Pommes Anna
Thinly sliced potatoes layered in butter, then cooked until the outside turns into a crispy, golden shell whilst the inside stays creamy and tender. You build it up in circles, flip it like a cake, and what you get is this gorgeous potato disc that's crunchy on top and bottom but soft in the middle.
Ingredients
- 1 kg waxy firm potatoes
- 150 gr unsalted butter
- thyme optional
- salt and black pepper
Instructions
1. Prep the potatoes
- Peel the potatoes and slice them as thinly as possible, about 2-3mm thick. A mandoline makes this dead easy. Drop the slices into a bowl of cold water as you go to stop them browning.Uniform thickness is crucial. If some slices are thicker than others, they won't cook evenly and the whole thing falls apart.
2. Dry and season
- Drain the potato slices and pat them completely dry with kitchen paper. This is important, any water will stop them crisping up. Season generously with salt and pepper.Wet potatoes steam instead of fry. Don't skip the drying.
3. Butter the pan
- Brush your pan generously with melted butter, making sure you get the sides as well as the base. Pour a thin layer of butter into the bottom.The butter creates that crispy, golden crust. Don't be shy with it.
4. Layer the potatoes
- Arrange the potato slices in overlapping circles, starting from the centre and working outward. Make it look nice, this is the side everyone will see when you flip it. Brush each layer with melted butter and season lightly. Keep layering until all the potatoes are used, pressing down gently as you go.The circular pattern isn't just for show, it helps the whole thing hold together when you flip it. Press down firmly so there are no air pockets.
5. Start on the hob
- Place the cast iron skillet over medium heat and cook for 10-12 minutes. You'll hear it sizzling, that's the bottom layer getting crispy. Don't peek or move it around.This initial hob time gives the base a proper golden crust before it goes in the oven.
6. Finish in the oven
- Transfer the cast iron skillet to a preheated oven at 200°C (180°C fan) and bake for 35-40 minutes. Press down with a spatula a couple of times during cooking to compress the layers.The compression is what turns separate potato slices into one cohesive cake. It also helps the butter redistribute.
7. Flip and serve
- When the potatoes are tender (test with a knife through the centre), remove from the oven. Let it rest for 2-3 minutes, then run a knife around the edge. Place a plate over the pan, flip it confidently, and lift the pan away. The golden, crispy side should now be on top.The flip is the dramatic moment. If you've buttered properly and got a good crust, it'll come out clean. If bits stick, scrape them onto the top, no one will know.
8. Slice and serve
- Cut into wedges like a cake. Serve immediately whilst it's still crisp.Pommes Anna waits for no one. The crispy edges start to soften after about 10 minutes, so get it to the table fast.
Notes
- Potato choice matters: Waxy potatoes hold their shape better than floury ones.
- Mandoline safety: Use the guard. Seriously. French emergency rooms see a lot of mandoline injuries during potato season.
- Pan alternatives: A proper copper pommes Anna pan is traditional, but a well-seasoned cast iron skillet works brilliantly. Non-stick is fine but won't give you quite the same crust.
- Butter quantity: 150g sounds like a lot, but you need it. This isn't a light dish, embrace it.
- Make ahead: You can layer the potatoes a few hours ahead and keep them covered in the fridge. Bring back to room temperature before cooking.
- Thyme variation: Some recipes add fresh thyme leaves between the layers. It's not traditional but it's bloody good.