Pommes Anna is a classic French recipe that takes the humble potato into a league of its own. It’s such a decadent, and elegant dish that’s rich with butter, and potatoes that almost melt in your mouth.
Ultra thin slices of potato, layered and brushed with garlic butter, sprinkled with fresh thyme leaves, dusted with grated parmesan and seasoned with salt and pepper. The exterior becomes all golden brown and crisp, while the centre potato slices absorb the glorious garlicky butter, thyme and parmesan, and turns silky soft. What’s not to like.
There are some things in life that are just worth it. Worth the time. Worth the calories. And definitely worth eating. Pommes Anna is worth making for everyday eating, an elegant dinner or just because you crave them.
We ate Pommes Anna in Paris sitting on a cafe terrace watching the river Seine traffic pass by at sunset, after a glorious day spent exploring, and drooling over the food halls, deli’s and patisseries.
The exceptional views were complimentary with every bite of this memorable, and famous potato dish served with perfectly cooked beef and a simple, but delicious parsnip puree.
Pommes Anna origin
Created in France by a well known 19th century chef, and apparently named after a famous Parisienne cocotte, named Anna. The original recipe is simply potatoes, butter, salt and pepper, but we love the extra flavour the garlic, thyme and parmesan brings to the party.
There are even traditional copper Pommes Anna pans, that sell for a small fortune in posh Parisienne cookware shops. Think we’ll put this on our birthday, or Christmas wish list!
If you don’t have a mandolin in your kitchen arsenal we strongly recommend you get yourself one. This very sharp slicing tool allows you to cut the potatoes uniformly and evenly.
You don’t have to spend a fortune, as an inexpensive plastic mandolin will do the job far quicker than a sharp knife. This tool was just made for making Pommes Anna but a sharp knife will get the job done, albeit it with more time.
What to cook Pommes Anna in
Failing actually having a French copper Pommes Anna pan, the next best thing to make this in is a heavy cast iron frypan, but you could use a heavy non stick frypan.
You will also need a slightly smaller pan for pressing down the potatoes, which helps compress the cake and cook it evenly. We used a saucepan lid for the job.
You can also make individual Pommes Anna using a muffin tin, or individual ceramic soufflé’ dishes.
Potatoes to make Pommes Anna with
- red pontiacs
- Yukon golds
- maris peer
- any good waxy potato
Make it in advance
Pommes Anna can be made a day before serving. Let it cool completely then cover loosely with foil and refrigerate. To serve, remove from fridge and allow to come to room temperature, then reheat in a 180c (350f) oven for twenty minutes.
Watch How To Make It
Please scroll down for the recipe
check out some more winning potato recipes
click on the link for the recipe…..Crispy Smashed Potatoes
click on the link for the recipe…..Easy Crispy Hasselback Potatoes
click on the link for the recipe…..Candied Sweet Potatoes
click on the link for the recipe…..Crispy Roast Potatoes
click on the link for the recipe…..Mashed Potato Cheese Puffs
What’s your favourite go-to potato recipe? We would love to hear from you in the comments belowPrint
Pommes Anna is incredibly easy to make. Perfect for serving with almost any meal you would serve potatoes with. Delicious and buttery, golden brown with a crispy exterior and silky soft potato inside. Whats not to like.
- 1 kg (2 pound) Pontiac potatoes, peeled and sliced very thinly – we used a mandolin
- 75g (2 1/2 ounces) butter, melted
- 3 fat cloves of garlic, finely minced
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme leaves
- 20g (3/4 ounce) parmesan cheese, finely grated (about 4 heaped tablespoons)
- 1 teaspoon salt
- 1/2 teaspoon fine white pepper
- preheat oven to 230c (450f) on bake, not fan
- slice potatoes very thin, a mandolin makes very short work of slicing and also gives uniform slices, otherwise cut potatoes as thin as possible
- place slices in a clean tea towel and blot any excess moisture from them
- add garlic to butter and mix
- add 2 tablespoons of the melted butter in the bottom of a 22cm (8 1/2 inch) cast iron or a heavy based frypan
- brush sides and base with butter
- heat frypan over low-medium heat and when hot start to place potato slices overlapping around the sides working your way to the centre -see video above for technique, and notes below for a handy tip
- sprinkle lightly with parmesan, thyme and butter and season with salt and pepper lightly
- alternate potato slice layers from clockwise to counterclockwise on each layer
- keep building layers until you have used all of the potato slices
- brush top with butter (you may still have a little butter left in the pan)
- use a plate or saucepan lid that’s slightly smaller than the frypan, to push potatoes down
- cover pan with tin foil and place on a rimmed baking sheet on the middle shelf of the oven
- cook for 20 minutes
- remove pan from oven and remove and discard the foil, again use the plate or lid to gently press the potatoes again
- return pan to oven uncovered and bake for a further 30-35 minutes or until potato is golden brown
- remove from oven and gently pour off any excess butter
- run a spatula around the outside of the pan to loosen any sticky bits
- place serving plate over the frypan and quickly invert the plate to remove from the frypan
- serve and enjoy!
- even using a mandolin you’ll still end up with little ‘bits of slices’, use the ‘bits’ to fill in the centre layers
- Category: vegetables
- Method: baking
- Cuisine: French
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