Break free from the routine with this elegant yet surprisingly easy Pommes Anna Recipe! Tired of the same old potato side dishes? Forget mashed, baked, or fried; this dish offers a delightful new texture with its crispy exterior and tender, soft interior in every wedge. Perfect as a show-stopping companion to dishes like your favorite meatloaf, this recipe comes together beautifully with just some simple slicing and clever layering, making it an impressive addition to any meal without the fuss.
The potatoes
The most effective way to slice the potatoes is by using a mandoline. A mandoline is a better way to slice and dice. Be very careful using it. The blades are very sharp. Use a sharp knife if you do not have a mandoline. After slicing the potatoes, do not place them in water. The starch in the potatoes adds to the dish. Placing them in water will wash away some of the starch in the potato.
Layering the Pommes Anna Recipe
The first step is to brush about 1-1/2 tablespoons of butter onto the bottom of an eight inch iron skillet. Any oven safe pan should do if you do not have an iron skillet. Next, sprinkle some sea salt over the bottom of the buttered skillet. Layering the potatoes is easy once you get through the first layer. The first layer is kind of the “show” layer. In the middle of the pan, place one of the bigger pieces of sliced potato. Work around from there overlapping potato slices. The bottom of the pan should look like the picture in the post. However, you can make whatever pattern you want! Make it your own! Try to get at least 4-5 layers because the layers will cook down.
Removing the potatoes from the pan
The bottom layer of the Pommes Anna Recipe will be the side your guests will see when serving. When the potatoes are done cooking, run a spatula around the edge of the pan. Then loosen the potatoes from the bottom of the pan. You will have to flip the potatoes twice to get them right side up. Carefully place a plate on top of the skillet and flip the potatoes out. Then use another plate to get them right side up to serve. Do not worry if any potatoes stick to the bottom of the pan. Just scrape them out and piece them back together. There were a few pieces that stuck to the bottom of the pan of the one I took the picture with.
Other great sides are my Spinach Casserole or my Sausage and Fennel Stuffing!
Please visit my sides and salads page for more ideas!
FAQ’s
A mandoline is highly recommended for consistent and effective slicing. If you don’t have one, a very sharp knife can be used, but always exercise caution due to sharp blades.
No, it’s important not to rinse the sliced potatoes. The starch naturally present in the potatoes helps bind the layers together and contributes to the dish’s desired texture.
An 8-inch cast iron skillet is ideal, but any oven-safe pan of a similar size will work effectively to achieve the crispy exterior.
The recipe suggests trying to get at least 4-5 layers, as the potatoes will cook down. This ensures a substantial and visually appealing final product.
It requires a bit of care, but it’s manageable. Running a spatula around the edges to loosen it, then using two plates to flip it over twice (once out of the pan, once to re-orient) will get it right side up for serving. Don’t worry if a few pieces stick; they can be easily scraped out and pieced back together.
Pommes Anna
Ingredients
- 5-6 large potatoes
- 6 tablespoons of unsalted butter
- 1 ½-2 teaspoons of sea salt
Instructions
- Slice potatoes thin on a mandolin or with a sharp knife. Be very careful when using either. Do not place sliced potatoes in water so they do not lose any starch.
- Melt butter then set aside.
- Brush about 1- 1 ½ tablespoons of butter on the bottom of an eight inch cast iron skillet.
- Place one layer of potatoes on the bottom of the skillet. This will be the top layer when serving.
- Sprinkle a pinch of sea salt over the top of the potatoes.
- Repeat until you have about 5-6 layers.
- Bake at 375 degrees F for 20-25 minutes.
- To serve, loosen potatoes and flip skillet over onto a serving plate
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