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, Lute restaurant, Amstelveen, the Netherlands.

Pommes Anna with goose fat

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large potatoes, waxy



goose fat or olive oil












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 13-20 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.

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