Rediscover a French classic with this Pommes Anna recipe served alongside a rich, garlicky aioli sauce. With thin, crisp layers of golden potatoes and the silky smoothness of authentic French aioli, this dish is a true celebration of flavour and texture—a perfect side or centerpiece for your next meal.
Tips for Perfecting Classic Pommes Anna
French Pommes Anna is made with simple, good quality ingredients so the potatoes can shine. To make your Pommes Anna, use thinly sliced potatoes and good quality butter. Serve with the aioli sauce on the side to dip and garnish with fresh herbs for a modern twist.
The Best Potatoes for this Pommes Anna Recipe
For a good Pommes Anna, choose potatoes that hold their shape and get creamy when baked. So Charlottes are perfect, with their buttery flavour and texture. You can also try other varieties like Annabelle, Amandine or Belle de Fontenay potatoes to bring a smooth richness to the dish. Avoid starchy potatoes like Russets which will break down and won’t give you the layered effect of this French classic.
Preparation time
20 min
Ingredients For
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For the pommes Anna
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1 kg
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For the aioli sauce
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x 1
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20 cl
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Preparation
1
Melt the butter in a saucepan and clarify it.
Peel the potatoes and slice into 3 mm-thick rounds using a mandolin.
2
Place a sheet of baking paper in the bottom of an ovenproof dish and brush with butter.
Arrange the potato slices in overlapping layers. Brush each slice with butter and season with salt and pepper. Repeat to make 4 layers of potatoes, brushing each layer with butter, salt, and pepper.
3
Bake in a preheated oven at 185°C for 30 minutes. Add a bit more butter on top of the potatoes, then continue baking at 175°C for another 10 minutes.
4
Meanwhile, prepare the aioli sauce: whisk the egg yolk with the mustard and season with salt and pepper. Gradually drizzle in the oil while whisking continuously.
5
Peel and finely chop the garlic cloves, then add to the sauce. Mix well. Optionally, add a bit of chopped parsley.
Serve immediately with the pommes Anna.
