Pommes Anna

America's Test Kitchen

Serves 6 to 8


  • 3 lbs russet or Yukon Gold potatoes, peeled and sliced 1/16" to 1/8" thick
  • 5 Tbs butter, melted
  • 1/4 c vegetable oil, plus additional for greasing
  • salt and pepper

1. Toss the potato slices with the melted butter in a large bowl until evenly coated. Adjust an oven rack to the lower-middle position and heat the oven to 450.
2. Pur oil into a 10" ovenproof, nonstick skillet over medium-low heat. Begin timing, and arrange the potato slices in skillet, starting in the center to form the first layer. Sprinkle evenly with scant 1/4 tsp salt and pepper to taste. Arrange the second layer of potatoes, working in the opposite direction. Season that layer. Repeat, layering the potatoes and seasoning until no slices remain. Continue to cook until 30 minutes have elapsed since you began arranging the first layer.
3. Using the bottom of a 9" cake pan, press the potatoes down firmly to compact them. Cover the skillet and place it the oven. Bake until the potatoes begin to soften, about 15 minutes. Uncover the skillet and continue to back until the potatoes are tender and the edges are browning, about 10 minutes longer. Line the back of a baking sheet with foil and coat it lightly with oil. Drain off the excess fat from the potatoes by pressing them into the skillet with the cake pan and tilting the skillet to pour off the fat.
4. Set the foil-lined cookie sheet on top of the skilled. With hands protected by oven mitts, hold the cookie sheet in place with 1 hand and carefully invert the skillet and cookie sheet together. Remove the skillet and carefully slide the potatoes onto a platter and serve.

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