A – ‘Anna potatoes’

The abc of Food Cooking and People

‘Anna potatoes‘

                        Anna potatoes (Pommes Anna) are a classic French dish known for their elegant simplicity. Thinly sliced potatoes are layered in a round mould. They are drenched in melted butter. The dish is baked until golden and crispy on the outside, with a tender interior. This preparation was once a staple in fine French restaurants.

The dish is traditionally made using waxy potatoes, such as Yukon Golds, which hold their shape well during cooking. Each layer of potatoes is carefully arranged and brushed with butter to ensure even cooking and a beautiful presentation. The layers are pressed together during baking to create a cohesive, cake-like structure.

Anna potatoes are baked in a heavy-bottomed pan or a specialised Pommes Anna mould, which allows for even heat distribution. The dish is often flipped midway through baking to ensure both sides develop a crispy, golden crust. The result is a stunning, round potato cake that can be sliced and served like a pie.

This dish pairs wonderfully with roasted meats, fish, or rich sauces, making it a versatile side for many meals. Its buttery flavour and crispy texture make it a crowd-pleaser, perfect for special occasions or holiday dinners.

Though Anna potatoes require precision and patience to prepare, their simplicity showcases the beauty of well-executed, minimalist cooking. The dish embodies the elegance and refinement of classic French cuisine, luxuriously celebrating the humble potato.

Anna potatoes are not as commonly found in restaurants today. However, they remain a beloved dish for home cooks. Culinary enthusiasts appreciate its timeless appeal. Its rich history and indulgent flavours make it a standout example of traditional French cooking techniques.