One of my favorite potato dishes in the world is pommes anna. Pommes Anna is a classic French dish made with thinly sliced potatoes and butter that have been layered together and baked until crispy. If there is one thing the French know how to do, it is cooking potatoes in a delicious way. If you are looking for a fun new potato dish to make at home, you have to try this one!

I have posted about pommes anna before. This is a much thicker version of that pommes anna that is meant to fead 6-8 people! If you want a smaller version, check out my original pommes anna post!

Tips for Making Pommes Anna

  • Use russet or gold potatoes – these are great because of their higher starch content and lower moisture produces a golden brown crust.
  • Thinly slice with a mandolin – you want to have the slices as thing as possible! The thinner the slices, the more even the layers will be.
  • Use butter, clarified butter, or olive oil – you can use any fat of course, but these compliment this dish the most in my opinion!
  • Feel free to add any seasonings – you can mix it up and add things like paprika, cumin, oregano, make it your own!
  • Make sure to use a heavy item to press the potatoes down in the first part of cooking – this will make for a better crust and more compact dish.
@kellyscleankitchen

How to make pommes anna #pommesanna #potatoes #cooking

♬ La vie en rose (Cover Edith Piaf) – 田东昱
  • SERVINGS:  8-10
  • PREP TIME: 25 Mins
  • COOK TIME: 35 Mins
  • TOTAL TIME: 65 Mins

This is great with crispy parmesan chicken or chicken thighs!

Ingredients:

  • 4 lbs russet potatoes
  • 1/2 cup clarified butter, melted
  • salt and pepper
  • 5 garlic cloves, grated
  • 2 tsp Italian seasoning

Preparation:

STEP 1.

Preheat the oven to 425°F.

STEP 2.

Peel the potatoes and thinly slice on a mandolin, you want them as thin as possible. Add them to a bowl and coat in butter or oil, salt and pepper, grated garlic, and Italian seasoning and mix them up so they are evenly coated.

STEP 3.

Arrange the potatoes on a 10 inch nonstick pan or cast iron skillet, layering some butter or oil on the pan first. I like to arrange them in circles starting in the middle. Do one layer at a time, and keep going until you run out of potatoes. Top the potatoes with parchment paper, then a heavy oven safe object like a pot. The object helps hold the potatoes down, creating a great crust, and more even cooking.

STEP 4.

Bake in the oven for 25 minutes. Remove from the oven and remove the weight item on top, the parchment paper, and return to the oven for another 15 minutes to brown the top.

STEP 5.

Remove from the oven and flip the dish onto a plate. Let it sit for 10 minutes to cool slightly. Slice and serve! I like to sprinkle some flaky salt on top or herbs as well!

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