This Pommes Anna, or Anna Potatoes recipe is buttery, aromatic and oh-so-delicious! It’s one of the prettiest, easiest ways to serve potatoes!
How pretty are these? And they’re delicious!
This is the side dish I go to to when I want to be a little “fancy” without making something difficult that takes too much time.
Now picture, if you will, Braised Brisket Stew sitting next to it. Can you imagine how good the sauce from the brisket would be, seeping into the tiny crevices of these thinly sliced potatoes?
I know, right!?
What is Pommes Anna?
- Named after a mid-19th century Parisian beauty, Pommes Anna, or Anna Potatoes, is a classic French dish of thinly sliced, layered potatoes cooked in melted butter.
- The layered thin potato slices are shaped into cake-like formation and cooked until crispy.
- The starch in the potatoes holds the “cake” together. For this reason, the potato slices should not be rinsed or soaked in water.
- Although they’re at their best immediately after they’re cooked, a Pommes Anna recipe can be made ahead, and reheated in the oven just before serving.
My version of Pommes Anna requires a muffin tin, which makes the process fairly quick and easy.
Tips for making this Pommes Anna recipe:
The butter should be clarified. I use a simple method to do this. Simply melt the butter on a low heat. The milk solids will mostly rise to the top, and some will settle on the bottom. The milk solids at the top can easily be removed with a spoon. This is an important step because removing the milk solids allows the butter to have a higher burn point.
When you pour the clarified butter into another dish, be careful to leave the milk solids that have settled on the bottom in the pan.
The potatoes should be sliced as thinly as possible. If you can use a mandoline, that’s the best way to do it. Mix evenly. The slices will want to stick together, so when you add them to the butter, use your hands to be sure each slice is well coated.
Line the muffin tin with parchment and grease it well. Doing this will ensure you can remove the potatoes in their cake form easily.
Fill the muffin tins about 1/2 to 2/3 the way up. You can make them as high as you’d like, but the taller they are, the trickier they might be to move.
Serving Pommes Anna
This pretty potato preparation can be lovely as a side dish or as part of your main course. You can make small, individual servings, as I did here, or a larger preparation that can then be sliced like a pie.
You can even crack an egg over Pommes Anna for brunch! However you decide to serve it, you’ll greatly impress your guests!
If you try the Pommes Anna, or any of my other recipes, I’d love to hear what you think in the comments. You can also follow me on Instagram, Pinterest and Facebook to keep up with my mouth-watering recipes!
Pommes Anna Recipe
- 6 tablespoons unsalted butter, clarified (see recipe instruction no. 2))
- 1 tablespoon fresh thyme, washed and dried, finely chopped
- 1½ pounds small potatoes (Baby Dutch Yellow are perfect), washed and dried
- ½ teaspoon salt
- a few turns of freshly ground black pepper
- Set the oven and clarify butter. Preheat the oven to 375°F and adjust a rack to the center.Clarify the butter: Add the butter to a small sauté pan and turn the heat to low. Melt the butter completely. Use a spoon to remove the milk solids from the top surface. Then, very slowly, pour the butter into a large mixing bowl, leaving any milk solids that have settled to the bottom, in the pan.
- Prepare the muffin pan. Use a pastry brush and a small amount of the melted butter to grease 8 cups in a muffin pan. Then line them with parchment paper rounds. (You can get the size right by outlining the bottom of the cups from the muffin tin on the parchment.) Add the thyme and salt to the clarified butter and mix. Set aside.
- Slice potatoes. Preferably using a mandoline, slice the potatoes as thinly as possible, but not paper thin! Add all of the slices to the bowl with the butter, and use your hands to be sure the slices separate and all become well coated.
- Assemble in pan. Divide potato slices evenly among the prepared muffin cups, layering them in a circular pattern. Lightly press the top of each one to make sure the potatoes are packed. Drizzle any remaining butter-thyme mixture over them.
- Bake. Cover the muffin tin lightly with foil and place in the preheated 375°F oven for 20 minutes. The potatoes should now be tender. Remove the muffin tin from the oven, turn it up to 425°F, and cover a baking sheet with parchment paper. Very gently, use a small off-set metal spatula to remove each potato cake from the muffin pan, and place them on the parchment-lined baking sheet. Be sure to take each parchment round off the bottoms as you go. Place them back in the now 425°F oven until the edges of the potatoes are golden, about 10 minutes.
- Serve ASAP!
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