The Pommes Anna, a pretty disc of thinly sliced potatoes, brown and crispy on the outside and creamy in the center, is a bit tricky to master. First attempts may be foiled by underdone potatoes or overdone edges. That said, no matter the visual presentation, potatoes drenched in avocado oil, herbs, and salt and pepper will never taste bad. Some people make Pommes Anna in muffin tins or baked in the oven. This stovetop, skillet version was inspired by Gabrielle Hamilton’s recipe for the New York Times.
Brown butter, or beurre noisette, is butter that has been cooked until it turns golden brown and has a nutty aroma. Using a light-colored pan to brown the butter makes it easier to see when it has taken on the perfect color.