Potatoes Anna

byBeth Le Manach
5 Comments
byBeth Le Manach
5 Comments
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This Potatoes Anna recipe is a fantastic French recipe, that is crispy on the outside and buttery on the inside. It takes minimal ingredients to prepare and is also fun to make!

The best part about this recipe is that it doesn’t require you to cook the potatoes on the stovetop first, and then in the oven. You can place them right in the oven from the start and bake them that way the whole time! You’ll end up with beautifully crispy potatoes on the outside and tender, fluffy potatoes on the inside.

a slice of anna potatoes on a plate with a fork.
Slice the potato cake into wedges like a pizza!

Why is it Called Potatoes Anna?

The story goes that Potatoes Anna, or Pommes Anna as it is known in French was named for one of the courtesans in Napoleon’s court. However, it’s debated which Anna that was; Anna Deslions or the actress Anna Judic.

Anna Potatoes on a board with sea salt and thyme
Add a sprinkle of Fleur de Sel sea salt, cracked pepper, and fresh thyme as a finishing touch.

How to Make Potatoes Anna

  • The first step is to prepare the potatoes. Many recipes call for waxy potatoes like Yukon Gold potatoes, but I find waxy potatoes are better for roasted potatoes or potato salad since they hold their shape.
  • The better option for Potatoes Anna are the starchy potatoes, like a Russet potato.
  • The starch in the russets helps the potatoes adhere together to form the multi-layer pancake. So don’t rinse them. You’ll want the starch! They also help the inside become nice and fluffy! For another great recipe with russets try my Twice Baked Potato Recipe.
  • You can slice the potatoes by hand with a sharp knife at 1/16″ thickness, but truthfully you’ll get better results with a mandoline.
  • A mandoline will give you uniform thickness and it’s way easier! I love the OXO Mandoline because it’s sturdy and so easy to use! It’s a great investment and you’ll be able to use it for my Gratin Dauphinois and Vegetable Tian recipes too!
sliced potatoes on a cutting board 1/16 thick
For uniform slices use a mandoline set at the 1/16″ setting

Creating the Potato Layers

  • Start by brushing the melted garlic butter on the bottom of a 10.5″ non-stick skillet. Some recipes call for a cast-iron skillet, but my experience with those has been mixed.
  • First, they are heavy! This makes it harder to invert your potato cake once it’s done. Secondly, your cast-iron pan must be well-aged and seasoned to develop a truly non-stick surface. I’ve had mine for 10 years and it still sticks! So I go with a non-stick pan to be safe. Or you could also use a non-stick cake pan or pie plate too.
  • Then place your first potato slice in the center of the pan, and escargot the potato slices around it, filling the pan to create a single layer.
  • After each layer of potatoes, brush the potatoes with the garlic butter, salt, pepper, and fresh thyme. The thyme isn’t traditional but I think it adds another wonderful flavor to the dish.
Sliced potatoes in a non-stick skillet with thyme and salt on top.
Fill the skillet at least half way with the potatoes, they will become compacted as it bakes.

No Need To Start on The Cooktop

  • It’s hard to control the heat on the cooktop. In going this route you may end up putting too much heat or not enough heat, trying to brown the bottom.
  • Whereas, if you just start in the oven at a very high temperature (450F230C) during the 30 minutes of baking time the bottom becomes perfectly browned all on its own, while the potatoes are nice and tender.
  • And, let’s face it, it’s way easier too!

Baking in The Oven

  • Stop the layering once the pan is filled at least halfway up the pan.
  • Add another layer of the garlic butter, salt and pepper and fresh thyme.
  • Bake at a very high-temperature 450F (230C) for 30 minutes.
  • Then allow the skillet to rest for 5 minutes once out of the oven. They should cool and set up a bit before you try and flip them.
  • The potatoes will be crispy and slightly curled up. But remember this is the bottom.
baked sliced potatoes in a non-stick skillet.
The top layer will be curly and knife tender, then flip it out on a board.

Flipping the Skillet Over

  • I like to flip the potatoes onto a circular cutting board just a bit bigger than the size of the pan.
  • This makes it easier to maneuver the flipping!
  • It’s also easier to slice it into wedges once it’s inverted.
A potato cake crispy on top on a cutting board.
The bottom becomes the top and will be crispy and golden brown!

Make Ahead Tips

  • You can bake the potatoes and leave them in the skillet.
  • Allow them to cool, then cover and refrigerate.
  • To reheat place them in a 350F (180C) oven, covered for 20 minutes then uncovered for 5 minutes.
  • Allow them to cool slightly then proceed as directed.

Serving Suggestions

A slice of Pommes Anna with a fork

Potatoes Anna

Yield: 8 slices
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes

This Potatoes Anna recipe is a delicious potato side dish that raises the elegance of any occasion! Serve with beef, chicken, or fish.

Ingredients

  • 2 ½ pounds (1133 g) russet potatoes, peeled and sliced to 1/16" thickness (1.5mm)
  • 4 tablespoons (60 ml) melted butter
  • Kosher salt and freshly cracked black pepper, to taste
  • 2 Tablespoons (30 ml) fresh thyme, minced
  • 2 garlic cloves, minced

Instructions

  1. Preheat oven to 450F (230C).
  2. Melt the butter and add the garlic in a small saucepan and stir to combine and set aside. If the butter starts to congeal while you are going through the cutting and layering process, just reheat the pan and re-melt the butter.
  3. Peel the potatoes and slice one potato at a time. It's better if the potatoes don't sit out too long or they will turn brown and become too wet.
  4. Butter a 10" (25 cm) non-stick, oven-safe pan (no plastic handles) with the garlic butter.
  5. Place the first potato slice in the center of the pan, and layer the other potatoes all around the pan, slightly overlapping in an escargot pattern until the bottom of the pan is lined with one layer of potatoes.
  6. Brush the top of the layer with the melted garlic butter using a pastry brush and dabbing more than brushing, so that you do not disturb the pattern. Season with salt and freshly cracked pepper to taste, and a sprinkle of fresh thyme.
  7. Add the second layer of potatoes and continue with this process of layering and buttering, seasoning each layer until the skillet is filled halfway up.
  8. Bake for 30 minutes. The potatoes will be crispy and curled on top, and should be "knife tender".
  9. Allow the skillet to cool for 5 minutes, then loosen the edges with a knife. Place a cutting board or 12-inch (30 cm) plate over the skillet and flip it.
  10. Season the crispy top with fleur de sel sea salt, freshly cracked pepper, and a sprinkle of fresh thyme.
  11. Slice into wedges and serve immediately.

Notes

Make Ahead Tips:

  • You can bake the potatoes and leave them in the skillet.
  • Allow them to cool, then cover and refrigerate.
  • To reheat place them in a 350F (180C) oven, covered for 20 minutes then uncovered for 5 minutes.
  • Allow them to cool slightly then proceed as directed.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 103Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 91mgCarbohydrates: 12gFiber: 1gSugar: 1gProtein: 2g
© Beth Le Manach
Cuisine: French / Category: Side dishes
Brownie cake scooped into a mug with ice cream

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5 Comments

  1. Hi Beth,
    My potatoes Anna were very tender and very tasty. But when I flipped them they didn’t have the nice browning on the bottom. I used a new stick proof pan and actually cooked them 35 minutes. Would it help if I cooked them for a little while on the stove either before or after the oven? Any suggestions?
    Thanks,
    Big fan!

    Reply