Classic Pommes Anna

Golden, crispy, and irresistibly buttery, Classic Pommes Anna is a dish that turns the humble potato into something extraordinary. Each slice is whisper-thin, layered with care, and roasted until the edges are delightfully crisp while the centers melt in your mouth like velvet. It’s the kind of recipe that transforms a side dish into the main event—simple yet elegant, rustic yet refined.

Behind the Recipe

There’s something truly special about recipes that celebrate simplicity. Pommes Anna is one of those timeless creations. I remember the first time I made it, carefully arranging those thin slices in concentric circles, brushing each layer with butter, and watching as the kitchen filled with the nutty, warm aroma of roasting potatoes. It felt like creating art. And that first bite—so crisp, so tender—had me hooked for life.

Recipe Origin or Trivia

Originating from France in the 19th century, Pommes Anna was reportedly named after a famous actress, possibly Anna Deslions, during the reign of Napoleon III. It was created by Adolphe Dugléré, a chef at the Café Anglais in Paris, and has since remained a staple in French cuisine. Traditionally cooked in copious amounts of clarified butter and baked in a copper pan, it’s a perfect example of how French cooking elevates even the simplest ingredients.

Why You’ll Love Classic Pommes Anna

This dish isn’t just about taste. It’s about experience, ease, and elegance all on one plate.

Versatile: Whether you’re pairing it with a roast, fish, or a fresh salad, it fits beautifully into any meal.

Budget-Friendly: All you need is potatoes, butter, and salt. That’s it. Yet the result tastes like a million bucks.

Quick and Easy: While it looks impressive, it’s really just a matter of slicing and layering.

Customizable: Add garlic, herbs, or even a hint of cheese to make it your own.

Crowd-Pleasing: It’s crispy, buttery potatoes—who’s saying no to that?

Make-Ahead Friendly: Assemble in advance and bake when needed. It even reheats well.

Great for Leftovers: Slices re-crisp beautifully in a hot skillet the next day.

Chef’s Pro Tips for Perfect Results

Making Pommes Anna may look fancy, but here’s how to make it absolutely foolproof:

1. Use a mandoline: This ensures ultra-thin, even slices for the best texture and presentation.
2. Clarify your butter: It prevents burning and helps the potatoes crisp perfectly.
3. Press the layers down: This helps the layers stick together and gives you that beautiful sliceable effect.
4. Use a heavy ovenproof skillet: Cast iron works wonders for even cooking and crisp edges.
5. Let it rest before slicing: A 5-minute rest makes it easier to turn out and slice cleanly.

Kitchen Tools You’ll Need

Let’s get you set up with the essentials:

Mandoline or Sharp Knife: For slicing the potatoes paper-thin.

Cast Iron or Ovenproof Skillet: Delivers even heat and a golden crust.

Pastry Brush: Helps you butter each layer evenly.

Metal Spatula: Handy for flipping and slicing.

Plate or Lid: Used to press the layers down as it bakes.

Ingredients in Classic Pommes Anna

This dish is proof that the simplest ingredients can create magic when handled right.

1. Yukon Gold Potatoes: 2 pounds Thinly sliced for the perfect creamy yet firm texture.
2. Unsalted Butter: 6 tablespoons Melted and clarified to coat each layer with rich flavor.
3. Kosher Salt: 1 1/2 teaspoons Enhances the natural potato flavor throughout.
4. Freshly Ground Black Pepper: 1/2 teaspoon Adds a subtle depth and warmth.
5. Fresh Thyme Leaves (optional): 1 teaspoon For a fragrant herbal twist.

Ingredient Substitutions

Don’t worry if you’re missing something. Here’s how to make it work:

Yukon Gold Potatoes: Use Russets for a fluffier center or Red Potatoes for firmer layers.

Unsalted Butter: Use ghee or clarified butter for even crispier results.

Fresh Thyme: Try rosemary, sage, or simply omit for a classic version.

Ingredient Spotlight

Yukon Gold Potatoes: Their buttery flavor and perfect moisture content make them ideal for crisp edges and a tender interior.

Clarified Butter: Removing the milk solids means it won’t burn in the oven, giving you a golden finish and nutty flavor.

Instructions for Making Classic Pommes Anna

Let’s walk through the steps together. It’s simpler than it looks and incredibly rewarding.

1. Preheat Your Equipment:
   Preheat your oven to 425°F (220°C). Place your skillet inside while the oven heats to get it nice and hot.
2. Combine Ingredients:
   Melt and clarify your butter. Thinly slice the potatoes using a mandoline or very sharp knife. Toss them in a bowl with salt, pepper, and optional thyme.
3. Prepare Your Cooking Vessel:
   Carefully remove the hot skillet from the oven and brush the bottom and sides generously with melted butter.
4. Assemble the Dish:
   Begin layering the potato slices in overlapping concentric circles. After each layer, brush with butter and continue until all potatoes are used.
5. Cook to Perfection:
   Place the skillet back into the oven. Bake uncovered for 45–50 minutes, occasionally pressing down with a lid or plate to compress the layers.
6. Finishing Touches:
   When golden and crispy, remove from oven and let it rest for 5 minutes. Run a spatula around the edge to loosen, then invert onto a plate.
7. Serve and Enjoy:
   Slice into wedges and serve warm. The crispy exterior and buttery, tender interior will speak for themselves.

Texture & Flavor Secrets

Pommes Anna is all about contrast. The outer layers turn beautifully golden and crisp, while the center remains soft and almost creamy. Every bite delivers a whisper of crunch followed by a smooth, buttery finish. The clarified butter infuses the potatoes with a subtle nutty flavor that lingers warmly on your palate.

Cooking Tips & Tricks

Here are a few nuggets of wisdom to make things smoother:

• Press the layers gently but firmly during cooking for better cohesion.
• Don’t rush slicing—uniformity ensures even cooking and a prettier final product.
• Let it rest. It helps firm up the layers and makes flipping easier.

What to Avoid

Mistakes happen, but here’s how to steer clear:

• Too thick slices: This leads to uneven cooking and a mushy texture.
• Skipping the butter layers: Every slice needs that buttery coating to crisp up.
• High moisture potatoes: Avoid overly waxy or wet potatoes that won’t crisp well.

Nutrition Facts

Servings: 6
Calories per serving: 240
Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Make-Ahead and Storage Tips

This dish is surprisingly flexible. You can prep and layer the potatoes ahead of time and keep them refrigerated until baking. Once cooked, it keeps well in the fridge for up to 3 days. Reheat in a skillet or oven to revive that glorious crispiness. It also freezes beautifully—just wrap tightly and reheat from frozen.

How to Serve Classic Pommes Anna

Pommes Anna shines as a side dish but can easily take center stage. Pair it with:

• A roasted chicken or herbed pork loin.
• A fresh arugula salad with lemon vinaigrette.
• Sautéed greens or grilled asparagus.

For something fun, serve it in small wedges as an appetizer with aioli or crème fraîche.

Creative Leftover Transformations

Leftovers? That’s a bonus! Here’s how to reinvent them:

• Sauté slices in a pan until crisp again for a breakfast side.
• Top with a fried egg and some herbs.
• Cube and toss into a salad for a hearty twist.

Additional Tips

• Slice potatoes just before assembly to avoid browning.
• Add garlic-infused butter for an aromatic upgrade.
• Use a small oven-safe weight on top during baking for super tight layers.

Make It a Showstopper

Presentation makes a difference. After inverting, garnish with a few thyme sprigs or a sprinkle of sea salt. The golden spirals of potato make it visually stunning. For a fancier look, slice into neat wedges and fan them out slightly on the plate.

Variations to Try

• Garlic Pommes Anna: Infuse the butter with crushed garlic cloves.
• Cheesy Version: Add a thin sprinkle of grated Gruyère between layers.
• Herb-Infused: Use fresh rosemary, parsley, or chives.
• Mini Pommes Anna: Use muffin tins for individual portions.
• Truffle Touch: Drizzle with truffle oil before serving for elegance.

FAQ’s

Q1: Can I use a nonstick pan instead of cast iron?
A1: Yes, just make sure it’s oven-safe and handle the flipping carefully.

Q2: Can I use oil instead of butter?
A2: Butter gives the best flavor and crisp. Oil works, but you’ll lose that classic richness.

Q3: Why are my potatoes not crisping?
A3: They may be too thick or have too much moisture. Also, ensure you’re using clarified butter.

Q4: How thin should the slices be?
A4: Aim for about 1/8 inch or thinner. Uniform slices are key.

Q5: Can I make this vegan?
A5: Absolutely! Use vegan butter or olive oil, but it may not crisp as deeply.

Q6: What’s the best way to reheat leftovers?
A6: Use a skillet over medium heat or reheat in the oven at 375°F until warm and crisp.

Q7: Can I add cheese between layers?
A7: Yes! Gruyère or Parmesan works well for a richer twist.

Q8: Do I have to clarify the butter?
A8: It helps with crisping and prevents burning, but melted unsalted butter can work too.

Q9: How do I keep the layers together?
A9: Pressing during baking and letting it rest afterward will help bind the layers.

Q10: Can I prep it the night before?
A10: Yes, layer the potatoes, cover tightly, and bake the next day.

Conclusion

Classic Pommes Anna is proof that elegance lives in simplicity. With just a few pantry staples, a bit of patience, and some love, you’ll create a dish that’s both comforting and stunning. Trust me, this one’s a total game-changer. Whether you serve it at a dinner party or a casual Sunday meal, it’ll always leave a lasting impression.

Classic Pommes Anna

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• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings
• Category: Side Dish
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

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Description

Classic Pommes Anna is a French dish made of thinly sliced potatoes layered with clarified butter and roasted to golden, crispy perfection. Elegant yet simple, it’s a stunning side or a star all on its own.

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Ingredients

• 2 pounds Yukon Gold Potatoes: Thinly sliced for perfect texture and layering
• 6 tablespoons Unsalted Butter: Melted and clarified to coat each layer with rich flavor
• 1 1/2 teaspoons Kosher Salt: Enhances the natural flavor of the potatoes
• 1/2 teaspoon Freshly Ground Black Pepper: Adds depth and warmth
• 1 teaspoon Fresh Thyme Leaves (optional): Adds a fragrant, herbal twist

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Instructions

1. Preheat your oven to 425°F (220°C) and place a cast iron skillet inside to heat.
2. Melt and clarify the butter. Thinly slice the potatoes using a mandoline or very sharp knife. Toss them in a bowl with salt, pepper, and thyme if using.
3. Remove the skillet from the oven and brush it generously with melted butter, coating the bottom and sides.
4. Start layering the potatoes in overlapping concentric circles. After each layer, brush with more butter. Repeat until all slices are used.
5. Bake for 45–50 minutes, pressing down with a lid or plate occasionally to compact the layers.
6. Let the dish rest for 5 minutes. Use a spatula to loosen the edges, then invert onto a plate.
7. Slice into wedges and serve warm.

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Notes

• Use a mandoline for consistent thin slices.
• Clarifying the butter prevents it from burning and adds a nutty depth.
• Let the dish rest before flipping to keep the layers intact.
• Reheat leftovers in a skillet or oven to restore crispiness.

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Nutrition

• Serving Size: 1 slice
• Calories: 240
• Sugar: 1g
• Sodium: 460mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 35mg