Pommes Anna
By L'OCA
Thin slices of potato, rich butter, and classic technique combine to create a timeless, yet approachable symbol of French elegance…
1 hr, 15 min cook time
Serves 4
Pommes Anna is a perfect example of French culinary artistry and demonstrates how simple ingredients, when treated with skill, can become something extraordinary.
Named after Anna Deslions, a famous Parisian courtesan known for her refined taste, this recipe transforms the humble potato into a crispy, buttery, and classic French side dish.
The steps below may read a bit like an arts and crafts project, but if you take your time building each layer of this Pommes Anna, you’ll be rewarded with a crowd-pleaser that’s as visually stunning as it is delicious.
Ingredients
Preparation Notes
While making a Pommes Anna is relatively straightforward, it still relies on a few time-honoured French cooking methods.
First comes brown butter, which deepens the flavour and gives it a warm, nutty aroma.
- Melt the butter in a heavy pan over medium heat until it begins to foam.
- Stir gently as the foam subsides, watching the milk solids turn a rich golden brown and begin to smell nutty.
- Remove from the heat and transfer the butter, with all its brown bits, into a heatproof bowl and set aside.
Next up is a cartouche, or “false lid”, a round of parchment placed over the food to trap steam while cooking. You can also use it in other recipes when you want gentle, even cooking.
- Start by cutting a square of parchment paper slightly larger than the pan.
- Fold it in half twice to make a smaller square, then diagonally into a triangle. Continue folding until it is too narrow to fold further.
- Hold the point over the centre of the pan and trim the outer edge to match the pan’s radius. Cut off the tip to create a hole in the centre.
- Unfold the paper to reveal a round cartouche.
NOTE: This recipe requires TWO cartouches.
Making the recipe
Step 1
Peel & Slice the Potatoes
- Peel all 5 potatoes.
- Take the first potato and, using a mandolin, slice it width-wise into thin rounds about 2–3 mm thick, roughly the thickness of a coin, keeping the slices stacked to maintain the potato’s original shape.
- Slice the remaining four potatoes length-wise into thin pieces of the same thickness, arranging each set of slices as you go.
Step 2
Prep your Skillet
- Using a 12-inch oven-proof skillet, lightly grease the bottom with a small amount of brown butter.
- Place the first cartouche in the pan, making sure it lies flat. (See the “Preparation Notes” section above for cartouche instructions.)
- Brush another small amount of brown butter over the cartouche, then place the pan over low heat to warm and coat it evenly.
- Remove from the heat.
Step 3
Layers & Layers
- Start by placing one width-wise slice in the centre of the pan.
- Form a small concentric circle of overlapping width-wise slices around it.
- Use the longer length-wise slices to create a larger outer circle.
- Arrange evenly, as the bottom will become the top, to ensure a neat presentation.
- Brush a little brown butter over the layer of potatoes.
- Season generously with salt and pepper, then sprinkle a third of the chopped parsley, thyme, dill, minced garlic, and shallots evenly over the surface.
- Continue layering in the same pattern, brushing a little brown butter and sprinkling the herbs and seasonings on each layer, until you have three complete layers.
Step 4
From Pan to Oven
- Preheat the oven to 350°F.
- Poke a few holes in the top layer of potatoes with a paring knife.
- Cover with the second cartouche and press down gently.
- Cook on the stovetop over medium-high heat for 15–20 minutes, until the outer edges begin to turn golden and crisp.
- Transfer the pan to the oven and bake for about 20 minutes, or until the potatoes are tender when pierced with a knife.
- Carefully remove the pan from the oven and allow the potatoes to cool slightly.
Step 5
Flip & Serve
- Run a spatula around the edges of the pan to loosen the potatoes.
- Place a serving plate or cutting board over the pan and carefully flip to release the Pommes Anna.
- Let rest for 10 minutes, then slice into wedges and serve alongside roasted or grilled meats, or with pan-seared fish.
