Pommes Anna Recipe
Pommes Anna is a simple, elegant French potato dish layered with butter and baked until golden and crispy.
Ingredients
- 3 large russet potatoes
- 4 tablespoons melted unsalted butter
- salt and pepper to taste
Instructions
- Preheat the oven to 425°.
- Peel and thinly slice the russet potatoes.
- Keep the potatoes in a container of cold water while slicing the other ones.
- Drain and rinse the sliced potatoes well under cold water.
- Thoroughly dry the potatoes using a flour-sack towel or paper towels.
- Add 2 tablespoons of butter to a 6” or 8” cast-iron skillet or non-stick pan over low to medium heat.
- Working from the inside out, layer the sliced potatoes to fan out over the pan.
- Drizzle with some melted butter, then season with salt and pepper.
- Shake the pan a little to ensure nothing is sticking, then repeat the layer of potatoes, butter, salt, and pepper 3 more times for 4 total layers.
- Using another pan of the same size, press the potatoes down to flatten them.
- Cover with foil and bake for 20 minutes at 425°.
- Remove the foil and bake for another 20 to 25 minutes, or until well-browned on top and cooked through.
Notes
How you handle the potatoes from the very beginning is the key to those crisp, golden layers. There are a few important rules to follow: (1) Always slice the potatoes as thinly and evenly as possible (a mandoline slicer will make this easy), (2) soak the sliced potatoes in cold water to prevent browning, and (3) dry them very well, as any excess moisture can cause the layers to steam rather than crisp.
The right pan: An 8-inch cast iron skillet is best because it retains heat and helps develop an evenly browned crust. A heavy, oven-safe non-stick pan also works well.
Alternate directions: The alternating layering pattern not only creates that signature petal-like structure but also helps the crispy potato cake hold together when flipped.
Cover, then uncover: Covering the pan with foil for the first half of baking traps steam and tenderizes the center. After the foil is removed, the top is given a chance to turn golden and crisp up.
For a crisp bottom: If the bottom layer isn’t crispy after baking, a quick 2 to 3 minutes on the stovetop over medium heat will help caramelize the potatoes.
Optional flavors: Take this side dish to the next level by sprinkling grated Gruyère or Parmesan between the layers, or by drizzling melted herb and garlic compound butter over the potatoes.
Make-Ahead: Potatoes Anna is always best when it’s served fresh from the oven. You can, however, keep the dish covered and in a 200ºF oven for up to 30 minutes before serving.
How to Store: Cover and refrigerate for 4 days. For longer storage, freeze the potatoes for up to 3 months and thaw them in the refrigerator overnight before reheating.
How to Reheat: Place potatoes on a parchment-lined pan and bake at 350°F for 7 minutes or until heated through. This keeps the layers intact and helps restore crispness.
Nutrition
Calories: 227kcalCarbohydrates: 29gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 30mgSodium: 98mgPotassium: 670mgFiber: 2gSugar: 1gVitamin A: 351IUVitamin C: 9mgCalcium: 24mgIron: 1mg