Pommes Anna with goose fat

A venerable but irresistibly delicious potato dish with the addition of goose fat. You can also substitute olive oil for the goose fat.

Creation by Patrick Stolker, RON Gastrobar, Amstelveen, the Netherlands.

Makes 1kg.

Pommes Anna with goose fat

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waxy potatoes



goose fat or olive oil










As needed:


salt and pepper

Preparation method

  • Peel the potatoes and slice them lengthwise with a mandoline into slices approximately 2mm thick.
  • Using a round form, punch out rounds from all slices and place in a dish with the goose fat.
  • Chop the thyme, rosemary and garlic very finely and add to the potato rounds.
  • Season with salt and pepper and mix thoroughly with a spatula.
  • Remove the potato rounds from the goose fat and stack immediately.
  • Place the stacks in cylindrical silicone baking moulds.
  • Bake the stacks in a 180°C oven for 13 to 20 minutes.
  • Take out of the oven, place on a silicone sheet and bake for another 2-10 minutes.

Serving suggestions

  • Serve as a side dish with an entremets or main course.
  • As a component in a composition with roasted garlic, artichoke or kale.
  • As an appetizer with e.g. potato foam and anchovies.

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