Crispy Pommes Anna (Easy French Potato Cake)

Name: Crispy Pommes Anna (Easy French Potato Cake)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 5-6 large potatoes; 6 tablespoons of unsalted butter; 1 ½-2 teaspoons of sea salt

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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 my 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.

Why You'll Love This French Potato Cake

Crispy & Creamy: It delivers the perfect texture combination: a golden, buttery crunch on the outside and melt-in-your-mouth tender potatoes on the inside.
Elegant Presentation: It looks like a fancy French tart that took hours to make, but it’s surprisingly simple to assemble with just a skillet.
Simple Ingredients: You don't need any fancy equipment or rare spices—just potatoes, butter, and salt create a show-stopping side dish.

Here's What You Will Need:

5-6 large potatoes (Russet or Yukon Gold)
6 tablespoons of butter
2 teaspoons of sea salt

Expert Tips for the Perfect Potato Cake

Don't Rinse the Potatoes: This is crucial! The natural starch is the "glue" that holds the cake together. If you rinse them, the layers will fall apart.
Use a Mandoline: For the best texture, the slices need to be thin (aim for ⅛ inch) and uniform. A mandoline is the best tool for this.
Let it Rest: After taking it out of the oven, let the skillet rest for 10 minutes before flipping. This allows the butter and starch to set, ensuring a clean release without the cake breaking.

The Potatoes

I have found that the two best potatoes for this dish are Russets or Yukon Golds. 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 1-½ 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. Bake the Pommes Anna covered at 375 degrees F for 20-25 minutes, then uncovered for another 20 minutes.

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

What's the best tool for slicing the potatoes thinly for Pommes Anna?

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.

Should I rinse the sliced potatoes before layering?

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.

What kind of pan is best for making Pommes Anna?

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.

How many layers of potatoes should I aim for?

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.

Is it difficult to remove the Pommes Anna from the pan and flip it for serving?

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.

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