Pommes Anna Recipe - The Washington Post
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!
Storage: Refrigerate for up to 4 days; reheat in a 350-degree oven until warmed through.
From assistant recipes editor Olga Massov.
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Ingredients
measuring cupServings: 6
Directions
Step 1
Position a rack in the middle of the oven and preheat to 350 degrees.
Step 2
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.)
Step 3
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.
Step 4
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.
Substitutions
To make this dish vegan >> use vegan butter in place of ghee or regular butter.
No fresh thyme? >> Use another hearty herb, such as rosemary or sage, or substitute with dry.
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Nutritional Facts
Per serving
Calories
380
Fat
15 g
Saturated Fat
9 g
Carbohydrates
48 g
Sodium
300 mg
Cholesterol
25 mg
Protein
5 g
Fiber
5 g
Sugar
3 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From assistant recipes editor Olga Massov.
Tested by Olga Massov.
Published December 15, 2019
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