Honorary Potatoes

Pommes Anna is a classic French dish… thinly sliced potatoes layered, drizzled with butter and baked. Tender interior, crispy, buttery exterior.

Downright divine decadence!

Chef Adolf Duglere created Pommes Anna to honor actress Anna Deslions in the 19th century. We prepare this honorary dish for special occasions and holidays, like Christmas dinner.
 
But like all our recipes, our version of this buttery potato perfection is all about ease. Without sacrificing the dish’s beautiful presentation or deliciousness. 
 
 

Pretty Presentation

Traditionally served inverted, a special pan created perfect results. Today, similar artisanal pans feature the classic design. 
 

 

 

While we love a gorgeous, traditional pan for its perfect results and easy inversion… a cast iron skillet is much more affordable and produces excellent results. 

 

Pommes Anna Preparation Tips + Shortcuts

A food processor makes light work of this dish. It cuts prep time by 90%, slicing in perfectly even thickness at lightning speed.
 
When preparing potatoes of any kind, quick work is essential to avoid the unattractive discoloration that comes with exposure after the potatoes are peeled.
 
When working more slowly, for example with a mandolin… or by hand with a knife… you’ll want to make sure you soak the potatoes in water until you’re finished with your cutting prep. Then dry them thoroughly with a towel before arranging them in your pan.
 
With a food processor, you’ll save time in slicing and you can skip the soak in water.
 
This food processor by Cuisinart is our favorite for its large feed tube and ease of use.

 

A mandolin produces even and beautiful results as well. For extra protection when using a mandolin… we wear Microplane Cut Resistant Gloves.
 

Meat + Potatoes

This dish pairs beautifully with our Peppercorn Crusted Prime Rib Roast with Red Wine Jus.

Print Recipe
Pommes Anna Yum
Pommes Anna - Feature Image | Sister Spice
Prep Time 10 minutes
Cook Time 55-60 minutes
Servings
servings
Ingredients
  • 2 1/4 pound russet potatoes peeled and sliced in half
  • 1 cup unsalted butter melted and milk solids skimmed off the top
  • sea salt to taste
  • freshly ground black pepper to taste
Prep Time 10 minutes
Cook Time 55-60 minutes
Servings
servings
Ingredients
  • 2 1/4 pound russet potatoes peeled and sliced in half
  • 1 cup unsalted butter melted and milk solids skimmed off the top
  • sea salt to taste
  • freshly ground black pepper to taste
Pommes Anna - Feature Image | Sister Spice
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a food processor with the 4mm slicing blade, place one or two potatoes flat side down in the feed tube.
    Pommes Anna - Step 2 | Sister Spice
  3. Slice thin, about 1/4" thick. Alternately potatoes can be sliced with a mandolin or knife. Transfer to a large bowl filled with cold water to retain color. Drain and pat slices dry with a clean kitchen towel or paper towels prior to arranging them in the skillet to bake.
    Pommes Anna - Step 3 | Sister Spice
  4. Spoon a couple tablespoons of the melted butter into the bottom of a 10" cast iron skillet or an oven safe non-stick skillet. Layer potatoes in a circular fashion.
    Pommes Anna - Step 4 | Sister Spice
  5. Spoon remaining butter evenly over potatoes. Season with salt and pepper.
    Pommes Anna - Step 5 | Sister Spice
  6. Bake uncovered at 400 degrees Fahrenheit for 55-60 minutes. Or until the slices are golden brown and tender.
    Pommes Anna the Easy Way | Sister Spice Recipes
Recipe Notes

If you work quickly, the potatoes don't need to be soaked in water prior to arranging in the skillet. Having a food processor cuts the time by 90%.

Recipe courtesy of www.sisterspicekitchen.com 
© 2018 Spice Brands, Inc. All rights reserved.