Introducing Pommes Anna – also known as Potatoes Anna – the ultimate French potato cake. Thinly sliced potato, lots of butter, crispy edges, soft centre, and a big “wow” moment when you flip it out. We’ve had quite a few of those in the process of developing it!
Nagi's Notes
I let out an audible gasp the first time JB flipped this out of the pan, preceded by excited screeches that could probably be heard down the block. We are talking pure potato magic here! Just 4 ingredients – potato, butter, salt and pepper. The crispy golden edges are everything. Honestly, I want to lift the whole lid off and run away with it!
Pommes Anna
I first learned about Pommes Anna during my second year of culinary school, when I was working at a Michelin-star restaurant in my hometown, Chasselay (near Lyon). We used to make individual ones, cooked in small skillets straight on the flat top. Just one single layer of potatoes, but still so crisp and buttery. Pommes Anna quickly became one of those simple side dishes I always loved making.
For a little backstory – Pommes Anna was created in the late 1800s by chef Adolphe Dugléré at Café des Anglais in Paris. He named it after Anna Deslions, a well-known courtesan who dined there often. It has become a French classic that is still widely served today at both fine dining and family-run rustic bistros.
Now it’s your turn to learn how to make Pommes Anna. Be patient, it’s easy and fun to do, and the result is a show-off dish that looks amazing every time!
Ingredients
Only four ingredients, but the result is beautiful. Pommes Anna is one of those recipes that proves simple food can be truly special.
Potato – Starchy potatoes are the best here. They cook soft inside and absorb the butter flavour, while going crisp on the outside.
– Australia: Sebago (the dirt brushed potatoes sold everywhere) are perfect.
– US: Russet
– UK: King Edward or Maris PiperButter – Regular unsalted butter. We use it to make clarified butter (just melt it, then set aside for a few minutes. That’s it.) Using Ghee? I personally wouldn’t recommend it (see FAQ why).
Salt – Just cooking salt or kosher salt, the same one we use in almost all RTE recipes. Seasons each layer and brings out the buttery potato flavour.
White Pepper – Light pepper that blends into the potatoes without leaving black spots. Adds gentle warmth without taking over the dish. Black pepper works too, but you will be able to see it.
How to make Pommes Anna
Here’s how to make Pommes Anna. Just thin slices of potato, lots of butter, a bit of patience, and you’ll get that beautiful French golden potato “layer cake” every time.
1. Make clarified butter – it’s easier than it sounds!
Pommes Anna cannot exist without clarified butter! That is what makes the potato crispy – regular butter wouldn’t achieve the same amount of crispiness.
Clarified butter is just melted butter that is set aside so the milk solids settle at the bottom. Then you pour off the golden butter fat which is clarified butter. The butter can be melted in the microwave or in a saucepan.
For more detailed steps, see this post here – How To Make Clarified Butter.
2. making the pommes anna
Now let’s assemble the Pommes Anna.
Butter the pan – Pour 2 tablespoons of the clarified butter into a 24cm / 9.5” cast-iron skillet and brush it around so the whole base is coated.
If you don’t have a cast iron skillet, see the FAQ for other options – other pans, cake pans etc.
Slice the potatoes – Start by slicing two or three potatoes 1.5mm / 0.06” thick using a mandolin. It’s best to slice as you build otherwise the sliced potatoes turn brown as they are sitting around.
Quickly sort the slices into small, medium and large sizes. Do not put them in water. Water washes off the starch, and you need that starch to make the slices “meld” together as they bake.
Build the first layer – Using the medium size slices, put one slice in the middle, then build a spiral around it, overlapping each slice by about 3/4. Then, using the larger slices, make a second spiral around the first one until the whole base is fully and evenly covered. If you have medium slices left, you can use them here too. The second spiral should slightly overlap the first to keep the final shape tidy and firm. Tuck some small slices inside the tiny gap in the centre, do this for every layer to keep the middle neat.
Brush / dab with one-third of the clarified butter, making sure you don’t disturb or lift the slices. Season with a third of the salt and white pepper.
Build two more layers – Repeat the same spiral pattern twice to finish the Pommes Anna, brushing with butter and sprinkling with salt and pepper. Make sure to use all the butter – otherwise your dish is not French!
Bake for 70 minutes covered with a “cartouche”. Remove the cartouche, then bake for another 30 minutes, until the top and edges are deep golden and crisp.
A cartouche is just a round piece of baking paper (parchment paper), it protects the top from drying out too fast and helps control evaporation, so the layers cook evenly. (See here for how to make a cartouche).
7. Rest the Pommes Anna for 10 minutes on the counter. It will set a bit and will be easier to flip.
8. Flip it onto a plate, lift the pan and enjoy that moment when the golden layers appear. Now it’s time to get your fork out and dig into this beautiful Pommes Anna!
How to serve Pommes Anna
The truth is that Pommes Anna would pair with a lot of dishes. But STEAK would be my number one answer! Think juicy Tomahawk, Skirt Steak or even Prime Rib or Rump Cap. I would swipe right for all of them! And it would also be perfect with a simple Roast Chicken, Crispy Skin Fish or Pan Seared Salmon. Choosing would be the hardest part here! Don’t forget to also serve it alongside another side dish like Garlic Peas or Roasted Asparagus.
And that’s Pommes Anna! Crispy, buttery, and guaranteed to make everyone at the table go quiet. I cook it when I need silence from Nagi at the office. Please give it a go and don’t forget to leave feedback!
Bon appétit! – JB 👨🏻🍳
FAQ – Pommes Anna
No, sorry, the potatoes will turn brown. Once they’re sliced, they oxidise fast. This dish is best made and cooked straight away for the nicest colour and texture.
Yes! Cook it fully, let it cool in the pan. Then when ready, reheat in the oven until hot inside. It reheats beautifully.
You don’t have to use cast-iron, but it really is the best. It heats evenly and browns like a dream. You can still use a regular oven-safe pan or even a cake dish, just make sure it’s the same size, around 24cm / 9.5”. The heavier the pan, the better the crust and colour.
You can use ghee (ratio is the same) but I would personally not recommend using it for this recipe. The flavour is stronger and nuttier than clarified butter and it can take over the delicate buttery taste we are after. Clarified butter has a cleaner, more neutral butter flavour
You can place it under the grill for 2–3 minutes on the middle-high shelf to get more colour. Just make sure to keep a close eye on it so it. Leave it a little longer if needed.
I started this recipe on my own, doing the research and testing the first couple of versions. Then I talked it through with Nagi and her brother Goh, who honestly has the biggest food brain out of all of us at RTE. After sharing ideas, I pretty much nailed it on the third try. Nagi cooked it once after that to test it out, and I made it two more times so we could answer all our little questions and lock it in. Team effort, classic RTE style.
Watch How To Make It
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JB’s Pommes Anna
Ingredients
- 1.6 kg / 3.5 lb medium starchy potato , around 200g / 7oz each, (7cm / 3” wide), unpeeled (Aus: Sebago dirt brushed, US: Russet, UK: Maris Piper, King Edward) (Note 1)
- 160g / 5.6 oz unsalted butter (makes 1/2 cup clarified butter) (Note 2)
- 1 tsp cooking salt / kosher salt
- 1/4 tsp white pepper powder
Optional
- 1 sprinkle sea salt flakes , if you want (I did!)
Instructions
ABBREVIATED RECIPE:
- Build 3 layers of thinly sliced potatoes (1.5mm / 0.06") in a spiral pattern brushing with clarified butter and seasoning as you go. Bake 70 minutes at 200°C / 400°F (180°C fan) covered with cartouche then 30 minutes uncovered. Rest 10 minutes, flip, and enjoy!
FULL RECIPE:
How to make Clarified Butter:
- Melt the butter in a saucepan or microwave. Set aside for 5 minutes until the milk solids settle on the bottom (white stuff). Scrape off the foam, then slowly pour the clear golden butter through a small sieve into a jug while leaving the milk solids behind (discard it). That clear golden butter is your clarified butter.
How to make Pommes Anna:
- Prep pan – Preheat oven to 200°C / 400°F (180°C fan-forced). Brush the base of a 24cm / 9.5" cast-iron skillet with 2 tablespoons of clarified butter. (Note 3)
- Slice potatoes – Peel potatoes and using a mandolin, slice 2 or 3 potatoes 1.5mm / 0.6" thick. Quickly sort the slices into small, medium and large sizes. Do not put them in water. (Note 4 + 5)
- Build the first layer – Using the medium size slices, put one slice in the middle, then build a spiral around it, overlapping each slice by about 3/4. Then, using the larger slices, make a second spiral around the first one until the whole base is fully and evenly covered. If you have medium slices left, you can use them here too. The second spiral should slightly overlap the first to keep the final shape tidy and firm. Tuck some small slices inside the tiny gap in the centre, do this for every layer to keep the middle neat.
- Brush / dab generously with clarified butter, taking care not to disturb or lift the slices. Season with a third of the salt and white pepper.
- Build two more layers – Repeat the same spiral pattern for 2 more layers, brushing with clarified butter and seasoning each layer.
- Cartouche – Place a cartouche (circle of baking paper / parchment paper) on top. (Note 6)
- Bake for 70 minutes. Remove the cartouche, then bake another 30 minutes until the top and edges are deep golden and crispy.
- Rest + flip – Rest for 10 minutes on the counter. Flip onto a plate and lift the pan to reveal your beautiful Pommes Anna. Serve immediately, happiness does not wait 😊
Recipe Notes:
Nutrition Information:
Life Of Dozer
Dozer pretending he’s here for creative input, not snacks.
If I make this ahead in the morning do I leave it in the pan? Also how long to reheat?Thanks
Hi Kathy, yes you can let it cool in the pan. Reheat with the cartouche on top in a 180°C / 350°F (160°C fan-forced) oven for 30 minutes or until hot.
I just LOVE Dozer in his French hat 🙂 Such a good boy!!!
It’s his favourite – cause he can barely feel it. A witches hat for Halloween on the other hand….not so much 🤣
Could you not use ghee instead of clarifying butter yourself?
Hi Jane, you could but I wouldn’t recommend it. I explain why in the FAQ.
“I cook it when I need silence from Nagi at the office.” Hahaha C’est pas très gentil, Chef 😀
Haha, but she loves it!!
Elegant and subtle (French) way to say “tais-toi!”. Ca passe crème 😀
RUTHLESS!!😂 but also highly effective
Oh my word, now I’ll have to go and get some steaks! My boys are becoming your biggest fans. Steak and fancy taties, what could be better
Hi Nina, the answer is nothing! 🙂
Hi JP and Nagi! How do I adjust the recipe/bake time if I only want the crispy bottom layer?
Hi Annabell, if you only want the crispy bottom layer, just make one single layer of potatoes in the pan (use about 3 medium potato for the same size pan). Cook it for 30 minutes with the cartouche and then 15 to 20 minutes without it. Please let me know how it goes!
From Canada….I am looking forward to trying this recipe. Could I use melted ghee as a substitute for clarifying the butter manually? Any advantages or disadvantages to doing so?
Hi Mark, You can use ghee (ratio is the same) but I would personally not recommend using it for this recipe. The flavour is stronger and nuttier than clarified butter and it can take over the delicate buttery taste we are after. Clarified butter has a cleaner, more neutral butter flavour. I am gonna update the recipe about this matter. Few people have already asked about this. 🙂
Thanks JB for “clarifying” this. Appreciate the useful insights!
beautiful! do you have to peel the potatoes?
Hi Mike, yes you do! Let me update the recipe so there no confusion. 🙂
I love this recipe, but it’s so much easier to use ghee – which is already clarified butter.
Hi Lindy, you can use ghee but I would personally not recommend using it for this recipe. The flavour is stronger and nuttier than clarified butter and it can take over the delicate buttery taste we are after. Clarified butter has a cleaner, more neutral butter flavour.
Your recipe brought back memories. It was one of my husbands favorite recipe, (in the US we call it Potatoes Anna). I think I’ll surprise everyone and try your recipe for Christmas.
Hi Candy, that is really special to hear. I’m honoured this recipe brought some memories back for you. I hope it brings a smile to everyone at the table for Christmas 🙂
Well I have a GF guest coming over the holidays. I have one meal for which I always make scalloped potatoes. I’ve tried a number of flour substitutes for the roux and don’t care for the results. I think this might be the perfect substitute. Thank you!
Thanks for leaving a comment Em, I hope it works out well for your guest. Enjoy the holidays!
Since the sneak peek appeared of this photo session was “leaked” about a week ago, I have done a website “potato” search daily! As a dedicated potato and butter fiend this is a favourite dish of mine. I tried making it myself about 40 years ago from a magazine recipe. Even for me it was just too much of a pool of melted butter. I have a gorgeous 2+” thick tomahawk steak for dinner tonight. I’ll now push aside the planned jacket potato for this recipe. It might be a bit rich, but we’ll die happy 😊 😋 If we survive, we can eat a salad tomorrow. 😉
Hi Deb, I love the commitment of a daily potato search! is true commitment. That tomahawk with Pommes Anna sounds like a dream dinner. “If you survive the joy, you can balance it with a salad tomorrow” Well said!! Haha!
Oh that beautiful potato arrangement….
Isn’t it nice to look at! Thanks Kerry!
I wanted a steak for dinner tonight but didn’t have all the sides sorted so this recipe came in clutch! I used ghee because I had some on hand and it worked out perfectly. I also made a single serving in a small stainless steel pan and adjusted the cook time to 20 mins covered, then 20 uncovered with the same wait time.
Hi Thao, I Love hearing this! A little single-serve Pommes Anna next to a steak sounds like a winner. Great call adjusting the timing for the small pan. Sounds like you nailed it!
Umm, this doesn’t look like 8 serves, more like a portion for 1!
🤣
Just woken up to this delicious looking recipe. As always the detail is so good. Just explaining what clarified butter is, is so helpful.
Will be making Pommes Anna this weekend.
I really enjoy the team work and fun that you all bring across.
Thankyou for brightening our days.
I just love seeing Dozer looking serious!
Cheers Fiona
Thanks for your kind message Fiona, I really appreciate your feedback on the post 🙂
Ummm… don’t think this will serve 8, looks more like a portion for 1! 🤣
Haha good answer!!
Looks fabulous – can’t believe I haven’t come across this before.
What size of pan would you use for half the recipe? Am scared I will eat the whole lot and there’s only 2 of us…
Hi Elspeth, there is nothing wrong with having leftovers! But you can use a 17cm / 6.7″ pan for half the recipe. It should be perfect.
My Dad doesn’t know the meaning of leftover tatties!! His specialty is Nagi’s dauphinois potatoes (which are divine) so I need an alternative show stopper. Thank you!
Hi Nagi can you and and JB make a fail proof lemon macaron recipe please
This looks so delicious and very French. Well done JB.
Thank you so much Pauline!!
How do I make this for one?
If you go to the ‘print’ view, you can adjust the recipe measurements by decreasing or increasing the ‘serves’ drop down field.
Use an. 8 inch cast iron pan.
Hi Eleanor, you can use a small oven-safe skillet or pan and just scale everything down. 2 or 3 potatoes should be enough to have leftovers 🙂 (You can also use the “serves” drop down field located in the recipe card as Chantalle just said.)