The Ultimate Classic Pommes Anna
A classic Pommes Anna recipe that transforms humble potatoes into a breathtaking, elegant side dish. Featuring beautifully layered, thinly sliced baking potatoes cooked in rich butter, this traditional French potato dish delivers an irresistible combination of a melt-in-your-mouth center and flawlessly crispy edges.
Equipment
- Mandoline slicer
- 9-inch ovenproof skillet or cast iron pan
Ingredients
Main Ingredients
- 1 tsp kosher salt or 1 teaspoon sea salt
- 0.5 tsp black pepper freshly cracked
- 2.5 tbsp unsalted butter for the skillet
- 1.2 kg peeled baking potatoes cut into 1/8 inch thick slices
- 1 tbsp unsalted butter melted and divided
- 1 tbsp fresh flat-leaf parsley chopped (optional)
Instructions
- Prep Your Potato Canvas: Peel 1.2kg of baking potatoes. Using a mandoline slicer, cut them into 1/8-inch thick slices. Do not rinse the slices; keep the natural starches.
- Prepare the Cooking Vessel: Preheat oven to 400°F (200°C). Melt 2 1/2 tablespoons of unsalted butter in a heavy-bottomed, 9-inch ovenproof skillet over medium heat, swirling to coat the bottom and sides. Remove from heat.
- Build the Concentric Layers: Arrange potato slices in a circular, overlapping pattern starting from the center. After one complete layer, season with salt, pepper, and a drizzle of the 1 tablespoon melted butter. Repeat until all potatoes are used, pressing down firmly.
- The Stovetop Sear: Return the skillet to medium-high heat on the stove. Cook undisturbed for 5 to 8 minutes to deeply brown and crisp the bottom layer.
- The Oven Bake: Transfer the skillet to the preheated oven. Bake for 45 to 50 minutes until the potatoes are completely tender and the top is golden brown.
- The Grand Finale Flip: Remove from the oven and rest for 5 minutes. Run a spatula around the edges. Place a flat plate upside down over the skillet, hold tightly, and invert. Garnish with chopped parsley before serving.
Notes
Never wash or soak your potatoes after slicing them. The natural starch acts as the glue that holds the Pommes Anna together when flipped.