Pommes Anna Recipe

I absolutely love this Pommes Anna recipe because it’s a deliciously simple dish that turns humble potatoes into a crispy, buttery masterpiece. Plus, the layering process is oddly satisfying, and the golden, crispy edges are totally Instagram-worthy!

I consider Pommes Anna to be a classic French dish that showcases the humble potato superbly. With just 2 pounds of Russet potatoes and 1/2 cup of rich, unsalted butter, 1 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper, this dish transforms simple ingredients into a crispy, golden delight that I love for its comfort and elegance.

Ingredients

Potatoes (Russet): Providing high energy and a creamy texture, the primary macronutrient is carbohydrates.

Butter (unsalted): Supplies richness and fat for flavorful and crisp pastry.

Salt: Amplifies flavors, balancing and underscoring the natural taste of the dish.

Black pepper: Delivers a gentle warmth and amplifies the flavors of other components.

Ingredient Quantities

• 2 pounds Russet potatoes
• 1/2 cup unsalted butter
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Set your oven to 425°F (220°C) to warm up.

2. Use a mandoline or a sharp knife to slice the Russet potatoes very thinly (1/8 inch) after peeling them.

3. In a small saucepan, over low heat, melt the unsalted butter; set aside when melted.

4. Use some of the melted butter to lightly coat the bottom and sides of a 9-inch ovenproof skillet or cake pan.

5. In the bottom of the skillet, arrange the potato slices in a circular pattern so that they slightly overlap. Use the brush to apply some of the melted butter to them and sprinkle on a little salt and a little pepper to taste.

6. Layer the potatoes again and again, brushing with butter and seasoning with salt and pepper, until you’re used to it. When you’re nearly done, press down gently on the layers to encourage them to stay put while you finish.

7. Make sure any leftover butter is poured evenly all over the top of the potatoes.

8. Use a piece of parchment paper cut to fit the skillet, and put a heavy lid or an oven-safe weight on top. This will compress the potatoes as they cook and facilitate browning.

9. Preheat the oven to 350°F. Bake in the preheated oven for about 45 minutes. Remove the weight and parchment paper, then continue baking for an additional 15 minutes or until the top is golden and crispy.

10. Let the Pommes Anna cool for a few minutes, then turn it out onto a serving plate. Cut it into wedges and serve warm.

Equipment Needed

1. Oven
2. Mandoline or sharp knife
3. Peeler
4. Small saucepan
5. 9-inch ovenproof skillet or cake pan
6. Pastry brush
7. Parchment paper
8. Heavy lid or oven-safe weight
9. Serving plate

FAQ

• Q: What is Pommes Anna?A: Classic French Pommes Anna is a dish in which potatoes are sliced very thinly—with a mandoline, say—and layered with butter, then baked until they reach a cream-colored golden brown.
• Q: Can I use a different type of potato?B: Pommes Anna calls for russet potatoes. Their starchiness helps the layers stick together. Yukons can be used instead, which gives a creamier texture.
• Q: Should the butter be salted?A: It is advised to work with unsalted butter to exert control over the saltiness of the dish, but if you find yourself with only salted butter, add salt to taste.
• Q: How thin should the potato slices be?A: Aim for slices approximately 1/8 inch thick. A mandoline slicer can assist in achieving a consistent thickness.
• Q: Can Pommes Anna be prepared in advance?It can be assembled and held in the refrigerator for a few hours before baking. It’s best served immediately after baking for optimal crispiness.
• Q: What is the best way to serve Pommes Anna?A: Pommes Anna is a versatile accompaniment that pairs well with roasted meats, fowl, or fish.
• Q: How do I prevent the potatoes from sticking to the pan?Generously butter the pan before layering the potatoes, and use parchment paper if desired to aid in easy removal.

Substitutions and Variations

Potatoes: For a creamier consistency, you can substitute Yukon Gold potatoes for Russet potatoes.
Clarified butter or ghee can be used for a slightly nutty flavor and a higher smoke point.
Salt: Substitute ordinary salt with sea salt or kosher salt to achieve a different texture and flavor.
Black Pepper: Consider using white pepper if you want a milder taste; for heat, try using red pepper flakes.

Pro Tips

1. Potato Preparation After slicing the potatoes, soak them in cold water for 10-15 minutes to remove excess starch. This helps to create a crispier texture. Be sure to pat them dry thoroughly before layering.

2. Layer Precision Try to overlap the potato slices evenly like shingles on a roof. This not only improves the visual appeal but also ensures even cooking.

3. Butter Clarification Consider clarifying the butter before using it. This will help remove any milk solids that can burn, giving the potatoes a cleaner and more intense buttery flavor.

4. Even Compression To enhance browning, gently press down on the layers at different stages with the weight to ensure the potatoes are tightly packed. This creates a more cohesive and crispy Pommes Anna.

5. Resting Time After baking, let the Pommes Anna rest for at least 5 minutes before turning it out. This allows the layers to set, making it easier to slice and ensuring the structure holds when served.