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Pommes Anna Recipe

Pommes Anna

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (20)

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Average Rating:

Total Reviews: 20

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  • on May 16, 2010

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    I've been making Potatoes Anna for several years and I don't think I've ever seen a recipe that calls for soaking the potatoes. When you do that you remove the starch so necessary to keep the potatoes "bonded" to each other. I never soak them and they slide out of the pan in one piece. I also use a cast iron skillet for this since cast iron is non stick and will take high oven heat. They ycome out golden brown and buttery delicious.
    Be sure to use russet not red potatoes.

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  • on April 04, 2010

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    To anyone with sticking problems, re-read this part of the recipe. It's what makes sure the potatoes do not stick to the pan. BTW, the whole dish can be done on top of the stove, if you're running out of oven space. Have made this many, many times with no problems and you don't have to invert the potatoes for a nice presentation.


    Cook on low heat until potatoes are golden on the bottom and crisp around the outside, about 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep from sticking.

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  • on March 29, 2010

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    I was scared to let anyone eat it, but once we did it was great. Full of flavor!!! Loved it!

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  • on November 08, 2006

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    Mmmm... they were good. You should try it, even my picky eater liked them.

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  • on July 13, 2006

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    This dish was hard to keep together and even harder to keep from sticking.
    In ordered to produce an unstuck dish you would end up using several cups of oil!

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  • on April 17, 2006

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    these came out looking like nothing like the one on television but tasted delicious.There a little ard but worth it.And when it says clarfied butter it means dont use any of that white stuff after u melt the butter

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  • on March 25, 2006

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    My family loves this recipe and my kids request just about every Sunday.

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  • on January 09, 2006

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    Tasted good, looked awful, did not come out at all like on TV.

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  • on March 28, 2005

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    I made these along with the lamb chops and what a perfect pairing! These potatoes are so crispy and buttery! I agree that on the show he placed the pan in the oven for about 20 minutes after he flipped the potatoes so I did the same. The result was excellent. My only criticism is that the recipe either calls for too much butter or I may have used too much, either way I'm going to watch the butter next time, and there definately will be a next time. Thanks again Tyler and Food Network.

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  • on March 19, 2005

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    OF all the potato recipes I've tried, this is the best!!! It is incredible with steak or lamb chops... You have to try this...

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