Pommes Anna

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Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

This is one of my favourite ways of cooking potatoes. It was invented at the Café Anglais in Paris. The cooking method enhances the potato flavour so the result will be as good as the quality of the ingredients. The cookery writer Marcel Boulestin suggested that the best utensil for cooking Pommes Anna is a wide copper pan with a well-fitting lid. Lacking this, I use a wide, shallow ovenproof dish.


  • lb (700 g) potatoes, peeled and thinly sliced
  • Sea salt and freshly ground black pepper
  • 3–4 oz (75–110 g) butter


Wash the potato slices in cold water, dry well and season with salt and pepper. Butter your dish generously and then put the potato slices in circles so that they overlap each other, adding little pats of butter as you go. Cover with a lid and bake in the oven (gas mark 6/400°F/200°C) for about 45 minutes or until the potatoes are well browned outside and soft inside.

Traditionally, the potatoes are turned out onto the lid and returned to the oven for a minute more.

Carlos Ochos was a ‘potato hunter’ in the 1970s who, at considerable personal risk, undertook to trek all over South America gathering as many potato varieties as possible before they were lost to disease, development or desertification. About 1% of the world’s potato varieties are now named after him.

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