula to compress the layers, working around the circumference first and finishing in the center. Repeat this occasionally, until you have confidence that the layers have melded together. When ready to turn, the edges will have become crispy and pull slightly away from the pan edge.
- Carefully lift one side to check for brownness. When deeply golden, use a spatula on the bottom and silicone spatula at the top to carefully flip. Cook second side for 3-5 minutes or until golden, drizzling additional oil along the edge of the pan as needed. With each subsequent batch, add a small drizzle of oil to hot pan and proceed.
- Keep the finished pommes Anna warm while finishing the others: place them on a wire rack set over a baking sheet, in a 300 degree oven.
- Transfer all to a serving platter or large chopping board, laying them out like flower cutouts in a single layer. Serve alongside small bowlfuls of toppings of your choice, an happy explosion of textures and colors for your guests to choose as they like. Should you have leftovers, pommes Anna can be reheated in a toaster oven.