Pommes Anna

A portioned preparation of this classic dish that is traditionally made with goose fat. The use of butter makes this version a little less rich, but still as delicious. By deep-frying the potatoes, the pommes Anna become beautifully crispy and golden brown.

Makes 1kg.

Pommes Anna

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!







potatoes (floury)

As needed:


salt and pepper

As needed:


smoked paprika

Preparation method

  • Melt the butter.
  • Slice the potatoes into thin slices of 1mm on the food slicer.
  • Arrange the potato slices in a stainless-steel Gastronorm tray, size 1/1 GN, so that they slightly overlap.
  • Season every third layer with salt. If the butter starts to set, carefully place the tray in a warm place or on a low heat, but make sure that the potato starch doesn't thicken.
  • Bake in the oven at 160°C for one hour under light pressure.
  • Allow to cool under pressure.
  • Cut the pommes Anna into neat cubes.
  • Deep-fry the cubes at 180°C until golden brown.
  • Season to taste with salt, pepper, and smoked paprika.
  • Serve immediately.

Serving suggestions

  • In a composition with components of lobster, tomato, and sweet pepper.
  • In a composition with components of flank steak, artichoke, and butter.
  • In a composition with components of artichoke, lamb, and beans.

Previous page