If you have a soft spot for beautifully crispy, buttery potatoes that taste like a little slice of comfort heaven, then you are absolutely going to adore this Pommes Anna Layered Potatoes with Garlic Herb Butter Recipe. It’s a classic French dish transformed by the rich garlic herb butter that seeps into each perfectly thin potato slice, creating layers of golden, crispy bliss. Whether you’re cooking for special company or just treating yourself on a cozy evening, this recipe offers a delightful combination of simple ingredients and expert technique that culminates in a show-stopping potato masterpiece.
Ingredients You’ll Need
Sometimes the most spectacular dishes come from the simplest ingredients, and that’s certainly true here. Each component in this Pommes Anna Layered Potatoes with Garlic Herb Butter Recipe is carefully chosen to contribute richness, flavor, and texture that make every bite irresistible.
- Unsalted butter, ¾ cup (170g): Use high-quality butter to achieve a silky, rich clarified butter base that carries the garlic and herbs perfectly.
- Garlic, 3 cloves finely minced: Adds a fragrant punch that elevates the buttery layers without overpowering.
- Fresh parsley, 3 tablespoons chopped: Brings a fresh, vibrant note that brightens the dish.
- Fresh thyme, rosemary, or oregano, 2 teaspoons chopped: Choose your favorite herb for a delicate, earthy hint that melds beautifully with garlic.
- Kosher salt, 1 teaspoon (or 2 teaspoons if using Diamond Crystal): Essential for seasoning potatoes evenly and enhancing all flavors.
- Black pepper to taste: Adds just enough warmth and complexity to complement the butter and garlic.
- Low-starch potatoes, 3 pounds (Yukon, yellow, or red): Sliced thinly for layers that crisp up on the outside while staying tender in the middle.
- Flaky salt (Maldon salt): A finishing touch that adds crunch and bursts of salty goodness.
How to Make Pommes Anna Layered Potatoes with Garlic Herb Butter Recipe
Step 1: Prepare the Clarified Butter with Herbs and Garlic
Start by transforming unsalted butter into a golden, silky clarified butter by cooking it gently until the milk solids separate and then straining them out. This step is a game-changer because it gives your butter a clean, rich flavor without burning during cooking. Next, gently infuse the filtered butter with minced garlic, salt, black pepper, and fresh herbs like parsley and thyme. This fragrant blend sets the stage for amazing layers of flavor in the potatoes.
Step 2: Slice and Toss the Potatoes
Whether you stick to tradition and peel the potatoes or opt for the rustic charm of unpeeled skins, slicing them to just under 1/8 inch thick is crucial for even cooking. A mandolin is your best friend here for uniform slices that bake and brown beautifully. Toss the potato slices thoroughly in the cooling garlic herb butter so every slice is luxuriously coated before layering.
Step 3: Layer the Potatoes with Love
In a well-buttered 9 or 10-inch non-stick or well-seasoned cast iron pan, begin layering the potatoes concentrically by overlapping slices slightly, starting from the center. Select the nicest slices for the bottom since this will become the top once flipped, giving you that impeccable golden crown of crispy goodness. Repeat for about four layers and create a gentle dome with any leftover slices to keep things elegant and even.
Step 4: Cook and Weight for Perfection
Cover the layered potatoes with parchment paper and a heavy pan or pot weight to press the layers firmly during cooking. Begin by browning the bottom on the stovetop over medium heat for 4-5 minutes, which jumps starts that gorgeous crust formation. Then, transfer to a 400°F oven and bake with the weight on, shaking halfway to prevent sticking and ensure tenderness. Finally, remove the weight and parchment and let the potatoes finish baking uncovered for a beautifully golden finish.
Step 5: The Art of Flipping and Finishing Touches
This is where patience and gentle hands pay off. Loosen the edges carefully with a spatula, then drain excess butter by tilting the pan while holding the potatoes in place with a lid. When ready, flip the Pommes Anna onto a serving plate in one swift move, revealing those golden, crispy layers you worked so hard to create. If you want extra color, a few minutes under the broiler will caramelize the top to perfection. Sprinkle with flaky salt and let it rest slightly to set before slicing.
How to Serve Pommes Anna Layered Potatoes with Garlic Herb Butter Recipe
Garnishes
Fresh herbs like parsley or chives sprinkled on top add a lovely fresh burst and a pop of color that contrasts beautifully with the golden layers. A light dusting of flaky Maldon salt right before serving enhances texture and elevates the buttery flavor.
Side Dishes
This Pommes Anna Layered Potatoes with Garlic Herb Butter Recipe pairs exceptionally well with roasted meats like beef or chicken, as well as delicate fish like salmon. A crisp green salad or steamed green beans can balance the richness, making your meal feel both indulgent and harmonious.
Creative Ways to Present
Serve Pommes Anna straight from the pan for a rustic feel or flip it onto a beautiful platter for a refined presentation that’ll impress every guest. You can also cut the potatoes into individual wedges or squares to create charming hors d’oeuvres or elegant plated sides at your next dinner party.
Make Ahead and Storage
Storing Leftovers
Leftover Pommes Anna keeps well in an airtight container in the refrigerator for up to 3 days. The flavors develop even more overnight, but the crispy edges may soften slightly.
Freezing
While freezing delicate layered potatoes can be tricky because of texture changes, you can freeze cooled, sliced leftovers wrapped tightly in plastic wrap and foil. Use within 1 month for best quality, and avoid freezing the freshly baked whole Pommes Anna.
Reheating
To revive crispiness, reheat leftovers in a skillet over medium heat rather than the microwave. A few minutes on each side will bring back that lovely buttery crunch without drying out the potatoes.
FAQs
Can I use other types of potatoes for this recipe?
Yes! While low-starch varieties like Yukon Gold or red potatoes are ideal for their creamy texture and ability to crisp nicely, you can experiment with other types. Just remember higher starch potatoes like Russets may fall apart during baking and alter the texture.
Why do I need to clarify the butter?
Clarifying removes the milk solids, which prevents the butter from burning at higher cooking temperatures. This process leaves you with pure, golden butter that can brown the potatoes beautifully without bitterness.
Is peeling potatoes necessary?
Traditional Pommes Anna recipes call for peeled potatoes, but leaving the skins on adds texture, nutrients, and a rustic appeal. It’s really up to your preference and the potatoes you have on hand.
How thin should the potato slices be?
Slicing just under 1/8 inch thick ensures the potatoes will cook evenly and form tender, cohesive layers without being too mushy or too crunchy. A mandolin slicer helps achieve consistent thickness with ease.
Can I make this recipe vegetarian or vegan?
This particular Pommes Anna Layered Potatoes with Garlic Herb Butter Recipe is vegetarian but not vegan due to the butter. For a vegan alternative, try substituting with a quality plant-based butter that can be clarified similarly, though the flavor and texture might differ slightly.
Final Thoughts
There is something truly magical about digging into a warm, buttery slice of Pommes Anna Layered Potatoes with Garlic Herb Butter Recipe. This dish proves that with just a handful of humble ingredients and a little patience, you can create a stunning, comforting side that feels like a special occasion every time. So don’t wait for a holiday or dinner party — treat yourself to this golden, garlicky masterpiece and bask in the simple joy of perfect potatoes.
Print
Pommes Anna Layered Potatoes with Garlic Herb Butter Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French
Description
Pommes Anna is a classic French dish featuring thinly sliced, layered potatoes cooked in garlic herb clarified butter until tender and golden. This recipe uses a non-stick or cast-iron pan, layering buttery, herb-infused potatoes to create a beautifully crisp yet creamy dish perfect as a side or elegant appetizer.
Ingredients
For the Garlic Herb Butter:
- ¾ cup (170g) unsalted butter, for clarifying
- 3 cloves garlic, finely minced
- 3 tbsp fresh parsley, chopped
- 2 tsp fresh thyme, rosemary, or oregano, finely chopped
- 1 tsp kosher salt (2 tsp if using Diamond Crystal brand)
- Black pepper, to taste
For the Pommes Anna:
- 3 lb (1.35kg) low-starch potatoes (Yukon, yellow, or red), sliced 1/8” thick
To Finish:
- Flakey salt such as Maldon salt, for sprinkling
Instructions
- Preheat Oven and Prepare Equipment: Preheat your oven to 400°F (200°C). Select a 9” or 10” oven-safe non-stick or well-seasoned cast iron pan for cooking. Prepare a second pan or pot of similar size to use as a weight during baking.
- Clarify Butter: Place the butter in a small pot over medium heat. Once melted, reduce heat to low and let it cook until a foam forms on the surface. Skim off the foam. Continue cooking until the milk solids separate and the butter turns from semi-translucent yellow to clear golden. Strain the clarified butter through a fine sieve, leaving milk solids behind. Pour ¼ cup of this butter into your cooking pan, swirling to coat the base evenly.
- Make Garlic Herb Butter: Return the remaining clarified butter to the cleaned pot. Add the minced garlic and cook over medium-low heat for about 30 seconds until fragrant. Stir in the kosher salt, black pepper, chopped parsley, and your chosen herbs. Remove from heat and let the flavor infusion cool.
- Prepare Potatoes: Slice the potatoes thinly (just under 1/8” thick), ideally with a mandolin for uniform thickness. Leaving the skin on is optional and recommended for a rustic texture. Toss the potato slices thoroughly in the cooled garlic herb butter ensuring all slices are evenly coated.
- Layer Potatoes in Pan: Start by placing one slice in the center of the buttered pan and then arrange the next slices overlapping around in concentric circles. Use the nicest slices for the bottom layer (which will be the top once flipped). Continue layering until all potatoes are used; you should have about four layers. If you have a partial layer, center it to create a slight dome.
- Apply Weight and Brown on Stove: Cover the potato layers with parchment paper and place the weighted pan or pot on top to press the potatoes. Place the pan over medium heat on the stovetop and cook for 4 to 5 minutes to brown the bottom.
- Bake with Weight: Transfer the pan to the preheated oven with the weight still on top. Bake for 25 minutes, removing the weight and parchment halfway to carefully shake the pan and prevent sticking. Replace the weight and parchment, then continue baking.
- Bake Uncovered: After 25 minutes, remove the parchment and weight and bake uncovered for an additional 20 minutes or until a skewer inserted in the potatoes goes through easily, indicating tenderness.
- Loosen and Brown: Run a spatula around the edges to free the potatoes from the pan sides and gently shake to loosen the bottom layer. If more browning is desired, gently loosen without disturbing the layered design and return to medium heat on the stove for 3 to 5 minutes to brown the bottom further.
- Drain Butter and Flip: Drain excess butter from the pan by tilting while holding the potatoes in place with a lid. Reuse the butter for added flavor if desired. While still warm, place a serving plate over the pan, hold firmly, and flip the Pommes Anna onto the plate in one smooth motion. Replace any displaced slices carefully.
- Optional Broil and Serve: If needed, broil the flipped Pommes Anna for a few minutes to achieve a golden brown crust. Sprinkle flakey salt on top. Let the potatoes cool slightly to set, then slice into wedges and serve.
Notes
- Using a mandolin slicer ensures uniform potato slices, which cook more evenly.
- Leaving the potato skins on adds more texture and a rustic look.
- Clarified butter prevents burning and adds a clean buttery flavor.
- Using a weight helps the potatoes cook evenly and form tight layers.
- Be gentle when loosening and flipping to preserve the layered presentation.
- You can reuse the leftover flavored butter for other dishes or basting meats.
