The Washington Post

Pommes Anna

Pommes Anna 6.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Dec 16, 2019

Pommes Anna is a classic French dish of thinly sliced potatoes cooked in a copious amount of butter. This version is a simpler, lazier spin on the classic and somehow manages to look even more impressive than the original. There is no inverting and flipping the potatoes back into the pan — a messy endeavor. Instead, the layers are placed in the oven and allowed to brown, curl and crisp up, emerging gloriously burnished, crunchy and flavorful.

We used an 8-inch cast iron skillet for this recipe; if you skillet is larger, just add another potato or two, and a bit more clarified butter. This dish is forgiving and is almost impossible to get wrong. You can peel the potatoes, if you like, or leave the peel on if you're running out of time or feeling lazy -- either way, they'll taste delicious!


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

Ingredients
  • 3 pounds russet potatoes (about 6 medium potatoes)
  • 6 tablespoons clarified butter (ghee) or unsalted butter, plus more for brushing the pan, melted
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons fresh thyme leaves

Directions

Preheat the oven to 350 degrees with the rack in the middle.

Using a mandoline, cut the potatoes into 1/8-inch thin slices. (Do not place sliced potatoes in water; the starch is necessary to bind the layers.)

Brush the bottom of a medium cast-iron skillet with some of the butter. Starting in the center of the pan, arrange a layer of overlapping potato slices over the bottom the skillet. Generously brush the potato layer with butter and season lightly with salt, pepper and a pinch of thyme leaves. Repeat until you run out of potatoes.

Transfer the skillet to the oven and bake until the potatoes are tender and crispy on the top and sides, about 1 hour. Run a small spatula around the edges of the potatoes; slide a large spatula underneath the potatoes to loosen them. Carefully invert onto a plate and cut into wedges; or cut into wedges in the skillet and serve.

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Recipe Source

Olga Massov

Tested by Olga Massov.

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Nutritional Facts

Calories per serving: 380


% Daily Values*

Total Fat: 15g 23%

Saturated Fat: 9g 45%

Cholesterol: 25mg 8%

Sodium: 300mg 12%

Total Carbohydrates: 48g 16%

Dietary Fiber: 5g 20%

Sugar: 3g

Protein: 5g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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