Potatoes Anna – A French Classic Recipe

  • 30 mins total
  • 5 mins prep
  • 25 mins cook
  • serves 4 

IntroductionSkip To The Recipe

Potatoes Anna.

This is my 150th post.  What a wonderful fun journey it has been! I have enjoyed every moment immensely and I am looking forward to the next 150 posting.

To celebrate we had salmon,  potatoes Anna, my simplified version, and steamed asparagus.  It was the perfect occasion to make dessert, baked peaches.

Potatoes Anna has been my staple favorite dish to prepare. Lots of butter and as a result a soft and tender slice of potato with a tasty outer crisp bite. So easy to prepare, and a minute to enjoy.

Dessert had to be part of the celebrations, hence this sweet classic French dessert. The baked peaches are an adaptation from “Claude Monet Table”.

A soft and deliciously sweet peach baked over a slice of bread. Therefore it get all the caramel of the peach, sugar and butter. Each bite is sinfully sweet and delicious. Use French country bread sliced thicker. As a result the caramelized will be on the top, and the softness of the bread on the bottom.

TIP: I prepared the potatoes in 2 8-inch skillet instead of 12”.  It was a test. Consequently  I saved a good 15 minutes in the cooking process

Giangi's Kitchen Signature


Nutrition Facts
Potatoes Anna - A French Classic Recipe
Amount Per Serving
Calories 187 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 9g 45%
Cholesterol 37mg 12%
Sodium 12mg 1%
Potassium 439mg 13%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Protein 2g 4%
Vitamin A 8.7%
Vitamin C 14.7%
Calcium 3.6%
Iron 19.2%
* Percent Daily Values are based on a 2000 calorie diet.
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Potatoes Anna - A French Classic Recipe

  • 30 mins total
  • 5 mins prep
  • 25 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • 2 large, peeled and thinly sliced potatoes
  • 4 to 5 tablespoons unsalted butter


  1. Heat the butter in a heavy 12-inch skillet.

  2. Dry the potato slices on paper towel.

  3. 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.

  4. Sauté the potatoes over medium heat until the underside is nice and golden and the slices are molded together.

  5. Remove the weight and the plate and carefully turn the potatoes all at once.

  6. Cook until browned and cooked through.

  7. Cut in quarters and place in plates.


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