Pommes Annathin and golden layers
Concentric layers of very thin potato slices and butter are pressed and baked until forming a soft interior and a crispy exterior disk.
Pommes Anna is a French preparation focused on two ingredients: potato and butter. Uniform slices are layered in circles, seasoned, and compacted during cooking; when unmolded, the base becomes the golden surface of the disk.
Ingredients
Layers
Seasoning
Preparation
Prepare the slices
Preheat the oven to 200 °C, slice the potatoes evenly, and dry without washing off the starch.
15 minutesAssemble the circles
Brush an ovenproof skillet with butter and overlap the potatoes in concentric circles, seasoning and brushing each layer.
15 minutesPress and bake
Cover with parchment paper and an oven-safe weight; bake for 40 minutes, remove the weight, and bake until golden.
60 minutesUnmold
Rest for 15 minutes, loosen the edges, and invert all at once onto a large plate.
5 minutes
Substitutions
Margarine changes flavor and browning; adding cheese transforms the recipe into another variation, not classic Pommes Anna.
Storage
Cool, cover, and refrigerate; reheat uncovered in the oven to restore crispiness.
Approximate shelf life: Up to 3 days under refrigeration.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
