Pommes Anna

It’s my version of this big potato pancake, and it’s hard to believe something so easy and simple is so wonderful.  Served warm or room temperature, it could be a side or an appetizer.  Use a really good butter, like Kerrygold, to make it extra delicious.

Pommes Anna

Pommes Anna

Total Time: 1 hour, 45 minutes

Yield: Serves 8


  • 2 lbs potatoes, very thinly sliced (I used a processor)
  • 1/4 cup melted butter
  • Thyme
  • Granulated garlic powder
  • Salt and pepper


  1. Heat oven to 375°
  2. Prepare a baking dish. I used an 8" cast iron skillet. I coated the inside with olive oil. Then I got a piece of parchment paper, big enough to cover the bottom and sides, wet it, squeezed as much water out as possible, then lined the inside of the pan with it.
  3. In a large mixing bowl, place a layer of potatoes, drizzle with butter and sprinkle with thyme, garlic powder, salt and pepper. Continue this process until all potatoes are layered in bowl.
  4. Now, using your hands, toss it all together to coat each potato slice well.
  5. Place the potatoes evenly in the parchment lined baking dish, pressing down on them as you're placing them in, to make a compact, even, "potato pancake."
  6. Place a piece of parchment on top, completely covering the potatoes. Place a weight on the parchment. I have an oven-proof bacon press that I used, but you could even use and oven-proof plate with a brick on it.
  7. Bake for 1 1/4 to 1 1/2 hours until potatoes are done, and the bottom is nicely brown.
  8. Let it cool down in the pan, then turn it onto a plate. Cut into wedges to serve.