Sponsored By

Pommes Anna

Food Management Staff

January 1, 2006

1 Min Read
FoodService Director logo in a gray background | FoodService Director

FM Staff

YIELD: 12 servings

6 medium potatoes, sliced
1 1/2 cup olive oil
3/4 cup chicken broth

  1. Slice raw potatoes vertically down the length of the potato, keeping original potato shape. Place in a baking dish that comfortably holds the slightly fanned slices.

  2. Pour olive oil over potatoes and place in a 350°F oven for about 45 minutes.

  3. Pour all the oil off and add a rich chicken broth to the potatoes (about 1 inch), and return to the oven until browned.

Recipe : Idaho Potato Commission

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

Contact Food Management at

Becky Schilling (editor-in-chief): [email protected]

Mike Buzalka (executive editor): [email protected]

Tara Fitzpatrick (senior editor): [email protected]

Follow Food Management on social media at

https://twitter.com/foodmanagement

https://www.facebook.com/FoodManagement/

https://www.youtube.com/user/FoodManagementT

Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.