Potatoes Anna is an easy French side dish of buttery layered potatoes that bakes up crispy around the edges and tender in the middle. Perfect for slicing and serving with your choice of protein!
Potatoes Anna Is a 4-Ingredient French Wonder
Yep, you read that right.
This crispy on the outside, tender on the inside array of thinly sliced potatoes is an absolute showstopper that only uses four ingredients.
If you go crazy over potatoes au gratin (another French favorite!), you’ll love this French side dish that resembles a potato pie. Except it’s WAY easier to assemble since there’s no cheese sauce to prepare, and the potatoes don’t need to be pre-cooked before layering.
As a bonus, the layers of potatoes that peek out when you slice and serve this dish will make your dinner guests think it’s some fancy schmancy recipe that took hours to assemble. But it doesn’t, and we won’t tell anyone our secret for looking like true gourmet chefs 😉.
Enjoy!
Heidi’s Tips for Recipe Success
Yukon Golds are the best potato to use. They have a high starch content and hold their shape when baked, yet they remain creamy in the middle while getting nice and crispy around the edges of the pan.
Save time by using a mandoline. We’re slicing 2 pounds of potatoes here, which I know isn’t everyone’s idea of a good time. This would be the moment to bust out one of your fun kitchen gadgets.
Don’t submerge the potatoes in water. If you’re someone who likes to dunk your potatoes in water as you peel and slice them to prevent browning, skip the water bath this time. If you rinse the potatoes or put them in water, you’ll remove the excess starch that helps the slices stick together.
The Ingredients You’ll Need
The full recipe, with amounts, can be found in the recipe card below.
- Potatoes — You’ll need to peel your Yukon Golds before thinly slicing them.
- Butter — Adds lots of flavor to the potatoes. Don’t substitute with oil.
- Fresh thyme — Finely chopped thyme is added to the melted butter to infuse every bite with herby flavor.
- Salt — We’re using two pounds of potatoes, so you’ll need a good amount of kosher salt to season the dish.
How to Make Potatoes Anna at Home
- Preheat your cast iron skillet. Place the skillet over medium heat, and add 1 tablespoon of butter. When the butter starts foaming, the skillet’s hot enough.
- Make the thyme butter. To the skillet, add the remaining butter and the chopped thyme.
- Layer the sliced potatoes while the pan is still warm. I prefer starting in the middle of the pan and working my way around in concentric circles from there.
- Season with salt and top with thyme butter between layers. Press down gently on each layer to encourage the potatoes to stick together.
- Bake until fork tender. You’ll want to bake the potatoes Anna covered for 30 minutes, then another 30 minutes uncovered.
- Rest before flipping, then slicing. 10 minutes is long enough! I find it helpful to run a knife around the edge of the skillet to help the layered potatoes release from the sides before flipping it so the crisp side faces up.
Heidi’s Tip: Don’t own a mandonline? (this one is a fave) Use a food processor fitted with a slicing blade to slice the potatoes. Or a super sharp knife and some good skills.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Potatoes Anna Recipe (Pommes Anna)
Equipment
Ingredients
- 4 tablespoons butter, melted
- 1 teaspoon finely chopped fresh thyme leaves
- 2 pounds Yukon gold potatoes, peeled
- 1 teaspoon Kosher salt
Instructions
- Thinly slice the potatoes. Heat the oven to 425°F. Using a mandoline or a food processor with a slicing blade, slice the potatoes as thinly as possible, ⅛- to ¼-inch thick or thinner. Do not rinse the sliced potatoes or place in water — the starch is needed to bond the layers.
- Warm the skillet before adding potatoes. Add 1 tablespoon melted butter to a 10-inch well-seasoned cast-iron skillet over medium heat. Cook until the butter foams, then remove from the heat. Stir 1 teaspoon chopped thyme leaves into the remaining 3 tablespoons butter.
- Arrange the layered potatoes in concentric circles. Working quickly while the pan is still warm, start in the center of the skillet to arrange potato slices in a circular pattern, slightly overlapping, to create one layer. Sprinkle with ¼ teaspoon Kosher salt and drizzle with 1 tablespoon butter mixture. Top with another layer of potatoes. Use your hands to gently press the potatoes into the pan. Sprinkle with ¼ teaspoon salt and drizzle with 1 tablespoon butter mixture. Repeat, pressing layers gently, until all potatoes and butter are used.
- Bake the potatoes. Return the skillet to the stove over high heat until the butter in the pan sizzles, about 2 minutes. Spray a piece of foil with baking spray, cover the skillet, and transfer to the oven. Bake for 30 minutes covered with foil and 30 minutes uncovered until the potatoes are fork-tender.
- Rest, slice, and serve. Let stand 10 minutes, then run a small spatula around the edge and bottom of the skillet to loosen. Turn out onto a cutting board or plate, and cut into wedges.
Nutrition
What to Serve With Potatoes Anna
- Mom’s Pot Roast
- Pan Seared Flank Steak
- Classic Meatloaf
- Garlic and Herb Pork Tenderloin
- Smothered Pork Chops
- Whole Roasted Chicken
Storage Tips
Once baked, potatoes Anna tastes best straight out of the oven. If you end up with leftovers, let them cool completely before refrigerating. You can reheat the thinly sliced potatoes in a 350ºF oven until warm (8 to 10 minutes).
More Easy Potato Side Dishes
- Roasted Potato Salad
- Breakfast Potatoes
- Cheesy Potatoes
- Buttery Mashed Potatoes
- Ham and Potatoes au Gratin
- Crispy Oven Roasted Potatoes
- Buttery Parsley Potatoes
- Baked Mashed Potato Casserole
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