Potatoes Anna is a simple french side dish.
Buttery layered potatoes baked until crisp and golden!
Make your potatoes anna recipe for a formal Easter table or serve them up at a family meal throughout the week. They’re great at breakfast or dinner side dishes to serve up with your meal. Using a hearty amount of butter and slicing each potato thinly is key for golden crisp results, but it is always so worth it!
Serve this dinner up for a fancy dinner party or keep it casual at home with the kids. This easy potato side dish recipe is sure to be a hit no matter who the audience is! Adjust the seasonings to taste and dig on in!
What Are Potatoes Anna?
Potatoes anna or pomme anna as they’re originally called in french is a simple side dish made with minimal ingredients. They’re perfect with their simplicity and still elegant enough for dinner parties. Layers of round cut potatoes assembled in a dish with butter and seasonings. When finished, the dish looks almost like a flower, with golden crisp potatoes on the outside and fluffy soft ones on the inside, these hashbrowns are among the easiest to make and they’re always a huge hit!
- Sea salt
- Black pepper
- Baking potatoes
- Fresh parsley
For the exact amounts needed, please see the recipe card below.
How to Make Potatoes Anna
- Preheat your oven to 400 degrees F.
- In a small bowl, combine the salt and pepper.
- Over medium heat, melt 2 1/2 tablespoons of butter in a 10 inch cast iron skillet or any ovenproof pan.
- Make the first layer by arranging the potato slices in a circular pattern around the pan, allowing the potatoes to overlap if necessary.
- Sprinkle on about 1/4 teaspoon of the salt mixture and drizzle on 1/2 teaspoon of the melted butter.
- Repeat the layers again making sure to end with the butter being added last.
- Press the potatoes down and cover the pan with foil.
- Bake in the oven for 20 minutes.
- Uncover the pan and bake for an additional 25 minutes or until the potatoes are a golden brown color.
- Loosen the edges of the potatoes around the pan with a spatula.
- Place a serving place on top of the pan and flip everything over to invert the potatoes onto the plate.
- Remove the pan and sprinkle fresh parsley onto the potatoes.
- Serve warm and enjoy!
Why is it called pommes Anna?
Pommes Anna was created in the 19th century and created by a chef named Adolphe Dugléré in Paris, France. The big story is that this dish was named after Anna Deslions, who was a high-class courtesan that worked at the cafe. She “entertained” a lot of important clientele and other dignitaries in the private salon above the dining room. This is just a portion of the name though because the word “Pommes” is in reference to the potato itself.
In french “Pomme” actually means apples, which can seem rather confusing as there are no apples in this recipe. But truthfully, both potatoes and apples are referred to as pommes from time to time and this is because, in many languages across the earth, potatoes are referred to as apples of the earth. Pretty neat fact, right?
Can I make potatoes anna in advance?
Yes, you can make it in advance. Simply make this dish and bake it as directed. Allow for it to cool completely before covering in foil and placing it in the fridge for up to 8 hours in advance. When ready to eat, simply heat it in the oven at 350 degrees F until warmed through.
Can I add cheese?
Yes, if desired you can add in some thinly sliced or shredded cheese to this dish (and many people do). While the traditional way of making it is butter and salt as the only added ingredients to the potatoes, you are more than welcome to adjust to your own tastes. Some of the more popular cheeses to use include parmesan cheese of gruyere cheese.
Need more potato recipes to try soon? We’ve got you covered!
- Crockpot Mashed Potatoes Recipe
- Baked Breakfast Potatoes
- Easy Scalloped Potatoes Recipe
- Reuben Loaded Potatoes Recipe
- Loaded Greek Fries
- Greek Potatoes
- Bacon Wrapped Roasted Potatoes with Harissa Aioli
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 1/2 tablespoons butter
- 3 lbs peeled baking potatoes cut into 1/8 in. thick slices
- 1 tablespoon butter, melted
- 1 tablespoons fresh parsley, chopped
- Preheat oven to 400
- Combine salt and pepper in a small bowl.
- Over medium heat, melt 2 ½ tablespoons of butter in a 10 in cast iron skillet or any ovenproof pan. Arrange sliced potatoes in a circular pattern, allowing potatoes to overlap if necessary. Sprinkle with about ¼ teaspoon salt mixture. Drizzle ½ teaspoon of the melted butter over potatoes. Repeat layers, ending with butter. Press potatoes down. Cover pan with foil and bake for 20 minutes.
- Uncover and bake potatoes for an additional 25 minutes or until they are golden brown. Loosen edges of potatoes with a spatula. Place a serving plate on top of skillet and flip over to invert potatoes onto the plate. Sprinkle with fresh parsley.
- Recipe adapted from Cooking Light.
Amount Per Serving Calories 203Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 13mgSodium 322mgCarbohydrates 36gFiber 4gSugar 2gProtein 4g