Classic Potatoes Anna Recipe (Pommes Anna)
User Reviews
5
Classic Potatoes Anna Recipe (Pommes Anna)
Description
The Classic Potatoes Anna recipe uses large russet potatoes peeled and sliced thinly. The slices are kept in cold water during prep to prevent browning, then rinsed and thoroughly dried before layering. In a buttered cast-iron skillet, the potato slices are layered in a fanned pattern from the center outward, each layer brushed with melted butter and seasoned with salt and black pepper.
A second pan is used to press down and compact the potato layers to eliminate air gaps and promote even cooking. The dish is covered with foil and baked at high heat for 20 minutes to cook through, then uncovered and baked further to develop a browned, crisp top crust. This combination results in a dish that is firm enough to slice but tender inside with a rich buttery flavor.
Potatoes Anna is traditionally served immediately as a side dish. The texture contrasts between the crunchy golden surface and soft interior make it appealing as a complement to roasted or grilled meats.
Practical advice includes serving soon after cooking or keeping warm briefly covered in a low-temperature oven, storing refrigerated for up to four days or frozen for three months, and reheating in the oven to maintain texture. Clarified butter or oil can substitute for butter, and additions like parmesan cheese or fresh herbs can be layered for more flavor. Bake time may be adjusted to achieve desired browning.
Ingredients
- 3 russet potatoes large
- 4 tablespoons unsalted butter melted
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 425°.
- Peel and thinly slice the russet potatoes.
- Keep the potatoes in a container of cold water while slicing the other ones.
- Drain and rinse the sliced potatoes well under cold water.
- Thoroughly dry the potatoes using a flour-sack towel or paper towels.
- Add 2 tablespoons of butter to a 6” or 8” cast-iron skillet or non-stick pan over low to medium heat.
- Working from the inside out layer the sliced potatoes to fan out over the pan.
- Drizzle on some melted butter and then season with salt and pepper.
- Shake the pan a little bit to ensure nothing is sticking and then repeat the layer of potatoes, butter, salt, and pepper 3 more times to make 4 total layers.
- Using another same-size pan press the potatoes down to flatten them out and compress them.
- Cover with foil and bake for 20 minutes at 425°.
- Remove foil and bake for another 20 to 25 minutes or until well browned on top and cooked throughout.
Notes
- Serve Potatoes Anna immediately or keep covered in a 200° oven for up to 30 minutes before serving.
- Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 3 months; thaw in the fridge before reheating.
- Reheat on a parchment-lined sheet tray at 350° for 6 to 8 minutes until warmed through.
- Clarified butter or oil may be used as a substitute for melted butter.
- Additions such as parmesan cheese or fresh herbs like thyme or rosemary can be layered with the potatoes for extra flavor.
- Baking time may need to be extended slightly to develop a deeper golden crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 98mg | 4% |
| Potassium | 670mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 351IU | 7% |
| Vitamin C | 9mg | 10% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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