Pommes Anna is a classic French dish – named after a French lady – where thin potato slices are fried in lots of (clarified) butter and a pinch of salt. So simple that you almost regret not meeting Anna sooner. Culy will help you get to know her better.
The classic French kitchen knew what to do with potatoes or pommes . You can’t imagine if they did it with the little bangs. Just think of pommes duchesses, pommes dauphines, pommes frites, pommes gratin or pommes aligot , just to name a few.
PR team of the potato
Nice to know is that potatoes were not always popular in France. They were even banned for a while. This is because they thought it would make you sick. After severe famines, thorough research and the royal family – they became the potato’s personal PR team – potatoes became extremely popular. Fortunately, because we were left with some very tasty dishes.
Handy fact: the only good translation for potatoes is pommes de terre (terre = ground) in French. If you only order pommes in a greengrocer’s shop, you will get apples.
What is pommes Anna?
In the book Crisis Cooking by Mara Grimm we found a recipe by Chef Iwan Driesen of restaurant Rijsel in Amsterdam that we would like to share with you. Pommes Anna is described as a delicate dish with only three ingredients, but less is more , Iwan knows that better than anyone.
He makes it by first cutting thin slices of potato with a mandolin or sharp knife. These are placed in a circle in a pan and smeared with melted butter. Keep repeating this until the potatoes are gone. Bake the pommes Anna just like a tortilla, very gently and turn it halfway (a few times if necessary), until the top and bottom are golden brown. This will take approximately 25 minutes.
You can find recipes where small potato towers are made. You can also let the pommes Anna cook quietly in the oven. These are also great options.
More simple potatoes:
- potato salad à la Ottolenghi (with tomatoes, chili and pumpkin seeds)
- the very best oven potatoes
- Making your own baked potatoes: what’s the best way to do that?