Pommes Anna

Pommes Anna

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The beauty alone of these potato cakes will wow your guests. Their crispy-buttery texture and flavor is beyond! Comprised of a couple layers of thinly sliced potatoes which are then pressed and pan fried with luscious Avocado Oil, pommes Anna make a perfect vehicle for colorful toppings. Everyone can top to their own taste, making the initial effort well worth it as folks gather to celebrate the day.

Prep Time
Cook Time


(for pommes Anna)

  • 4-5 medium Yukon gold potatoes, sliced thinly on a mandoline
  • 3 tsp Avocado Oil, more as needed
  • Kosher salt to taste

(suggested toppings)

  • Steamed asparagus spears
  • Crumbled hard-boiled or wedges of custardy 7-minute eggs
  • Ham
  • Prosciutto
  • Chives
  • Smoked or cured salmon
  • Shaved radish
  • Cornichons
  • Capers
  • Crème fráîche


  1. Use two similarly sized 4-inch cast-iron skillets to expedite the cooking process. Heat both on medium heat and add 1 teaspoon Avocado Oil into each to start.
  2. Layer potato slices in shingles, pausing to salt the first layer before adding the second, then turn heat to medium-low. Slices should sizzle as they come in contact with the pan.
  3. Cook the first side for 5-7 minutes. Use the flat side of a small silicone spatula to compress the layers, working around the circumference first and finishing in the center. Repeat this occasionally, until you have confidence that the layers have melded together. When ready to turn, the edges will have become crispy and pull slightly away from the pan edge.
  4. Carefully lift one side to check for brownness. When deeply golden, use a spatula on the bottom and silicone spatula at the top to carefully flip. Cook second side for 3-5 minutes or until golden, drizzling additional oil along the edge of the pan as needed. With each subsequent batch, add a small drizzle of oil to hot pan and proceed.
  5. Keep the finished pommes Anna warm while finishing the others: place them on a wire rack set over a baking sheet, in a 300 degree oven.
  6. Transfer all to a serving platter or large chopping board, laying them out like flower cutouts in a single layer. Serve alongside small bowlfuls of toppings of your choice, an happy explosion of textures and colors for your guests to choose as they like. Should you have leftovers, pommes Anna can be reheated in a toaster oven.

NOTE: Given the pans’ small size, use caution as you work above the heat so as not to singe your knuckles. If you have a thin pair of oven mitts which allow you to remain dextrous, this is helpful. Alternatively, you can make a single large pomme Anna in a large skillet, cut into wedges.

(recipe courtesy of Melina Hammer)

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