What is Pommes Anna?
My Pommes Anna recipe is a simple four-ingredient gorgeous dish of thinly sliced potatoes, butter, salt, and pepper, it’s as beautiful as it is delicious. The perfect contrast of a golden brown, crispy crust and the delicate creamy soft interior of the Pommes Anna elevates the dish beyond the average potato recipe. Julia Child called Pommes Anna the “supreme potato recipe of all time”, and who’s to argue?
How to slice the Potatoes for Pommes Anna
When making the Pommes Anna recipe, the potatoes need to be sliced very thin, a mandolin is probably the best tool for the job, however, I personally dislike mandolins. I’m pretty sure it’s the most dangerous thing I’ve ever used in the kitchen. If you use a mandolin, please use all the safety attachments. I use a knife. As a cook, you need to have good knife skills, slicing 2 ½ pounds of potatoes into 1/8-inch slices is a really good exercise. To a lot of people, this sounds like a chore, not fun or practical, and I agree, the first time you make my Pommes Anna recipe by hand it is hard work and a little difficult. But that’s the point, the more you learn to use a knife, the less difficult it becomes. When you are well practiced with a knife, the knife will become an extension of your hand, slicing will be second nature, enjoyable and extremely satisfying.
Ingredients for Pommes Anna
- Yukon Gold Potatoes: The best potatoes for this Pommes Anna recipe are a slightly waxy and slightly starchy variety. The Yukon Gold is the best of both the waxy potato and the high starch Russet, they hold their shape and have a beautiful golden brown color you want in the Pommes Anna. I start with 3 pounds of potatoes, after peeling I wind up with 2 ½ pounds. The potato peels make an incredible recipe, Crisp Potato Skins, probably the best potato chips you’ve ever had, I’ll post that recipe tomorrow, so don’t throw those potato peels away!
- Unsalted Butter: I always use unsalted butter so that I can control the amount of sodium in a recipe.
- Salt and Pepper: Potatoes love salt and pepper need a decent amount to taste right. I find that around 1-teaspoon of salt and 1/2-teaspoon of black pepper per pound of potato is usually the right amount.
Layering the Potatoes for the Pommes Anna
Presentation is everything with a Pommes Anna and the main reason for going to such an effort to create this beautiful potato recipe. A picture worthy presentation requires that you think upside down when layering the potatoes. Not as difficult as it sounds, actually, the first layer and the outer edges are the only visible potatoes in the Pommes Anna. I’ll walk you through how to layer the potatoes step by step for a beautiful Pommes Anna.
- Start in the center of a well-buttered skillet, lay one potato in the center.
- Lay a second slice roughly halfway overlapping the centerpiece.
- The third piece will overlap both the center and second pieces equally. Then continue the circle until it meets, the final piece is tucked under the first, so you can’t tell where the circle starts or ends.
- Repeat this process for the following rings until you reach the edge of the skillet.
- All remaining layers do not require the attention to detail the first layer does, but you want the middle layers to still be even and have an equal thickness.
The good news about layering a Pommes Anna is that it isn’t rocket science. If you’re unhappy with how you laid out the first layer, pick them out of the skillet and start over. The Pommes Anna doesn’t have to be perfect your first attempt or even your 50th attempt, but with practice it, sooner or later it just might be. Most importantly, have fun making the Pommes Anna!
Here’s how to make my Pommes Anna recipe:
- Non-Stick Skillet
- 3 Pounds High Starch Potatoes Peeled and thinly sliced
- 4 Tablespoons Unsalted Butter
- 2 Teaspoons Salt
- 1 Teaspoon Black Pepper
- Preheat oven to 425F
- Melt 2 tablespoons butter in a heavy-bottomed ovenproof non-stick skillet with a lid, remove from heat
- Peel the potatoes (save the peels for the Crispy Potato Skins recipe)
- Slice the potatoes into 1/8-inch slices
- Start in the center of the skillet, lay single slices of potatoes in a decorative pattern of overlapping concentric circles all the way to the side of the skillet
- Salt and pepper each layer as you go
- When all the potatoes have been layered, and salt and peppered, place the remaining 2 tablespoons of butter on top
- Place the skillet over medium heat on the stovetop for 4 minutes
- Gently shake the skillet to ensure the potatoes don’t stick
- Cover the skillet and transfer to the oven for 25 minutes
- Remove the cover and cook for an additional 20 minutes, again gently shake the skillet to ensure the potatoes don’t stick
- Remove the skillet from the oven, gently shake potatoes to make sure they move freely
- Lay the serving plate face down over the top of the skillet, hold the plate securely to the top of the skillet and in one maneuver, turn the skillet over and transfer the Pommes Anna to the plate
Use a very sharp knife to slice the finished Pommes Anna.
The golden-brown crust is slightly crisp, and the interior of the Pommes Anna is soft, delicate, and creamy. If you press too hard, the layers may slip if your knife is dull. Take your time and use a slicing motion to gently slice through the crust. Your slices of Pommes Anna will be just as beautiful as they are delicious.
Thank you for visiting my Food Blog, I hope you enjoy my Pommes Anna recipe, please come back and visit again soon! Bon Appetit, Steven
fast with eggs and bacon