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.
Oh my goodness. Christmas Braai (barbecue) side dish sorted – will make it ahead & heat in Weber to add a touch of smoky flavour – should work or not?
It should totally work Christina! If using the Weber, make sure to keep an eye on the temperature, not too high! 🙂
“Serve immediately, happiness does not wait.” Well said!
Indeed!!!
JB, this will be on my Thanksgiving dinner menu. Thank you. Happy Thanksgiving to all at RTE ❤️😋
Happy Thanksgiving Linda! Thank you for leaving a comment 🙂
I am also paying very close attention to this recipe just like Dozer sans the beret. Just a quick question: what do you do with the discarded milk solids from the melted butter?
Hi Lisa, for this recipe I just discard it, there’s so little that it’s not worth keeping. But you could totally spread it on toast for a bit of free flavour!
Omg…I think I just drooled like Dozer. This looks amazing and will go on tomorrow nights dinner menu….a feast for the eyes and the stomach!
Thanks Meredith! I can’t wait for your feedback!
This looks *amazing* JB! I was wondering as I read the recipe whether ghee would be a 1:1 substitution for the clarified butter or if there’s a difference between them?
Thanks Rachel! 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.
Thanks for the response JB!
Woke up to this in my mail box (South Africa) – looks amazing. Will definitely be making this for Sunday brunch- with egg and bacon, roasted tomatoes! May not wait until Sunday…😋
I love that idea!
I’ve made this and served it with a ratatouille stew topped with goat cheese for vegetarian friends and it was rave worthy combination.
It sounds so good! I want it now too!
Hi Cathy, that sounds like a perfect brunch! Hope you enjoy making it. I wouldn’t wait until Sunday either!
Aaaaahhhh i need to try this asap!!!🤤
It’s ready for you to make Sarah 🙂
Yes with bells on – I have made this since before your mother was born, JB – how come yours looks so much classier (silly question!) ? I am not a potato person – had too much in my childhood in Europe, but I really like your ‘simple’ method. Will you please hand a plate over thru’ the screen – I’ll pair it with salmon and asparagus for the best meal this year! Glad to see Dozer and you are real pals – just take the blessed hat off the boy . . . we know he is woofing French by now 🙂 !
Thank you! I’m sure yours looks just as classy. Salmon and asparagus is a great choice, Dozer wouldn’t agree more 🙂
OMG I don’t know what I love more Dozer or those potatoes 🥔🐾
Just say both Tiff!!!
Can’t I just use melted ghee?
Cheese and clarified butter are almost the same. I use cheese in place of clarified butter because it’s faster for me, I can buy it and save having to make clar
Cheese? Really?
I think Connie’s spellchecker doesn’t like the word ‘ghee’ 😅
Exactly the issue. Plus it posted before I was ready for it to go through both times and didn’t get a chance to proof read it lol
I use cheese all the time. It’s easier to buy that instead of taking the time and effort of making clarified butter. Tastes exactly the same too
I think this is about Ghee, not Cheese. Ghee is a type of clarified butter, You can by it in jars online and in shops. It’s usually not refrigerated. In the Netherlands you can buy jars with Ghee at the healthy food or Indian food section of the grocery store and clarified butter in in the cooling next to the butter (most AH stores).
It was meant to say Ghee, spellcheck changed it on me lol
Hi Kim, you can but I would personally not recommend using ghee 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.
Groan. This looks absolutely delicious JB and Nagi but I know I’m way too lazy to make this. Why don’t more restaurants serve this!!!
Hi Mary-Anne, it’s the perfect opportunity for you to try!! Thank you for your comment 🙂