• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About Valentina
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About Valentina
    • Contact
  • Recipe Index
  • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About Valentina
      • Contact
    • Recipe Index
    • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Potato Recipes » Pommes Anna Recipe

    Pommes Anna Recipe

    Jan 21, 2019 · by Valentina · 49 Comments

    This post may contain affiliate links.

    Jump to Recipe

    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!A few Pommes Anna on a white plate with fresh thyme

    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!?

    Individual, small Pommes Anna on parchment paper.

    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.

    One Pommes Anna on a white plate with thyme

    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.Small saute pan with melted butter with spoon

    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.

    Small saute pan with melted butter

    The potatoes should be sliced as thinly as possible. If you can use a mandoline, that's the best way to do it.   Thinly sliced potato on cutting boardMix 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.

    Thinly sliced potatoes mixed with butter and thymeLine the muffin tin with parchment and grease it well. Doing this will ensure you can remove the potatoes in their cake form easily.

    Muffin tin with parchment circles in each cupFill the muffin tins about ½ to ⅔ 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.

    Thinly sliced potatoes mixed with butter and thyme arranged in muffin tin

    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 on a white plate with thyme

    Pommes Anna Recipe

    Valentina K. Wein
    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!
    5 from 15 votes
    Print
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 55 mins
    Course Side Dish
    Cuisine French
    Servings 4
    Calories 283 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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!

    Notes

    Calorie count is only an estimate.
    Keywords great side dishes for meats and stews, best potato sides
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 

    More Potato Recipes

    • Small onion pizza with tomato slices on top with one slice being removed.
      Onion Pizza with Tomato and Basil
    • Smashed Potato Pizza Crust
    • cross section of sous vide pork tenderloin on cuting board
      Potato Side Dishes for Pork Tenderloin
    • Several filled spicy potato soft tacos with avocado and lime slices on a red plate.
      Spicy Potato Tacos

    Reader Interactions

    Comments

    1. Quyen - Kitchen Runway

      October 19, 2011 at 7:10 am

      Such an elegant dish with only 4 ingredients! Awesome! 🙂 I love potatoes - in every shape & form!

      Reply
    2. Terris - Free Eats

      October 19, 2011 at 4:02 am

      These really are beautiful. I love straightforward preparations that allow ingredients to shine. Lovely blog, I can't wait to browse some more. 🙂

      Reply
      • valentina

        October 19, 2011 at 4:14 am

        thank you so much! enjoy!

        Reply
    3. Christine

      November 02, 2011 at 7:48 pm

      Hi Valentina, Your Pommes Anna recipe has been selected to be featured in a Recipe Guessing Game.

      Reply
      • valentina

        November 02, 2011 at 8:13 pm

        Fun, Christine! Thanks! 😀

        Reply
    4. Kaye Kittrell

      February 28, 2013 at 4:44 am

      Wonderful! I'm trying this!! - Kaye
      http://www.youtube.com/user/kittrellkaye

      Reply
    5. nancy

      January 21, 2019 at 3:52 pm

      One of my ALL TIME FAVORITE potato dishes!! I absolutely love the idea of making them in a muffin tin - absolutely brilliant!!

      Reply
      • valentina

        January 21, 2019 at 4:33 pm

        Thanks, Nancy! I've made them without, and this was really simplifies the whole process. 🙂

        Reply
    6. Sharon

      January 21, 2019 at 5:10 pm

      This is such a lovely side dish to any main meal. Would go great for a romatic Valentine's day dish too.

      Reply
      • valentina

        January 21, 2019 at 7:29 pm

        I love that idea Sharon! 🙂

        Reply
    7. Noelle

      January 21, 2019 at 5:13 pm

      Love this dish!! Thank you.

      Reply
      • valentina

        January 22, 2019 at 4:30 pm

        Thank YOU!

        Reply
    8. Amanda

      January 21, 2019 at 5:46 pm

      This looks like the perfect side dish! You can't go wrong with potatoes and butter. Thanks for sharing!

      Reply
      • valentina

        January 22, 2019 at 4:30 pm

        I completely agree about butter + potatoes. 🙂 Thx!

        Reply
    9. Taylor Kiser

      January 21, 2019 at 5:54 pm

      Such an easy and delicious side dish! Definitely would need seconds on this!

      Reply
      • valentina

        January 22, 2019 at 4:31 pm

        Me too! 🙂 Thanks!

        Reply
    10. Jori

      January 21, 2019 at 9:39 pm

      You had me at potatoes and butter. I'm making beef stew for dinner tomorrow; these will go with that perfectly!

      Reply
    11. Ron

      January 22, 2019 at 12:23 am

      A wonderfully tasty classic dish and you just showed us an easy way to make them. I love your parchment paper tip as they will stick. Paired with your Braised Brisket Stew would be wonderful. I must confess, I love them the next morning reheated with poached eggs.

      Reply
      • valentina

        January 22, 2019 at 4:33 pm

        I love the idea of having them with poached eggs. Perfect! Thanks for coming by, Ron! 🙂

        Reply
    12. David

      January 22, 2019 at 2:24 am

      I’ve always heard of Pommes Anna but have neither made nor had them served to me. They are so elegant for a dish made so simple by you! Genius.

      Reply
      • valentina

        January 22, 2019 at 4:34 pm

        You are very kind. Thank you David and enjoy! 🙂

        Reply
    13. David @ Spiced

      January 22, 2019 at 4:30 am

      Wow, you're right that Pommes Anna are pretty! What a fun way to serve potatoes. I wasn't familiar with this style, but it's on my radar now for sure. I love potatoes when they've got that combination of soft and crispy going on. Great recipe, my friend!

      Reply
      • valentina

        January 22, 2019 at 4:36 pm

        I think you just nailed exactly what I love about potatoes! They can be soft and crispy all at once Thanks!:-)

        Reply
    14. Dawn - Girl Heart Food

      January 22, 2019 at 5:24 am

      Oh, wow! These are really pretty! What a lovely side dish for entertaining too - the presentation is so special. With all the winter comfort foods I've been enjoying lately, these would be some welcomed to serve alongside 🙂 Pinned! Hope you have a wonderful week, Valentina!

      Reply
      • valentina

        January 22, 2019 at 4:38 pm

        I hope you have a wonderful week too, Dawn. And many thanks for the Pommes Anna compliments! 🙂

        Reply
    15. Cookilicious

      January 22, 2019 at 10:58 am

      It is always interesting to know about world cuisine. Thanks for sharing this post with us. Enlightening read!

      Reply
      • valentina

        January 22, 2019 at 4:39 pm

        Thanks so much for checking it out! 🙂

        Reply
    16. Deb|EastofEdenCooking

      January 23, 2019 at 6:13 am

      Melt in your mouth goodness! A plus is finding another use for the muffin/cupcake pan in my cupboard.....

      Reply
      • valentina

        January 23, 2019 at 11:48 am

        Thanks, Deb! I'm learning that muffins/cupcakes are just one of my things that can be made in a muffin tin. 🙂

        Reply
    17. John / Kitchen Riffs

      January 23, 2019 at 8:43 am

      I haven't made this dish in years! And don't see it all that often on restaurant menus. Too bad, because it looks terrific, and tastes better. I clarify my butter the same way you do -- easiest method going. Anyway, fun post -- thanks.

      Reply
      • valentina

        January 23, 2019 at 11:49 am

        Thanks so much, John. I don't really see it on menus either, come to think of it. Well, we'll just keep making it at home. 🙂

        Reply
    18. James

      January 24, 2019 at 7:28 am

      I have never made this, but want to right now! I'm debating between the brisket or egg on top. I think both is the answer!

      Reply
      • valentina

        January 24, 2019 at 1:56 pm

        oooh, I like that. Both is best. Thanks for stopping by, James. 🙂

        Reply
    19. mimi rippee

      January 24, 2019 at 4:01 pm

      Fabulous! This is the way I've always made them, probably because my mother is French. But I love how you did the individual stacks!

      Reply
      • valentina

        January 24, 2019 at 8:52 pm

        Thanks so much Mimi! Love that your mom made this. 🙂

        Reply
    20. Kelly | Foodtasia

      January 24, 2019 at 7:42 pm

      These look SO GOOD! I must have stopped breathing when you described the sauce from the brisket seeping into the crevices!

      Reply
      • valentina

        January 24, 2019 at 8:57 pm

        Ha! I love that -- but keep breathing! 😉 Hope you try it, and thanks for visiting. ~Valentina

        Reply
    21. 2pots2cook

      January 26, 2019 at 8:15 am

      Beautiful and simple. That is exactly my cup of tea ! Thank you so much !

      Reply
      • valentina

        January 26, 2019 at 2:14 pm

        Thanks! Yes, beautiful and simple is a good combo. 🙂

        Reply
    22. Karen (Back Road Journal)

      January 27, 2019 at 8:46 am

      Love the little individual stacks, it makes for a terrific presentation. I can't wait to serve these at my next dinner party. I've pinned, thank you!

      Reply
      • valentina

        January 27, 2019 at 11:02 am

        Thanks so much for pinning, Karen. And of course for the visit. Hope you love it! 🙂

        Reply
    23. Jeff the Chef

      February 12, 2019 at 8:59 pm

      I love potatoes, and who doesn't love butter? I've love a nice poached egg on top!

      Reply
      • valentina

        March 06, 2019 at 8:16 pm

        That sounds perfect, Jeff. Love it.

        Reply
    24. Gerlinde de Broekert

      February 27, 2019 at 6:48 pm

      What a great presentation , perfect for a dinner party.

      Reply
      • valentina

        March 06, 2019 at 8:15 pm

        Thanks so much. Enjoy!

        Reply
    25. Mike Forrester

      July 17, 2019 at 2:08 pm

      Very good recipe. Little potato stacks perfectly done, flavored with thyme, and nicely golden.

      Reply
      • valentina

        July 17, 2019 at 3:29 pm

        Thanks so much, Mike! So happy you liked the recipe -- it's one of my favorites. 🙂 ~Valentina

        Reply
    26. Eha

      March 26, 2022 at 9:08 pm

      Before the ebbs and flows of life led to Asian and African and island meals five days out of seven and potatoes but rarely in the house, Pommes Anna was quite often made when friends came to call . . . oft with ghee if I remember . . . ? Tho' I rarely use butter these days . . . once friends can freely come for long weekends again I;ll remember to spoil them . . . lovely . . .

      Reply
      • valentina

        March 31, 2022 at 8:11 pm

        Thank you! Butter and potatoes are do the trick for spoiling friends. 🙂 ~Valentina

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Get new recipes
    you’ll love!

    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

    More about me →

    Seasonal Comfort Foods

    • ceramic bowl with Tuscan Bean Stew with green and white striped napkin
      Vegetarian Tuscan Bean Stew
    • Smoky Spanish Smashed Potato Casserole -- These potatoes are deliciously rich, super creamy, and comforting beyond belief. This is the perfect fall side dish to go with braised meats, chicken or even a salad.
      Smashed Potato Casserole
    • Creamy Parsnip Soup with Baby Parsnip French Fries in a purple bowl on a wood with a green floral cloth.
      Creamy Parsnip Soup Recipe
    • Cheesy Pancetta Brussels Sprouts Bake being spooned out of cast iron skillet with an orange spoon.
      Baked Brussels Sprouts with Pancetta

    Spring!

    • Slice of olive oil carrot cake on white plate with spiced whipped cream dollop on top.
      Olive Oil Carrot Cake with Apricot
    • Blue-rimmed plate with asparagus salad and pickled red onions
      Parmesan Asparagus Salad
    • Steamed artichoke with lemons slices between the leaves on a white plate
      Steamed Artichokes with Lemon Beurre Blanc
    • Top view of Spring Lamb Stew with Green Garlic in a cream-colored bowl
      Spring Lamb Stew with Green Garlic

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Press

    Newsletter

    Get new recipes you’ll love!

    Contact

    • Contact
    • Work with Me

    Review the privacy policy for Cooking on the Weekends

    Copyright © 2023 Cooking On The Weekends, All Rights Reserved