Classic Pommes Anna

Pommes Anna is a classic French dish made with sliced potatoes cooked in a lot of melted butter. Even though the preparation is simple and has just a few ingredients, the presentation makes it perfect for a special occasion. I’ll show you two ways to make this dish, as well as my own special twist! (This post was originally published on August 17th, 2012.)

Pommes Anna, or Anna potatoes, is one of the first recipes I remember making when I was in college, even before cooking school. It’s a dish that reminds me of Julia Child. She loved simple food, and she loved butter! Pommes Anna has both. 

The humble potato takes center stage in this beautiful side dish, and clarified butter is the supporting character. Using clarified butter means that this dish is also Whole30 approved, Paleo and gluten free!

What kind of potatoes are best for Pommes Anna?

Boiling or russet potatoes work best for this dish, as they have a mild flavor and are firm enough to hold their shape when cooked.

I’ve given this Pommes Anna recipe a twist by adding fresh thyme. But you can also layer them with shallots, parmesan cheese, minced garlic, or other fresh herbs. 

Ingredients for Pommes Anna

• 2 1/2 pounds boiling potatoes, washed, peeled and sliced into thin slices about 1/8″.
• 1/2 cup unsalted clarified butter*
• 2 tablespoons chopped fresh thyme sprigs, chives, parsley, rosemary, oregano or a combination of herbs.
• Kosher salt and white pepper

How to Make Pommes Anna

There are two ways to prepare this Pommes Anna recipe. Both methods use clarified butter, also called ghee, which is butter that has all the milk solids removed. It has a higher smoking point than regular butter. That means the potatoes will have a lovely golden crust, but won’t burn.

The first method is on the stove top

 For this preparation, a cast-iron  skillet is best. If you don’t own a cast iron skillet, a nonstick, ovenproof skillet will work as well.

• Peel the potatoes. Keep them in a large bowl of cold water until they are all peeled. This tip applies to all potato preparations to keep them from discoloring, like Potato Pancakes Swiss Rosti, or Crispy Roasted Potatoes.
• Slice potatoes about 1/8″ thick using a mandoline or a sharp knife. Try to keep the potato slices as uniform as possible. 

• Lay the slices on paper towels to remove excess moisture while the skillet is heating up.
• Over medium heat, heat the cast iron skillet. Remember, cast iron is very heavy, so it requires longer to preheat. Once the skillet is hot, pour or ladle about ¼ inch clarified butter in the bottom of the pan.
• Begin placing the potatoes in a layered, circular pattern, working into the center. Season the first layer with salt, pepper and fresh thyme.

• Add a little more butter and continue with the second layer.

• Repeat with the rest of the potatoes, seasoning each layer and adding a ladle-full of clarified butter.

• Cover the pan and turn the stove to low. Continue cooking until the potatoes are tender when pierced with a fork, about 35-40 minutes, depending on how thick the potatoes are and how deep your skillet is.
• Since a cast iron pan’s handle will be just as hot, transferring the potatoes to a serving dish can be tricky. First, run a knife around the edge. If your cast iron pan is properly seasoned, it should come out very easily. 
• I use a wooden cutting board or baking sheet, and a hot pad holder and flip the whole thing over. Nothing sticks to the bottom and you can see the potatoes are perfectly golden brown.

Garnish the finished Pommes Anna with additional fresh thyme, fresh chives, and salt and pepper.

TIP

To transfer it to a serving plate without it falling apart, I use the insert from my cake pan with the removable bottom. It’s very thin, and can easily slip under the potatoes.

The second method is in the oven

For this method, use a cake pan or springform pan with a removable bottom, which makes removing the potatoes much easier. Use this method if you don’t need extra oven space. For this version, I used parsley, thyme, chives and thinly-sliced shallots. 

• For the second method, follow the recipe for Pommes Anna in the exact same way, but in a pan with a removable bottom. 
• Preheat the oven to 375 degrees and bake in the oven until the potatoes are fork tender, about 35-40 minutes. 
• You don’t need to cover the pan.

• Pork Loin with Apples
• Leg of Lamb with Fresh Mint Sauce  
• Prime Rib
• French Roasted Chicken

How to make clarified butter

While Clarified Butter sounds complicated, it doesn’t take more than 10 minutes to make.

Melt butter in a small saucepan over a medium-low heat. After the butter is melted, skim off the foam and carefully pour the clear golden liquid into a container, leaving the milk solids. Whatever butter you don’t use, can be stored in the fridge for future use.

Wondering what to serve with Pommes Anna? Try one of these French main dishes:

Porc a la Normande

French Roasted Chicken

Rack of Lamb

Pommes Anna

Cynthia

Pommes Anna is a classic French side dish made with sliced potatoes cooked in a lot of melted butter. Even though the preparation is simple and has just a few ingredients, the presentation makes it perfect for a special occasion.

5 from 49 votes

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Side Dish

Cuisine French

Servings 8 servings

Calories 203 kcal

Ingredients

  

1x2x3x

• 2 1/2 pounds boiling potatoes, washed, peeled and sliced 1/4″ thick
• 1/2 cup unsalted clarified butter*
• 2 tablespoons chopped fresh thyme, chives, parsley, rosemary, oregano or a combination of herbs.
• Kosher salt and white pepper

Instructions

 

• Wash, peel and slice potatoes 1/4″ thick and drop into cold water to prevent browning. When ready, drain and pat potatoes dry with paper towels.
• In a 9 or 10" heavy bottomed cast iron or non-stick skillet, pour about 1/4" butter. Over a medium heat, arrange potato slices in a circle, sprinkle with some herbs, and a little salt and pepper.
• Add more butter and continue layering potatoes, thyme, salt and pepper,  finishing with a layer of potatoes.
• Drizzle top with any remaining butter.
• Cook over medium heat until bottom begins to get brown and crusty.
• Reduce heat, cover and continue cooking until potatoes are tender when pierced with a fork, about 30-40 minutes depending on depth of pan and thickness of potatoes.
• When done, invert onto a serving plate and cut into wedges.
• Sprinkle with more fresh herbs.
• *To clarify butter, heat over a low heat until butter is melted. Spoon off and discard white foam. What remains is clarified butter. It has a higher smoking point than regular butter.

Nutrition

Serving: 1servingCalories: 203kcalCarbohydrates: 23gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 31mgSodium: 127mgPotassium: 659mgFiber: 3gSugar: 2gVitamin A: 448IUVitamin C: 15mgCalcium: 25mgIron: 1mg

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