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–+ servings

Anna Potatoes (Pommes Anna)

Make crispy Anna potatoes with thinly sliced potatoes, garlic butter, and thyme. This classic French potato side dish has golden edges and tender layers!
5 from 1 vote
Enozia Vakil
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish
Cuisine Italian
Servings 4 servings
Calories 270 kcal

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.

Nutrition

Calories: 270kcalCarbohydrates: 39gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 30mgSodium: 101mgPotassium: 898mgFiber: 3gSugar: 1gVitamin A: 376IUVitamin C: 13mgCalcium: 34mgIron: 2mg
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