Potatoes Anna Pommes Anna Classic French Crispy Potatoes

Potatoes Anna, also known as Pommes Anna, is a classic French potato recipe made with thinly sliced potatoes, butter, salt, and pepper. Simple, elegant, and deeply satisfying, this dish turns a handful of everyday ingredients into a golden, buttery side dish with crisp edges and a tender center.

This is one of those timeless recipes that proves great cooking does not need to be complicated. With only a few ingredients and the right technique, Potatoes Anna becomes a beautiful accompaniment to meats, fish, or poultry. It is rich, comforting, and impressive enough for a special dinner while still being simple enough for a family meal.

French cuisine has an incredible love for potatoes, and this recipe is one of its most elegant examples. The potatoes are sliced very thin, layered carefully in a skillet, cooked in plenty of butter, and turned until beautifully golden. The result is a potato cake that is crisp on the outside and soft, flavorful, and buttery on the inside.

Potatoes Anna has long been a favorite side dish because it pairs well with so many main courses. It brings texture, richness, and a classic French touch to the table without requiring a long list of ingredients. Once you make it, it is the kind of recipe you will want to keep in your regular cooking rotation.

In this Article

Origins of Potatoes Anna or Pommes Anna

Potatoes Anna was created in the mid-19th century by chef Adolphe Dugléré at Café Anglais in Paris.

The dish was most likely named after Anna Deslions, who is said to have entertained an international circle of princes and dignitaries in a private salon above the dining room.

Cooking tips and step-by-step instructions

• Use a mandoline if you have one. Even slices make the dish easier to assemble and help the potatoes cook at the same rate.
• After slicing, dry the potatoes with paper towels. Removing excess moisture and starch helps them brown more evenly.
• Melt the butter in a heavy skillet, then arrange the potato slices in a circular, overlapping pattern on the bottom of the pan.
• Season each layer with salt and pepper so every bite has flavor.
• Place an inverted heat-proof dish over the potatoes and weigh it down with a heavy object. This keeps the slices pressed together as they cook.
• Cook until the bottom is golden and the slices are molded together.
• Remove the plate carefully, as it will be hot. Turn the potatoes over in one piece and continue cooking until the other side is browned and cooked through.

This recipe is generous with butter, and that is exactly what gives Potatoes Anna its signature richness. The butter helps create the crisp golden crust while keeping the interior soft, tender, and flavorful.

Tips and tricks

For a smaller or more intimate presentation, you can prepare the potatoes in two 8-inch skillets instead of one larger 12-inch skillet.

This creates a beautiful individual-style presentation and can also shorten the cooking time by about 15 minutes.

When turning the potatoes, work carefully and confidently. The layers should hold together once the bottom is golden, but the pan and plate will be hot, so use proper protection.

Variations

You can add the following ingredients either together or separately, depending on the flavor you want.

Thyme – Fresh thyme is optional, but it gives the potatoes a fragrant, savory note that works beautifully with butter.

Garlic – Garlic adds another layer of flavor as it infuses the butter while the potatoes cook.

Storage and reheating tips

Potatoes Anna is best enjoyed fresh, while the edges are crisp and the center is warm and tender. If you have leftovers, store them in an airtight glass container for no more than one or two days.

Before reheating, allow the potatoes to come back to room temperature. This helps them warm more evenly.

Stovetop:

• Place the potatoes in a skillet with a tablespoon or more of water and a couple of tablespoons of unsalted butter.
• Cover with a lid or aluminum foil and reheat over low to medium heat until warmed through.

Oven method:

• Place the potatoes in an oven-proof skillet or dish. Add a little water and butter.
• Spread some butter on the aluminum foil that will cover the potatoes.
• Cover with the buttered foil and bake at 320F for 10 to 15 minutes. If starting in a cold oven, adjust the timing as needed.

Frequently Asked Questions

What to enjoy with your Pommes Anna

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Equipment needed to make this recipe

A potato peeler, a mandoline, a heavy skillet, and a heat-proof dish are the most useful tools for making Potatoes Anna. A traditional Pommes Anna pan may also be used if you have one.

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