Anna Potatoes (Pommes Anna)
These Anna potatoes turn thinly sliced potatoes, garlic butter and thyme into a golden skillet side with crisp edges and a tender center. The overlapping layers look lovely on the table, but the ingredient list is wonderfully short.
Serve them with a simple dinner or make them the potato side for a special meal. For another buttery, garlicky potato side, try my Brabant potatoes next!
This version starts on the stovetop and finishes in the oven. A second skillet weighs down the potatoes during the final bake, helping the slices settle into a compact layer.
This recipe may be a labor of love, but the result is truly something extraordinary. I felt the exact same way when I made my Aligot potatoes recipe for the first time!
Quick Look: Anna Potatoes (Pommes Anna)
- 🔪 Prep time: 15 minutes, including a 10–15 minute soak; allow extra slicing time as needed
- ⏲️ Cook time: About 45 minutes
- 👪 Servings: 4 servings
- 📋 Main ingredients: Russet potatoes, butter, garlic, thyme, salt and pepper
- ♨️ Cooking method: Slice and dry → layer in skillet → start on stovetop → bake at 400°F (200°C)
- ⭐ Difficulty: Easy, with a little care when slicing and handling the hot skillets
- 🥣 Serving ideas: With roasted chicken, Air Fryer steak bites, fish or a crisp green salad.
Jump to:
- Quick Look: Anna Potatoes (Pommes Anna)
- What's So Great About the Recipe?
- Recipe Ingredients
- Substitutions & Variations
- How to Make Anna Potatoes (Pommes Anna)
- 💭 Top Tip
- Tips & Tricks to Nail the Recipe
- How to Serve Anna Potatoes (Pommes Anna)
- Troubleshooting and FAQs
- More Italian Sides
- Anna Potatoes (Pommes Anna)
What's So Great About the Recipe?
- A short ingredient list: Potatoes, butter and a few seasonings do the work.
- Crisp and tender textures: Thin slices become soft inside while the exposed edges turn golden- just like in my crispy Parmesan potatoes.
- Flexible serving: Bring the skillet to the table or lift out portions alongside your main dish.
Recipe Ingredients
Russet potatoes: Peel and slice them very thinly and evenly. A mandoline makes consistent slices easier, but a sharp knife also works.
Butter: Soften it so it mixes easily with the garlic and thyme and can be spooned over the potatoes. You will also need a little butter or oil to grease the skillet. Sometimes, I like using an infused butter like hot honey butter or Pesto butter for extra flavor.
Minced garlic: Mix it into the butter to spread the flavor throughout the potatoes. Mince finely so you do not get large pieces in one bite. Use mashed air fried roasted garlic for a deeper, smoky flavor.
Thyme: Adds an earthy, savory flavor that works well with the butter and potatoes.
Salt and black pepper: Season the potatoes evenly. If using salted butter, start with less added salt.
See the recipe card below for quantities.
Substitutions & Variations
- Try another herb: Finely chopped rosemary can replace the thyme for a more pronounced herb flavor.
- Add cheese: A little finely grated Parmesan between the layers adds a savory note. Reduce the added salt to account for the cheese. Use vegan cashew Parmesan for a non-dairy version.
- Use Yukon Gold potatoes: They offer a buttery texture, though the finished layers may hold and brown a little differently from Russets.
- Try a different seasoning: To add extra flavor to the Anna potatoes, season with garlic bread seasoning or use an infused salt like herb salt or garlic parsley salt.
How to Make Anna Potatoes (Pommes Anna)
Step 1: Peel the potatoes and slice them thinly and evenly with a mandoline or sharp knife. Soak the slices in cold water for 10–15 minutes. Preheat the oven to 400°F (200°C).
Step 2: Drain the slices and spread them over a clean kitchen towel. Pat thoroughly dry, including between slices that are stuck together.
Step 3: Mix the softened butter, minced garlic and thyme in a small bowl until well combined.
Step 4: Grease a medium oven-safe skillet with butter or oil. Arrange the potato slices in overlapping layers, keeping the overall depth as even as possible.
Step 5: Season with salt and freshly cracked black pepper. Spoon the garlic butter mixture evenly over the potatoes, letting it settle between the slices.
Step 6: Cook on the stovetop for 5–7 minutes over moderate heat to start browning the base. Cover the skillet with foil and transfer it to the preheated oven. Bake for 20–25 minutes.
Step 7: Carefully remove the foil. Place a smaller, heavy oven-safe skillet on the potatoes to weigh them down, then return to the oven without the foil for another 15 minutes. Both skillets and their handles must be oven-safe.
Step 8: Remove the skillets using oven mitts and carefully lift off the top one. Check that a knife slides easily through the potatoes and the edges are golden. Let the potatoes rest briefly before portioning and serving.
💭 Top Tip
Dry the potato slices thoroughly after soaking. Water trapped between the layers encourages steaming, while dry slices let the butter coat the potatoes and help the edges brown.
Tips & Tricks to Nail the Recipe
- Aim for consistent slices. A few thick pieces can stay firm after the thinner pieces have cooked.
- Use the hand guard on a mandoline, and stop before the potato becomes too small to hold safely.
- Choose a sturdy oven-safe skillet and a smaller oven-safe pan for the weight. Check the handle materials as well as the pans themselves.
- Watch the heat on the stovetop. If the butter or garlic starts browning too quickly, lower the heat before the base burns. I realized this when I made my tortilla egg bake.
- Use tenderness as the final check. A deeper skillet or thicker slices may need longer than the listed time. If the top is already golden, cover it loosely while the center finishes cooking.
- Let the potatoes settle briefly before cutting. You can serve them straight from the skillet; there is no need to invert a heavy, hot pan.
- For extra flavor, spoon some basil Gremolata or hot tomato oil all over the slice right before serving.
How to Serve Anna Potatoes (Pommes Anna)
Serve the potatoes warm alongside Italian chicken cutlets, pan-seared fish or steak. A green salad like lemon Parmesan lettuce salad or roasted vegetables add a fresh contrast to the buttery layers.
I love pairing these with some Italian roasted sweet peppers or Italian sautéed mushrooms.
Troubleshooting and FAQs
The slices may be too thick or the layers too deep. Continue baking until a knife slides easily through the center, loosely covering the top if it has already browned.
The potatoes may need a little more time to soften or a brief rest before portioning. Even overlapping layers and the weighted bake help them settle together. They are still delicious served directly from the skillet.
No. This recipe can be served directly from the skillet, with the golden top facing up. Use a wide spatula to lift out portions.
Transfer leftovers to a shallow airtight container, refrigerate within 2 hours and use within 3–4 days.
Place portions in an oven-safe dish and warm in a 350°F oven for a few minutes until warm.
More Italian Sides
Looking for other recipes like this? Try these:
If you tried this Anna Potatoes recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Anna Potatoes (Pommes Anna)
Ingredients
- 4 Russet potatoes
- 1 teaspoon minced garlic
- 4 tablespoon butter
- Salt and pepper to taste
- 1 teaspoon thyme
Instructions
- Preheat the oven to 400°F (200°C). Peel and slice the potatoes into thin slices using a mandolin slicer. Soak them in cold water for 10-15 minutes.
- Transfer them to a kitchen towel and wipe off all the excess moisture from the surface.
- In a small bowl, combine softened butter with the minced garlic and some thyme.
- Grease a medium skillet with oil or butter and arrange the potato slices.
- Season with salt and freshly cracked black pepper and spoon the garlic butter mixture all over the sliced potatoes.
- Place on the stovetop and cook for 5-7 minutes. Then, cover the skillet with kitchen foil and bake in the preheated oven for 20-25 minutes.
- Get the skillet out, remove the foil and place another heavy skillet on the potatoes. Pop this back in and bake uncovered for another 15 minutes.
- Remove, allow to cool and serve.
Notes
- Use Russet potatoes for the best results, as their starchy texture helps create tender layers with crispy, golden edges. Yukon Gold potatoes are a good alternative.
- Slice the potatoes as thinly and evenly as possible using a mandoline or sharp knife to ensure they cook uniformly.
- Soak the sliced potatoes in cold water for 10–15 minutes, then drain and pat them thoroughly dry to remove excess moisture.
- Use softened butter when mixing it with the garlic and thyme so the mixture spreads easily over the potato layers.
- Arrange the potato slices in overlapping layers, keeping the thickness as even as possible throughout the skillet.
- Use an oven-safe skillet with a heavy bottom for even heat distribution. Cast iron works particularly well for this recipe.
- Keep the stovetop heat moderate during the initial cooking stage to prevent the butter and garlic from burning before the potatoes are fully cooked.
- Make sure the second skillet used to weigh down the potatoes is also oven-safe, including its handles.
- Check the potatoes for doneness by inserting a knife into the center. It should slide through easily without resistance.
- Swap thyme for fresh rosemary, or add a little grated Parmesan cheese between the layers for extra flavor.
- Allow the potatoes to rest for a few minutes before slicing to help the layers hold together.
- Serve warm with roasted chicken, steak, pan-seared fish, or sautéed vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in a 350°F oven until thoroughly heated and the edges turn crispy again.
