How to Make Classic Potatoes Anna
Potatoes Anna is the epitome of simplicity and elegance in French cooking.
This classic dish relies on just a handful of ingredients—potatoes, butter, salt, and pepper—yet delivers remarkable results. Thinly sliced potatoes, layered and cooked until golden and crisp, create a side dish that looks as stunning as it tastes. It’s a testament to how simple techniques can elevate humble ingredients.
The beauty of Potatoes Anna lies in its versatility. It pairs seamlessly with everything from roasted meats to delicate fish, making it a perfect addition to any meal. Whether you’re hosting a dinner party or preparing a cozy family meal, this dish brings a touch of sophistication to the table.
What sets Potatoes Anna apart is its irresistible texture. The top layer crisps up like the perfect potato chip, while the interior remains soft and buttery. Each slice absorbs the richness of butter, creating a harmonious balance of flavors and textures in every bite.
In this post, I’ll guide you through the step-by-step process to create this timeless recipe. With a few tips and tricks, you’ll master Potatoes Anna and impress your guests with this golden, buttery masterpiece. Let’s get cooking!
Name History
Potatoes Anna, or Pommes Anna, is a classic French dish named after Anna Deslions, a celebrated courtesan in 19th-century Paris. She was a regular fixture in Parisian high society, often entertaining influential figures in the city’s most glamorous restaurants. The dish is believed to have been created by the chef Adolphe Dugléré, who worked at the famed Café Anglais, a premier dining destination of the time.
Dugléré was a protégé of the legendary chef Marie-Antoine Carême, and his culinary creations often reflected an artistic simplicity that highlighted ingredients at their best. Pommes Anna epitomized this philosophy. The dish showcased thinly sliced potatoes cooked in clarified butter, layered meticulously, and baked or cooked on the stovetop until the exterior was golden and crisp while the interior remained tender.
Potatoes Anna gained popularity because it demonstrated the French approach to cuisine: transforming humble ingredients into something extraordinary through technique. The dish became a hallmark of refined cooking and remains a favorite in French and international kitchens today.
Its enduring appeal lies not only in its delicious simplicity but also in its versatility, working equally well as a side dish for formal dinners or a centerpiece for more casual meals.
What Is The Best Potato For This Dish?
The best potatoes for making Potatoes Anna are typically firm, waxy potatoes with a low starch content. Waxy potatoes hold their shape well when cooked and have a creamy texture, which is ideal for this dish. Some recommended varieties include:
- Yukon Gold: These potatoes have a creamy texture and a buttery flavor, making them a popular choice for Potatoes Anna.
- Red potatoes: Their smooth, thin skins and waxy flesh also work well for Potatoes Anna.
- Fingerling potatoes: These small, elongated potatoes have a firm texture and a rich, earthy flavor that adds depth to the dish.
- New potatoes: These young potatoes have thin skins and a firm, waxy texture, making them well-suited for Potatoes Anna.
It’s essential to choose firm potatoes that hold their shape well when cooked to achieve the best results for Potatoes Anna.
Slicing the Potatoes
The best way to slice the potatoes for Potatoes Anna is to slice them thinly and uniformly. This ensures even cooking and a consistent texture throughout the dish. Here’s a step-by-step guide for slicing the potatoes:
- Start by scrubbing the potatoes clean to remove any dirt or debris. You can peel them if desired, but leaving the skins on can add extra flavor and texture.
- Split the potatoes into thin, even rounds using a sharp knife or a mandoline slicer. Aim for slices that are about 1/8 to 1/4 inch thick. Thinner slices will cook more quickly and produce a crispier texture, while slightly thicker slices will be softer and more tender.
- Place the potatoes in a bowl of cold water to prevent them from browning as you slice them.
- Once all the potatoes are sliced, drain them and pat them dry with a clean kitchen towel or paper towel before assembling the Potatoes Anna.
By slicing the potatoes thinly and uniformly, you’ll ensure they cook evenly and create a beautifully layered dish with a perfect balance of crispy edges and tender centers.
Classic Potatoes Anna Recipe
Ingredients
- 2 pounds potatoes
- 2 sticks unsalted butter melted
- salt and pepper to taste
- parsley chopped to garnish
Instructions
- You will also need a well seasoned 9-inch non-stick or cast iron skillet, kitchen Mitts, a spatula and a hot oven.
- You have already selected some nice uniform potatoes for this dish. They will need to be sliced carefully into ¼ inch slices. If you have access to a mandolin, this would be a great time to use it.
- Hold the potatoes in cold water until time to assemble the casserole. They will need to be dried before assembly.
- When done, this potato dish will be inverted (served with the bottom facing up) for service and presentation, so we will carefully select the most uniform pieces for the first layer.
- About the butter, we will only be using the clear (clarified) part of the butter. You can go through the process of clarifying your butter or you can just slowly melt the butter and skim off and use the clear part, leaving the milky solids in the bottom of your pan.
- Preheat your oven to 450° F.
- To begin, heat the pan on the stove until it is warm and ladle in an ounce or so of the butter.
- Using the most uniform potato slices, begin the circles in the center of the pan, slightly overlapping each slice.
- Once a circle is complete, repeat but reverse direction of each circle until the surface of the pan is covered, about four circles depending on the diameter of your potatoes.
- Season the first layer of potatoes with salt and pepper and either brush the top of the layer with or ladle some more butter on the potatoes.
- Repeat the process until done, about four layers or so of potatoes. There will appear to be too much butter for your liking. Don’t worry, you will drain that off before service and it can be used again.
- Put the pan on the stove over medium heat for 4 or so minutes until you hear the pan sizzling. Shake the pan slightly a time or two to make sure the potatoes are not sticking.
- Cover the pan with foil and put into the preheated oven for about 40-45 minutes, or until the potatoes are fork tended in the center. Remove the foil and cook for an additional 10 minutes uncovered.
- Prepare a heatproof receptacle for the hot butter, maybe a clean tin can or glass dish. Holding the pan in one hand and holding the potatoes in place with a flat spatula, carefully tilt the pan over the receptacle and drain off the butter.
- Now you will need a serving plate for presentation or a cutting board if you intend to cut into portions and serve at once.
- Loosen the edges of the potatoes if necessary with a spatula if necessary, then hold the plate or cutting board over the skillet and quickly invert it, being conscious of the possibility of hot butter running out. (I always do this over a sink wearing Kitchen Mitts).
- If a potato or two sticks to your pan, remove it with the spatula and place it on the mound of potatoes.
- To serve portions, cut into wedges like a pizza and garnish with a little chopped parsley.
