![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikVq7IM6ClMXM914eoDAQ3PxqCBW7fkue5KHk24jHYDIRveZWl1bS8QsqcUna_Zz_qBgOjh4up60olH4qMyhyphenhyphenJ92dbfUXXfXrutiASFoZCbzBA3XhWZAP40LIFikkwPEB8fKzO9lBraAM/s200/pommeanna1.jpg)
No, I really don't have a German granny. But Karen doesn't have a Jewish one either, and she has Hannukah parties all the same. This is going to be my tribute to both of our imaginary ancestors, with a froggy spin. Pommes Annette is a single-serving variant (okay, I just made this up now) on the classic Pommes Anna—made with one potato, salt, and olive oil. Yeah, I know butter is traditional, but I think olive oil tastes better, and you can throw in a wad of butter at the end for flavor if you absolutely must.
The Jewish angle is that this could be considered a version of Latke—eat it with applesauce if you like—in fact the potato I cooked was a remnant of those I had gotten for latkes during Hannukah. It's also super simple, fun to make, and it's very elegant to look at—just like Pommes Anna.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZzzQbb4LqEOCGiVT3AL482IFCvYRpV05NF60sTGALP1rQQrdSadcUqtaaAyywtnlRj24BcEl0_kdX-4vyr8iHR_G3d49KJGv62Vbtw9JLX6U4IwVBQtyL0UegzZLpTe82wZk8kWtg6jw/s200/pommeanna2.jpg)
That's pretty much it. By the time the tater is fully cooked, there will be a very nice crust on the side that's down. If you're using cast iron, you may need to coax the browned slices off of the metal. [And if the skillet is not properly seasoned, you'll end up with crunchy mashed potatoes!] Flip it over onto a plate and eat.