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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
In 1867, Anna Deslions, a captivating figure in Paris, inspired the creation of this elegant potato dish by chef Adolphe Dugléré at the Café Anglais. This recipe combines simplicity and sophistication, showcasing buttery potatoes seasoned with salt and pepper, cooked to perfection. Let me know how it turns out!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Arrange two layers of potatoes neatly on plastic wrap (cling film).
Season with salt and pepper, and add the butter.
Wrap tightly with the plastic wrap and place in vacuum-sealed bags.
Cook at 95°C (203°F) for 10 minutes.
Cool immediately.
When ready to serve, brown the potatoes in a non-stick skillet for 3 minutes on each side.
Ensure the potatoes are sliced evenly to achieve consistent cooking and presentation.
Use a high-quality non-stick skillet to prevent sticking when browning the potatoes.
Cool the potatoes immediately after cooking to preserve their texture and flavor.
Can I use a different type of potato?
White potatoes are recommended for their texture and flavor, but you can experiment with other varieties like Yukon Gold or Russet.
Do I need a vacuum-sealer for this recipe?
A vacuum-sealer is ideal for this recipe, but you can use tightly wrapped plastic wrap as an alternative.
Can I make this dish ahead of time?
Yes, you can prepare the potatoes in advance and brown them in the skillet just before serving.
What is the best way to slice the potatoes?
Use a mandoline slicer for even and thin slices, which ensures uniform cooking.
Can I add herbs or spices to this recipe?
While the traditional recipe uses only salt and pepper, you can add herbs like thyme or rosemary for additional flavor.
