Description
Potatoes Anna, or Pommes Anna, is a classic French dish featuring thinly sliced Yukon gold potatoes layered and baked in butter until golden, crispy on the outside, and tender on the inside. This elegant yet simple skillet-baked potato dish is infused with fresh thyme for a subtle herbal note, perfect as a side dish for any meal.
Ingredients
Potatoes Anna Ingredients
- 4 tablespoons butter, melted
- 1 teaspoon finely chopped fresh thyme leaves
- 2 pounds Yukon gold potatoes, peeled
- 1 teaspoon kosher salt
Instructions
- Thinly slice the potatoes: Using a mandoline or a food processor with a slicing blade, slice the peeled Yukon gold potatoes as thinly as possible, about 1/8- to 1/4-inch thick or thinner. Do not rinse or soak the slices in water, as the potato starch helps bind the layers together.
- Warm the skillet and prepare butter: Heat a well-seasoned 10-inch cast-iron skillet over medium heat. Add 1 tablespoon of melted butter and cook until the butter foams, then remove the skillet from heat. Stir the chopped thyme leaves into the remaining 3 tablespoons of melted butter.
- Arrange potatoes in layers: While the skillet is still warm, arrange potato slices in concentric circles starting from the center, slightly overlapping to create a uniform layer. Sprinkle with 1/4 teaspoon kosher salt and drizzle 1 tablespoon of the thyme-infused butter over the layer. Add subsequent layers in the same manner, pressing the potatoes gently into the skillet after each layer, sprinkling salt and drizzling butter until all potatoes and butter are used.
- Sear then bake: Place the skillet back on the stove over high heat for about 2 minutes until the butter sizzles. Cover the skillet loosely with a piece of foil sprayed with cooking spray, and transfer it to a preheated oven at 425°F. Bake covered for 30 minutes, then uncover and bake an additional 30 minutes until the potatoes are fork-tender and the top is golden and crisp.
- Rest and serve: Remove the skillet from the oven and let it rest for 10 minutes to set. Run a small spatula around the edges and bottom to loosen the potato cake. Carefully invert onto a cutting board or serving plate. Slice into wedges and serve warm.
Notes
- Use Yukon gold potatoes for their creamy texture and flavor.
- Do not rinse potato slices after cutting to retain starch for binding.
- A well-seasoned cast-iron skillet helps prevent sticking and promotes even cooking.
- Covering the skillet during the first half of baking steams the potatoes for tenderness; uncovering crisps the top.
- Fresh thyme adds subtle herbal aroma but can be omitted or substituted with rosemary or sage.
- Letting the dish rest before serving helps it hold together when sliced.
