Potatoes Anna. It’s a delicious classic French recipe of sauteed potatoes with lots and lots of butter.

Here is another beautiful example of a fantastic recipe made with only two ingredients that will leave you wanting more and more.

Potatoes Anna

France has as many potato recipes as Italy has pasta recipes. We love them and prepare them in so many ways. Always the side dish of choice.

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Here is another great recipe that goes well with most of all your meats, fish, and poultry.

Potatoes Anna has been my favorite staple dish—lots of butter.

And when I say lots of butter, I mean lots of butter, which will transient into soft, tender sauteed potato slices with a tasty outer crisp bite.

So easy to prepare and a minute to enjoy.

This French recipe of Potatoes Anna will never leave your repertoire after making them.

In this Article

Origins of Potatoes Anna or Pommes Anna

This dish was created in the mid-19th century by the chef Adolphe Duglere at Cafe Anglais in Paris.

It was most likely named after Anna Deslions, who is said to have entertained an international array of princes and dignitaries in a private salon above the dining room.

Here are a few helpful tips for the ingredients needed to create those potato Anna

Potatoes – Select potatoes that are all about the same size. I recommend slicing them with a mandoline to have all the slices even for better cooking. Idaho and Russet are the best.

Unsalted butter – I always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish, but it changes the flavor.

Salt and pepper – the only seasoning you will need.

potatoes anna or pommes anna

Equipment Needed

Potato peeler – I have a few favorites in the kitchen.

Mandoline – to slice all potatoes all the same even size

Skillet – I love to use Lodge, a cast iron skillet, to make this potato recipe. It distributes the heat evenly on the bottom and up the sides.

Pommes Anna pan – an alternative to your skillet. It has straight, cylindrical sides and a flat bottom and is approximately nine inches across.

Heat-proof dish – placed inverted over the potatoes while cooking them. This will keep the moisture to be distributed back into the potatoes, keeping them moist on the inside.

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Cooking tips and step-by-step instructions to achieve this excellent potato Anna recipe.

  • If you have a mandoline to help you slice the potatoes on the same side, I strongly recommend using it. Easy preparing the dish as well as cooking it.
  • Drying the potatoes, once sliced, will remove all the starch from the potatoes.
  • Melt the butter in the skillet and then arrange the slices on the bottom of the skillet in a circular overlapping method. Cover the bottom of your skillet.
  • Season generously with salt and pepper between each layer.
  • Place an inverted dish over the potatoes with a heavy object to keep the potatoes down while cooking. Potatoes tend to curl up when cooking in a skillet, drying out instead of staying the most in-between layer.
  • Cook until the slices are molded together and are golden.
  • Remove the plate, be careful, as it will be hot. Turn the potatoes over and cook until brown through.

This dish is not for the faint of heart regarding the butter. Once on your lips, you will forget how much butter you used.

Potatoes Anna in skillet

Tips and tricks

For a change, I prepared the potatoes in 2 8-inch skillets instead of 12”.

Beautiful presentation for an intimate dinner.

Consequently, I saved a good 15 minutes in the cooking process.

Variations

You can add the below ingredients, either together or separately.

Thyme – is purely optional, and if you have it on hand, it gives your potatoes a great flavor.

Garlic – Adds a layer of extra flavor as the butter works its magic with the natural oils of the garlic.

Storage and reheating tips

Potatoes do not store well for more than one or two days maximum. I suggest placing your leftovers in an airtight, sealed glass container.

When ready to reheat your potatoes, bring them back to room temperature.

I use two methods to warm them up.

Stovetop:

  • A skillet with a tablespoon or more of water will help keep the moisture in the potatoes, and with a couple of tablespoons of unsalted butter.
  • Cover with a lid or aluminum foil and reheat over your stove at low to medium heat.

Oven method:

  • It is similar to the one above in placing your potatoes in an oven-proof skillet or dish. Add water and butter.
  • Spread some butter over aluminum foil that will cover the potatoes.
  • Cover with the aluminum foil and bake at 320F for 10 to 15 minutes. You can place your potatoes in a cold oven, but adjust the timing.
potatoes anna

Frequently Asked Questions

Why is it called Pomme Anna?

Pommes Anna was created in the mid-19th century by the chef Adolphe Dugléré at Café Anglais in Paris. It was most likely named after Anna Deslions, one of the cafe patrons who entertained princes and dignitaries above the restaurant in a private salon.

Does Pommes mean apple or potato?

The word pomme in French means apple, not potatoes. However, combined with the word “terre,” which means earth, it translates into the apple of the earth, the fancy French word for potatoes.

Why do the French call potatoes earth apples?

When brought to Europe from the Peruvian Andes, with their size, shape, and thin skin, the potatoes must have been taken for tree fruits by many Europeans.

What to enjoy with your pommes Anna

40 Cloves Garlic Chicken

Chicken with Leeks and Lemon

Jalapeno Burgers

Salmon with Basil Mushroom Sauce

Equipment needed to make this recipe

Potatoes Anna or Pommes Anna

No ratings yet
potatoes anna
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Here is another great recipe that goes well with most of all your meats, fish, and poultry.

Ingredients 

  • 2 potatoes, large, peeled and thinly sliced
  • 5 tablespoons unsalted butter
  • Salt and pepper

OPTIONAL

  • fresh thyme chopped

Instructions

  • Heat the butter in a heavy 12-inch skillet.
  • Dry the potato slices on paper towel.
  • Arrange slices in a ring on bottom of skillet. Fill the center with overlapping slices. Sprinkle with salt and pepper. Arrange a second layer with remaining slices. Invert a heatproof dish over the potatoes and place a heavy object on the plate to weigh the potatoes down.
  • Sauté the potatoes over medium heat until the underside is nice and golden and the slices are molded together.
  • Remove the weight and the plate and carefully turn the potatoes all at once.
  • Cook until browned and cooked through.
  • Cut in quarters and place in plates.

Notes

Variations
You can add the below ingredients, either together or separately.
Thyme – is purely optional, and if you have it on hand, it gives your potatoes a great flavor.
Garlic – Adds a layer of extra flavor as the butter works its magic with the natural oils of the garlic.
Storage and reheating tips
Potatoes do not store well for more than one or two days maximum. I suggest placing your leftovers in an airtight, sealed glass container.
When ready to reheat your potatoes, bring them back to room temperature.
I use two methods to warm them up.
Stovetop:
  • A skillet with a tablespoon or more of water will help keep the moisture in the potatoes, and with a couple of tablespoons of unsalted butter.
  • Cover with a lid or aluminum foil and reheat over your stove at low to medium heat.
Oven method:
  • It is similar to the one above in placing your potatoes in an oven-proof skillet or dish. Add water and butter.
  • Spread some butter over aluminum foil that will cover the potatoes.
  • Cover with the aluminum foil and bake at 320F for 10 to 15 minutes. You can place your potatoes in a cold oven, but adjust the timing.

Nutrition

Calories: 187kcal | Carbohydrates: 13g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 12mg | Potassium: 439mg | Fiber: 2g | Vitamin A: 435IU | Vitamin C: 12.1mg | Calcium: 36mg | Iron: 3.5mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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