Few vegetables are as versatile and delicious as the potato. Mashed, roasted, shredded or fried there are endless ways to prepare potatoes. Thinly sliced and layered with butter garlic and herbs potatoes go from humble to sublime. THe best of all worlds these herbed pommes anna are creamy, buttery and crisp. Just one bite will have you saying “C’est bon!” and asking for more.
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History of Pommes Anna
Pommes anna are a classic French dish dating back to the mid 1800s. Created by chef Adlophe Duglere at the Cafe Anglais, one of the most famed cafes in Paris in the 19th century. It’s rumored that the dish was named for Anna Deslions, a French socilaite who entertained royalty and dignitaries in a salon above the cafe’s dining room .
What are the best potatoes to use for pommes anna?
I feel starchier potatoes such as russets are best for making pommes anna. The starch from russets allows the potatoes to meld into more of a potato cake that slices easily. Julia Child preferred waxier potatoes such as Yukon Gold for a creamier texture. THese potatoes will be a bit more slippery and your pommes anna may fall apart when serving but will be just as delicious.
How to make Pommes Anna
Traditionally pommes anna used just potatoes, a generous amount of butter and salt. Today countless variations exist ( including this one) that can include herbs, aromatics and even cheese. As far as equipment goes a mandoline is useful for getting thin, uniform slices as well as a large oven-proof skillet ( I have and love this cast iron skillet).
Melt the butter in a small saucepan, add the garlic and thyme and cook for a minute until fragrant. Place a small amount of butter in the skillet and swirl to coat. Layer 1/3 of the slices, overlapping, in a circular pattern then brush with more of the butter and sprinkle with salt. Repeat this for two more layers with the additional potatoes, butter and salt. Cover in foil and bake for 30 minutes at 425 degrees, then take off the foil and bake for an additional 20-25 minutes to het the top of the potatoes nice and crispy.
You’ve got a couple different options for serving. If you want to get fancy you can invert the pommes Anna onto a serving serving plate and cut into wedges for a bit of a wow factor. Alternately you can just cut and serve wedges directly from the skillet.
If you like this Herbed Pommes Anna be sure to take a look at some of my other recipes!
Crispy Garlic Parmesan Roasted Potatoes
Roasted Carrots with Honey and Thyme
Potato and Brussels Sprouts Hash
Butternut Squash and Mushroom Risotto
If you make this Herbed Pommes Anna please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Herbed Pommes Anna
Equipment
- mandoline slicer
- large skillet, preferably cast iron
Ingredients
- 2 1/2 pounds Russet potatoes peeled and sliced
- 5 tbsp unsalted butter
- 2-3 cloves garlic minced
- 1 tbsp fresh thyme
- 1 1/2 tsp sea salt
Instructions
- Preheat oven to 425 degrees.
- Slice the potatoes into thin even slices 1/8 inch thick using a mandoline or knife.
- In a small saucepan melt the butter over medium heat. Add garlic and thyme and cook until fragrant, about 1 minute then remove from heat.
- Coat the bottom of the skillet with 1 tables spoon of the melted butter. Layer 1/3 of the potato slices in a circular pattern, brush with the herb buttered mixture and sprinkle with 1/2 tsp salt. Repeat this with 2 additional layers of potato slices, butter and salt.
- Cover the skillet with foil and bake for 30 minutes. Remove the foil and bake for an additional 20-25 minutes or until golden.
- To serve invert onto a serving platter and slice in to wedges. Alternatively you can just cut and serve directly from the skillet.
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Sue Reddel says
We’ll be trying this one. Looks simply delicious.
Brianna says
Please let me know how it turns out!
Audrey says
The garlic and thyme are such great spices in this dish.