Food Recipes Pommes Anna Be the first to rate & review! All you need are potatoes, some salt and pepper, and lots of butter. By Maki Yazawa Maki Yazawa Maki Yazawa is a food writer at Well+Good and a former food writer at Real Simple. Real Simple's Editorial Guidelines Updated on October 13, 2022 Print Rate It Share Share Tweet Pin Email Photo: Getty Images Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins Servings: 2 Jump to recipe If you're looking for a more elegant way to serve potatoes, give mashed potatoes and fries a break. This super simple Pommes Anna recipe transforms a handful of humble potatoes into a centerpiece-worthy dish. Anna potatoes, as they are sometimes called, are the perfect potato side dish for a dinner party. They look great, don't take a lot of time to prepare (peeling and slicing aside), and are a guest favorite. The recipe comes together by layering thin slices of potato and smothering them with copious amounts of golden butter. Just like any other potato dish—what's not to love? Ingredients 2 large russet potatoes 1/4 cup unsalted clarified butter salt and white pepper, to taste Directions Preheat the oven to 375°F. Using a mandoline, thinly slice the peeled potatoes to about 1/8 inch thick. Place the slices in a bowl of cold water as you cut to prevent discoloration. Once you're ready to assemble, place the slices on a layer of paper towels to remove excess moisture. Warm 2 tablespoons of butter (or enough to coat the bottom) of a well-seasoned cast iron or oven-safe nonstick skillet over medium heat. Carefully layer the potato slices in a circular pattern starting at the center and working your way to the outer edge until the bottom layer of the pan is covered. Brush potatoes with butter, and add additional flavoring ingredients like garlic, parmesan, or thyme, if desired. Sprinkle the potatoes with salt and pepper to taste. Repeat the layering process two more times, brushing with butter and seasoning in between. Cook over medium-high heat until the bottom begins to golden, about five minutes. Gently shake the pan to ensure the potatoes are not sticking to the base. Once the bottom layer is cooked, cover the pan with parchment paper or tin foil and place it in the oven for 10 to 15 minutes. Remove the covering and cook an additional 5 to 10 minutes, or until the potatoes are tender. Remove from the oven and carefully invert the potatoes onto a plate or casserole dish to serve. Rate it Print