Anna Potatoes, Perfect for the Holidays
Pommes Anna is the classic French dish of sliced potatoes layered in a pan with butter (lots of butter), browned on the stovetop, and finished in a hot oven until crispy. It is a dish I have made countless times over my career and still LOVE to eat today.
I first started making them when I worked at the Café Mariposa in what feels like a lifetime ago in Utah. One of our hallmark side dishes was Pommes Anna, or Anna potatoes (I know, I know - complicated translation). Every night I peeled 50 pounds of potatoes and then started layering the potatoes for multiple pans of Annas.
These crispy on the outside and creamy on the inside potatoes are perfect for the upcoming holiday season. You can make them way before dinner and gently reheat them.
Potatoes Anna, photographed by Francois de Melogue
Potatoes Anna
PREP: 10 minutes | COOK: 40 minutes | MAKES: 6 servings
1/4 cup rendered duck fat or unsalted butter
4 to 5 medium Yukon Gold potatoes, peeled
Sea salt and freshly ground black pepper
1 tablespoon chopped fresh thyme
Preheat the oven to 400°F. Generously grease a 10-inch ovenproof nonstick skillet with duck fat or butter.
Slice the potatoes about 1/16 inch thick. Layer the potato slices in a circle in the prepared pan, overlapping them slightly. Every few layers, stop and season with salt, pepper, and some of the thyme.
Heat the pan over medium heat until the edges start to turn golden brown and get crunchy. See photo below
Pop the pan into the oven and bake for 15 minutes.
Use a spatula to hold the potatoes firmly in place as you pour off all of the excess fat. Using a large metal spatula, flip the potatoes over like large pancakes and cook until they are tender, about another 15 minutes. The top should be golden brown, and you should be able to pierce the potatoes easily with a sharp knife.
Cut into 6 wedges and serve.
