Sides
Time-Tested
Pommes Anna
Thin-sliced Yukon Gold potatoes layered with butter, baked until golden and flipped into a caramelized potato cake. The perfect side for Steak au Poivre.
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Prep
20 min
Cook
50 min
Serves
4
Level
Medium
Ingredients
2½ pounds Yukon Gold potatoes
6 tablespoons unsalted butter, melted
1 to 1½ teaspoons kosher salt
Freshly cracked black pepper
Flaky salt, for finishing
Pommes Anna is thinly sliced potatoes layered with butter and baked until golden. That's really the whole recipe. What makes it special is the flip: you turn the pan over and the potatoes come out as one caramelized cake you cut into wedges like a pie.
The first time I made it was for a Steak au Poivre dinner at home, and I used a Dutch oven. The potatoes were delicious, especially broken up with the au poivre sauce pooling around them, but the flip didn't go the way I'd pictured. They fell apart, Chad and I laughed, and I plated them as nicely as I could. We called that version Pommes Anne.
A couple of nights later I bought more potatoes and tried again in a shallow oven-safe skillet. That's the version in the photos. If the presentation matters to you, use a wide, shallow pan with an oven-safe handle. Either way, they taste wonderful. Pommes Anne with that sauce was one of the best things on the table that night.
Method
Preheat your oven to 425°F.
Peel the potatoes and slice them as thin and even as possible. A mandoline gives you the most consistent results. Pat the slices dry if they seem very wet.
Brush the bottom of a wide, shallow oven-safe skillet generously with melted butter. Layer the potato slices in overlapping circles, starting from the outside and working inward. Brush each layer with butter and season lightly with salt and pepper as you go. Press down firmly every few layers.
Place the pan over medium heat on the stovetop for about 5 minutes to begin building the crust on the bottom.
Cover with a lid or foil and transfer to the oven. Bake covered for 20 minutes.
Remove the cover and bake another 15–20 minutes, until the top is golden and the edges are deeply caramelized.
Remove from the oven and rest for 5–10 minutes. Run a thin spatula around the edges to loosen. Place a large plate over the pan, hold it firmly, and flip in one confident motion.
Finish with flaky salt. Cut into wedges and serve.
A note
This is the potato for a steak dinner. It belongs next to Steak au Poivre with that cognac cream sauce spooned over everything. If you haven't made that yet, start there.
Good to know
More About This Recipe
Nutrition
Calories
370
Protein
6g
Carbs
50g
Fat
18g
Tips & tricks
A wide, shallow oven-safe skillet gives you the cleanest flip. If it falls apart anyway, break it up and serve it with the sauce. It still tastes wonderful.
Nutrition is an estimate per serving, calculated from the ingredients.
Substitutions
Storage & leftovers
Pommes Anna reheats well. Let it cool completely, refrigerate, and warm individual wedges in a 375°F oven for 10–15 minutes. The crust comes back nicely.
Questions people ask
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