Published June 28, 2022.This post may contain affiliate links. Please read my disclosure policy.
This tasty classic Potatoes Anna recipe is a simple French dish consisting of crispy cooked layered butter potatoes. You will love the flavors in this simple-to-make traditional side dish.
It’s easy to get in a rut when making the same side dishes repeatedly because that’s what people like. If you are looking to try out some new tasty dishes, then for sure try my glazed green beans or roasted asparagus.
Potatoes Anna
Potatoes Anna, or pommes Anna, is a classic French dish using a simple preparation of layering and fanning out thinly sliced potatoes in a pan or baking dish. Each layer of potatoes is seasoned with salt and pepper and drizzled with butter then are then flattened and baked in the oven until golden brown.
One of the coolest things is looking at the beauty of the layers once it is cooked and flipped over and served on a plate. The result is a “potato pie” that is perfectly golden brown and soft in the center. Be sure to watch my chicken cordon bleu video to see how I do this and what I serve it up with.
Ingredients and Substitutions
- Potatoes – Use large russet potatoes.
- Butter – I prefer unsalted whole butter for these potatoes anna.
How to Make Potatoes Anna
Use these easy-to-follow procedures and images to make this classic potato Anna recipe:
Start by peeling and thinly slicing some russet potatoes.
Keep the potatoes in cold water while slicing the other ones.
Drain and rinse the sliced potatoes well under cold water.
Thoroughly dry the potatoes using a flour-sack towel or paper towels.
Melt some butter in a 6” or 8” cast-iron skillet or non-stick pan over low to medium heat.
Working from the inside out layer the sliced potatoes to fan out over the pan.
Drizzle on some melted butter and then season with salt and pepper.
Shake the pan a little bit to ensure nothing is sticking and then repeat the layer of potatoes, butter, salt, and pepper 3 more times to make 4 total layers.
Using another same-size pan press the potatoes down to flatten them out and compress them.
Cover with foil and bake for 20 minutes at 425°.
Remove foil and bake for another 20 to 25 minutes or until well browned on top and cooked throughout.
Slice and serve.
Make-Ahead and Storage
Make-Ahead: This recipe is meant to be served as soon as it is finished cooking. You can keep this covered with foil in the oven at 200° for up to 30 minutes before serving.
How to Store: Cover it and keep it in the refrigerator for up to 4 days. You can freeze these covered for up to 3 months. Thaw them in the refrigerator for 1 day before reheating.
How to Reheat: Place the desired number of potatoes anna onto a sheet tray lined with parchment paper and bake at 350° for 6 to 8 minutes or until warm throughout.
Chef Notes + Tips
- You can use clarified butter instead of whole butter like I did.
- Oil is also a great replacement for butter in this potatoes anna.
- Other ingredients you can add while layering the potatoes are parmesan cheese and fresh herbs like thyme or rosemary.
- You may need to bake a little longer to get that perfect golden brown appearance on top.
More Potato Recipes
- Salted Baked Potato
- Oven Roasted Potatoes
- Twice Baked Potato
- Lyonnaise Potatoes
- Mashed Potatoes
Be sure to follow me onFacebook,YouTubeInstagram,andPinterest,and if you’ve had a chance to make this then definitely drop me a comment and a rating below.
Save
Classic Potatoes Anna Recipe (Pommes Anna)
5 from 17 votes
This tasty classic Potatoes Anna recipe is a simple French dish consisting of crispy cooked layered butter potatoes.
Servings: 4
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Ingredients
- 3 large russet potatoes
- 4 tablespoons melted unsalted butter
- salt and pepper to taste
Instructions
Preheat the oven to 425°.
Peel and thinly slice the russet potatoes.
Keep the potatoes in a container of cold water while slicing the other ones.
Drain and rinse the sliced potatoes well under cold water.
Thoroughly dry the potatoes using a flour-sack towel or paper towels.
Add 2 tablespoons of butter to a 6” or 8” cast-iron skillet or non-stick pan over low to medium heat.
Working from the inside out layer the sliced potatoes to fan out over the pan.
Drizzle on some melted butter and then season with salt and pepper.
Shake the pan a little bit to ensure nothing is sticking and then repeat the layer of potatoes, butter, salt, and pepper 3 more times to make 4 total layers.
Using another same-size pan press the potatoes down to flatten them out and compress them.
Cover with foil and bake for 20 minutes at 425°.
Remove foil and bake for another 20 to 25 minutes or until well browned on top and cooked throughout.
Notes
Make-Ahead: This recipe is meant to be served as soon as it is finished cooking. You can keep this covered with foil in the oven at 200° for up to 30 minutes before serving.
How to Store: Cover it and keep it in the refrigerator for up to 4 days. You can freeze these covered for up to 3 months. Thaw them in the refrigerator for 1 day before reheating.
How to Reheat: Place the desired number of potatoes anna onto a sheet tray lined with parchment paper and bake at 350° for 6 to 8 minutes or until warm throughout.
You can use clarified butter instead of whole butter like I did.
Oil is also a great replacement for butter in this potatoes anna.
Other ingredients you can add while layering the potatoes are parmesan cheese and fresh herbs like thyme or rosemary.
You may need to bake a little longer to get that perfect golden brown appearance on top.
Nutrition
Calories: 227kcalCarbohydrates: 29gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 30mgSodium: 98mgPotassium: 670mgFiber: 2gSugar: 1gVitamin A: 351IUVitamin C: 9mgCalcium: 24mgIron: 1mg
Course: Side Dish
Cuisine: French
Author: Chef Billy Parisi
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35 comments
- Spenser
Chef – started making these two years ago and prepare them about every six weeks – they are sooo good and easy to make. Thankfully, I have always been a prep man so I love to prep. It also has a terrific presentation! Thanks so much.
Chef Spenser.
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- Nick D
Super easy and super good, thanks chef! This recipe was a delicious & quick side to compliment out Christmas chateau brion, I’m definitely going to make this again soon!
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- cheryl boik
I made these thinking I would have plenty left for brunch the next day. Nope! They were delicious and devoured.
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- Betty Michaleson
Love your recipes! And your instructions!
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- sue 😁
Thank you delicious recipe as all are so good to have found your page greatfull ……gosh takes such a long time to get to reply sooooo many adds phew
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- sue 😁
Love your tasty creative recipes 😋thank you ChefBilly 😁😋👋🤩
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- sue 😁
Thank you ChefBilly 😋tasty 😁😋👋🤩
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- David
I always love Chef Parisi recipes. Here is another great one. Although this take a bit of prep time and a long cook it turns out beautifully. This makes a great side dish that my wife and it really enjoyed
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- cheryl
We are having guests over tomorrow and I was trying to think of a potato dish to go with the prime rib. Bill Parisi to the rescue! Thanks.
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- Pam
I made these last night. So simple and yet so good!
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- Irina
Perfect, easy and you can add garlic or herbs
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- Florence
Sounds great. Do you put it in the oven with the second pan on top? Or do you sauté them first
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- Bebout Carol
New family favorite—-requested now for holiday dinners. Buttery, crispy, yummy!
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- Dorothy Dwyer
Have made this a half a dozen times already! Delicious! Thank you!
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Amazing!
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- Ruth M.
Made for Mother’s day (served with with grilled turkey breast) — my family review is that these are the best potatoes I have ever served them!
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thanks for giving it a shot!!
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- Dorothy White
Was leaving a review and accidentally hit one of the 16 ads and couldn’t get back without starting over..Great recipe and I respect you make $$ on the ads but ..wow..can you limit them at least when we are trying to leave a review or use a recipe? Too much!! 16 ad blocks and one static that I see as I type this, just in this one recipe…
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thanks for giving it a shot!!
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- donna paglia
Tried this recipe last Sunday, family loved it! I doubled up the recipe because I had 10 people, no leftovers!
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Excellent!
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- Arlene Cleveland
I will be cooking for 10 also and wondered if you doubled everything or some ingredients more than others? And what kind of pan/skillet did you use for the increased amounts? Thanks so much. I’m looking forward to trying this recipe.
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I’d double and do it in different pans
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- Kristen Boyle
Oh my goodness – so good!
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Thank you!
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- Pat
Yes! Love this recipe! My mom use to make this. I think of it as an elegant healthy french fry.
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Awesome!
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- Mary
One of my favorites…my grandfather (an exec chef in a Chicago hotel) taught me this growing up. He would put parmasean cheese in between the layers along with chopped rosemary. So glad to see that here. Love your website Chef. I’m having a lot of fun learning.
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- Sandi
Do you leave the second pan on when you cover with foil?
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No, see the images in the post.
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- elizabeth
Is peeling potatoes first a must? Asking because I love the skin on potatoes.
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no
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- Michael
Why can’t I see the video of the recipe? What am I doing wrong? I can see your latest video but not the video of the recipe that I’m trying to make? Still shots only. Where is the video?
- Reply
There is no video on this recipe. Terribly sorry for the inconvenience.
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