Pommes Anna | Chef Eric Recipe

[@peteferguson7024]

Nice presentation! Can't wait to give that a try. Thanks Chef.

[@ChefEricGephart]

Keep us posted my friend 🤙🏽

[@jhford1234]

Trying this now!

[@ChefEricGephart]

Keep up posted and enjoy 🔥🤙🏽

[@wernerschless1000]

it doesn't have to be difficult to make something delicious😋😋 Great video and a very nice recipe 👌

[@ChefEricGephart]

Cheers Werner🤙🏽 Happy grilling my friend 🔥

[@michaelsantacroce874]

awesome chef Eric. getting a classic 3 next week. looking forward to it. hope your well

[@emilronhaar7438]

Amazing! Will try it with adding some extra add-ons. Thanks for sharing!

[@ChefEricGephart]

“pommes leonas” are right up your alley…. Take a look and get back to me🤙🏽

[@allproexteriorservicesllc5338]

I love my KJ & will try this dish. I will more than likely top it off with some cheddar cheese! Thanks for the content.

[@ChefEricGephart]

Great add!!! I would suggest adding it the last 15 minutes🤙🏽 All the best Chef E

[@emilderuiter]

So simple but looks so good. Putting it on the list. Thanks chef for the inspiration!

[@ChefEricGephart]

Such a fun and delicious cook. One of my favorite to deliver to my friends and family.

[@annarepelevska5579]

Chef, as always -simple food, but at the same time state-of-the-art. We love cooking with you and have tried a number of recipes in Ukraine

[@Rajofalltrades]

As always, I'm floored by how these simple ingredients come together with relative ease to create something that you'd see in a Michelin star restaurant. I was hooked on your cooking techniques and recipes since I first saw the 3-hour St. Louis Ribs video and have been replicating them with my own KJ Classic II. One recipe that I haven't tried yet, but would love to see (now that I have seen the Pommes Anna preparation), is Hachis Parmentier. It's a dish I have a very soft spot for and was wondering how it would taste when cooked over natural lump charcoal.

[@owenmiles9428]

You always make me want to run out to my KJ and try the latest recipe. This is definitely one to go with a a good steak or fore rib.

[@ChefEricGephart]

Oh absolutely Owen, luckily the shopping list on this one is super minimal. Keep us posted my friend 🔥🤙🏽

[@kacerhomebeerbrewing]

I like the name :)... nice work Chef! Cheers Eric!

[@ChefEricGephart]

Great side dish for your favorite grilled big bold steak my friend🔥🔥🔥 Enjoy

[@kacerhomebeerbrewing]

Cheers mate! I will try for sure.

[@jeremywebster9598]

Kinda au gratinesque lol. Think I'll try this tomorrow on the ever so faithful offset chimney smoker. If you're ever around Springfield MO give me a shout, I'd love to meet you.

[@ChefEricGephart]

Will do, absolutely🤙🏽🔥🤙🏽

[@mcooke59]

Looks good Chef, I'll give it a go. Your thoughts on using sweet potato or red potato?

[@alexgrain3390]

Can I add some cheese between layers ? And maybe half&half too

[@ChefEricGephart]

Turns into an au gratin, that’s next🔥🔥🔥

[@pierrevautard6463]

You can add lardons, bacon and onions, pepper and there, it changes everything !

[@professionalidiots101]

I certainly would not call that Pomme Anna. Also I would discard any potatoes with dark spots in the middle of the cuts (could be insect activity) Additionally as a chef, what happened to "Wash, peel, and rewash?"..

[@ChefEricGephart]

That a lot of washing my friend 🤣 Don’t forget, backyard grilling takes the formality out of dining. Tell us Danny Boy what would you add to this 3 ingredient recipe to turn this Pommes Anna into a Pommes Anna? Cheers for watching and taking the time to comment. Chef E

[@brianshenk6912]

@@ChefEricGephart what happened? He didn’t school you?