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Pommes Anna

Pommes Anna

Prep 15 mins

Cook 45 mins

Serves 4-6 as a side


There is a specific copper mould to make pommes Anna which has a deep base and a shallow top. You first crisp the the potatoes in the deep base, then cover them with the shallow lid, which in turn helps the potatoes to steam and become tender, then when inverted it also acts as a serving dish. This is all also possible in a shallow cast iron frying pan a lid, and you can just invert the cooked potatoes onto a plate to serve. These potatoes are so simple to make, but have that luxe factor and are beautifully buttery and delicious.

4 medium Desiree potatoes
100g butter, softened
Sea salt flakes and coarsely crack black pepper, to season

1. Preheat oven to 200C. Grease the deep side and base of a pommes Anna mould with butter, or you can also a deep straight sided cast iron ovenproof frying-an that’s about 20cm-22cm wide. 

2. Peel potatoes and then thinly slice on a mandolin. Layer the potatoes into the mould or frying pan creating a nice concentric Paterson the base, before adding more layers that are very even. Dot with butter in between every 2-3 layers and season to taste, pressing potato flat as you go.

3. Place the mould or frying pan onto medium-high heat on the stove top and cook until the butter starts to sizzle and foam and the base starts to turn golden (about 5 minutes), then cover with a lid and transfer to the oven to bake and steam until the potatoes are tender (about 40 minutes). You can test by inserting a skewer or knife into the potatoes and if they pierce very easily, they are ready.

4. To serve invert the potatoes in the mould or onto a plate (if the base hasn’t crisped up enough, you can also reinvent them and continue to fry on the stovetop until you get nice golden colour and they are crisp on the base.



Image and recipe by Eatable.

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