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recipes

Pommes Anna

This classic French side dish is made simply by piling up thinly sliced potatoes with lots of butter. Once you'd made this recipe you'll never look at the humble spud quite the same way again!

70 4
Pommes Anna | DonalSkehan.com, This classic French side dish is made simply by piling up thinly sliced potatoes with lots of butter. Once you'd made this recipe you'll never look at the humble spud quite the same way again!

recipes

Pommes Anna

This classic French side dish is made simply by piling up thinly sliced potatoes with lots of butter. Once you'd made this recipe you'll never look at the humble spud quite the same way again!

Saturday, April 14, 2018
US / METRIC

600g potatoes,semi waxy with firm flesh – Yukon gold, Rooster, Maris Peer

125g unsalted butter, plus extra to grease

Salt and pepper

Optional extras

Few drops of truffle oil

A few sprigs of fresh thyme

Handful of grated Parmesan cheese

1.3lbs potatoes,semi waxy with firm flesh – Yukon gold, Rooster, Maris Peer

1 stick unsalted butter, plus extra to grease

Salt and pepper

Optional extras

Few drops of truffle oil

A few sprigs of fresh thyme

Handful of grated Parmesan cheese

4 small copper or cast iron frying pans (You could use a muffin/Yorkshire pudding tin if you don’t have these)

Potato peeler or mandolin

Saucepan

Parchment paper and foil

 

70mins
Serves 4

This dish is such a classic in France that a special piece of equipment was invented to make it in, called a cocotte aux pommes Anna. This is a copper pan with a top and bottom half that fits together and lets you turn the dish repeatedly as you cook it, meaning the potato slices turn a beautiful golden brown on both sides. Never fear though, you can still make it without one – just use a muffin/Yorkshire pudding tray instead.

Grease 4 small / individual copper or cast iron frying pans with butter. Heat the oven to 180ºC/350F/Gas mark 4.
Peel and slice your potatoes very thinly – using a mandolin will get you the best results as they will be super thin and even.
Melt the butter in a pan. If you like, you could add a few drops of truffle oil here or a few sprigs of thyme to infuse the butter. Coat the slices of potato in the butter, seasoning well.
Layer up the potatoes in the lined tins so that they overlap, continue until you have used up all the potato. If using thyme, add the sprigs into the layers. Cover with buttered parchment paper and foil.
Start to cook the pommes Anna on a low heat on the hob for 4-5 minutes so that the the bottom begins to turn lovely and golden then bake for 40-45 minutes until tender and well-coloured. Remove the foil towards the end of cooking to help brown if it is still looking a little pale and add a sprinkling of Parmesan over the top, if using.
70mins
Serves 4

Ingredients
US / METRIC

600g potatoes,semi waxy with firm flesh – Yukon gold, Rooster, Maris Peer

125g unsalted butter, plus extra to grease

Salt and pepper

Optional extras

Few drops of truffle oil

A few sprigs of fresh thyme

Handful of grated Parmesan cheese

1.3lbs potatoes,semi waxy with firm flesh – Yukon gold, Rooster, Maris Peer

1 stick unsalted butter, plus extra to grease

Salt and pepper

Optional extras

Few drops of truffle oil

A few sprigs of fresh thyme

Handful of grated Parmesan cheese

You'll Need

4 small copper or cast iron frying pans (You could use a muffin/Yorkshire pudding tin if you don’t have these)

Potato peeler or mandolin

Saucepan

Parchment paper and foil

 

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