Classic Pommes Anna — Buttery Crispy Layered Potatoes for Steak or Roast Beef
Paper-thin potato slices layered with butter and thyme, pan-seared to a golden, lacy-crisp crust and finished in the oven. An elegant old-school potato side that crisps at the edges and pairs perfectly with steak or roast beef.
Jake's note
"This Pommes Anna is all about texture — paper-thin tender centers with a frizzled, golden edge. It shines next to a simply seasoned steak or roast beef and makes an impressive weeknight upgrade or special-occasion side."
Classic Pommes Anna — Buttery Crispy Layered Potatoes for Steak or Roast Beef
Pommes Anna is the kind of retro French side that feels indulgent yet inevitable beside a well-rested steak or a roast that’s been basted to perfection. Here I lean into Yukon Golds for their creamy center and thin, tender skins; they brown and crisp without drying out the interior. The technique is simple — paper-thin slices, plenty of clarified butter to keep the layers separate and golden, and a brief sear before finishing in the oven — but the difference between a so-so pan of potatoes and a lacquered, lacy crust comes down to small decisions: drying the slices, skimming the milk solids, and coaxing the edges to frizz.
This version keeps the flavor profile focused: fresh thyme for its woody, citrus edge and an optional smashed garlic clove to add background savory depth without overpowering the delicate butteriness. A cast-iron skillet helps produce that signature bottom crust and makes unmolding satisfyingly theatrical; assembly can be done ahead for a relaxed dinner service. The result is a wedgeable, jewel-like potato cake with a tender heart and bronzed, crisp flutes around the rim — an elegant companion to beef, but beautiful with roast chicken or a simple green salad too.
Plan your timing
Ingredients
Instructions
Prep potatoes and heat oven
For this step
- 2 lbYukon Gold potatoes
Make thyme-infused clarified butter
For this step
- 8 tablespoonunsalted butter
- 1 tablespoonneutral oil (vegetable or grapeseed)
- 4 sprigfresh thyme sprigs
- 1 clovegarlic clove (optional, smashed)
Assemble the potato layers in an ovenproof skillet
For this step
- 1.5 teaspoonkosher salt
- 0.5 teaspoonfreshly ground black pepper
Pan-sear to develop a golden crust
Finish in the oven and unmold
Tips, make-ahead, and reheating
For this step
- 0.25 teaspoonflaky sea salt (for finishing)
Tips from the kitchen
Dry slices thoroughly
After slicing, pat or spin the potatoes to remove surface moisture; excess water steams the layers and prevents browning.
Clarify butter first
Skimming the foamy milk solids raises the butter's smoke point so the pan-sear develops color without burning the butter flavor.
Use steady heat
Start over medium-high but lower if smoke appears; a steady hot pan gives an even golden crust rather than scorching in spots.
Peek, don’t prod
When checking the bottom crust, slide a thin metal spatula carefully under the edge to avoid disturbing the concentric layers.
Salt at the end
Finish with flaky sea salt after unmolding to keep the crust crisp and the salt's crunch perceptible.
Variations & substitutions
Garlic and thyme double-up
Add a second smashed garlic clove into the butter for a bolder, aromatic base; remove before assembling to avoid burnt garlic bitterness.
Cheesy Pommes Anna
Sprinkle finely grated Gruyère between every third layer for nutty richness and additional color in the interior.
Vegan swap
Use a high-smoke oil like grapeseed with vegan butter flavoring or browned olive oil; omit the garlic if you want a cleaner herb note.
Herb-forward twist
Replace thyme with chopped rosemary or tarragon for a different aromatic profile, but use sparingly since strong herbs can dominate.
Storage & make-ahead
Store leftover Pommes Anna in an airtight container in the refrigerator for up to 3–4 days. To reheat and re-crisp, bake at 375°F (190°C) for 12–18 minutes from chilled or warm individual wedges in a hot skillet with a teaspoon of butter or oil for 4–6 minutes per side; avoid microwaving, which makes the crust soggy. If you've assembled the raw dish in the skillet, you can cover and refrigerate up to 24 hours before cooking.
What to serve with it
Invert the finished cake onto a warm plate, sprinkle with flaky sea salt and a few fresh thyme leaves, and slice into wedges. Serve alongside a well-seasoned steak or roast beef with a splash of pan jus or red wine reduction, and add a bright green salad (arugula with lemon vinaigrette) to cut the richness. For drinks, a structured red such as Cabernet Sauvignon or Malbec complements the butteriness, while a rich amber ale will also pair nicely.
Frequently asked questions
Can I use russet potatoes instead of Yukon Golds?
Yes — russets will give a fluffier interior and a slightly drier crumb, and they crisp beautifully; however, they can be more fragile when sliced paper-thin, so work carefully and make sure to dry them well.
Why clarify the butter and add oil?
Clarifying removes milk solids that burn at high heat, and a tablespoon of neutral oil raises the overall smoke point so the sear browns the potatoes without acrid burnt butter notes.
How can I tell when the bottom crust is ready to go to the oven?
Look for deeply golden color at the exposed outer layers and gently slide a thin spatula under the center; the crust should hold together and feel firm rather than soft or pale.
Can I make this ahead of time?
Yes — assemble the raw layers in the skillet, cover tightly, and refrigerate up to 24 hours; bring to room temperature for 20 minutes before searing and roasting as directed.
Why did my Pommes Anna stick to the pan?
Insufficient butter or not clarifying it can cause sticking; also ensure your skillet is properly prepped with the reserved butter and that the bottom crust has formed before attempting to flip or unmold.
About the author
JakeHello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.
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Ingredients
- Yukon Gold potatoes2 lb
- unsalted butter8 tablespoon
- neutral oil (vegetable or grapeseed)1 tablespoon
- fresh thyme sprigs4 sprig
- garlic clove (optional, smashed)1 clove
- kosher salt1.5 teaspoon
- freshly ground black pepper0.5 teaspoon
- flaky sea salt (for finishing)0.25 teaspoon
Nutrition Facts
Per serving: about 1 cup (250g)
Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.
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