![](https://www.pinterest.com/pin/create/button/?url=https://blythesblog.com/recipe/potatoes-anna-pommes-anna/&media=https://blythesblog.com/wp-content/uploads/2024/06/IMG_1570.jpeg&description=<p style="text-align: left;"><span style="caret-color: #000000; color: #000000;">Potatoes Anna,</span><span style="caret-color: #000000; color: #000000;"> or Pommes Anna,</span><span style="caret-color: #000000; color: #000000;"> is a French dish featuring thinly sliced potatoes, bathed in butter and baked to crispy perfection.</span><span style="caret-color: #000000; color: #000000;"> Its history goes back to mid-19th century Paris. </span><span style="caret-color: #000000; color: #000000;">The dish is credited to chef Adolphe Dugléré,</span><span style="caret-color: #000000; color: #000000;"> who worked at the famed Café Anglais,</span><span style="caret-color: #000000; color: #000000;"> a leading Parisian restaurant during the reign of Napoleon III. </span><span style="caret-color: #000000; color: #000000;">There's some debate about who the "Anna" in the name refers to.</span><span style="caret-color: #000000; color: #000000;"> Popular theories suggest it could be: </span>Anna Deslions, a well-known Parisian courtesan and a regular at Café Anglais, or Anna Judic, a famous actress of the time. Who knows! <span style="caret-color: #000000; color: #000000;">Praised for its simplicity and deliciousness,</span><span style="caret-color: #000000; color: #000000;"> Pommes Anna remains a classic French side dish.</span></p> data-pin-do=)
Potatoes Anna (Pommes Anna)
By June 3, 2024
Potatoes Anna, or Pommes Anna, is a French dish featuring thinly sliced potatoes, bathed in butter and baked to crispy perfection. Its history goes back to mid-19th century Paris. The dish is credited to chef Adolphe Dugléré, who worked at the famed Café Anglais, a leading Parisian restaurant during the reign of Napoleon III. There's some debate about who the "Anna" in the name refers to. Popular theories suggest it could be: Anna Deslions, a well-known Parisian courtesan and a regular at Café Anglais, or Anna Judic, a famous actress of the time. Who knows! Praised for its simplicity and deliciousness, Pommes Anna remains a classic French side dish.
- Prep: 15 mins
- Cook: 45 mins
- Yields: 4 - 6 Servings
Directions
1Preheat the oven to 425° F.
2Peel and thinly slice the russet potatoes.
3Keep the potatoes in a container of cold water while slicing the other ones.
4Drain and rinse the sliced potatoes well under cold water.
5Thoroughly dry the potatoes using a flour-sack towel or paper towels.
6Add 2 tablespoons of butter to a 6” or 8” cast-iron skillet or non-stick pan over low to medium heat.
7Working from the inside out layer the sliced potatoes to fan out over the pan.
8Drizzle on some melted butter and then season with salt and pepper.
9Shake the pan a little bit to ensure nothing is sticking and then repeat the layer of potatoes, butter, salt, and pepper 3 more times to make 4 total layers.
10Using another same-size pan press the potatoes down to flatten them out and compress them.
11Cover with foil and bake for 20 minutes at 425°.
12Remove foil and bake for another 20 to 25 minutes or until well browned on top and cooked throughout.
Make-Ahead
1This recipe is meant to be served as soon as it is finished cooking. You can keep this covered with foil in the oven at 200° for up to 30 minutes before serving.
How to Store
1Cover it and keep it in the refrigerator for up to 4 days. You can freeze these covered for up to 3 months. Thaw them in the refrigerator for 1 day before reheating.
How to Reheat
1Place the desired number of potatoes anna onto a sheet tray lined with parchment paper and bake at 350° F for 6 to 8 minutes or until warm throughout.
Recipe adapted from Chef Billy Parisi.
0 Reviews
This site uses Akismet to reduce spam. Learn how your comment data is processed.
