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A Delicious Pommes Anna

Cook Time 1 hr
Course Side Dish
Servings 6


  • Oven
  • Frying pan
  • Pastry brush
  • Mandolin for thin slicing (or a sharp knife)
  • Baking tray
  • Baking paper
  • Aluminium foil


  • 8 Dutch Red potatoes Medium size
  • 2 tbsp Butter
  • 2 tbsp Duck fat (use 1 extra tbsp of butter if not available)
  • 2 cloves Garlic peeled and bruised
  • 2 tbsp Fresh Thyme leaves or Rosemary leaves
  • 1 Spanish onion finely sliced
  • Salt and Pepper to taste



  • Preheat oven to 200°C
  • Line baking tray with baking paper
  • Wash and clean Dutch Red potatoes
  • Melt butter in frying pan with bruised garlic cloves
  • Using the Mandolin on the thinnest setting, slice the potatoes lengthwise, otherwise use a sharp knife to slice the potatoes lengthways into approximately 3mm slices
  • Fan out one layer of potatoes onto the baking tray, approximately the size of a dinner plate
  • Remove bruised garlic from the butter and use pastry brush to evenly coat the potato layer with the garlic flavoured butter
  • Season the layer with salt and pepper and sprinkle the finely sliced onion and your choice of herb leaves across the layer
  • Repeat the process with each layer, reducing the fan of the potatoes gradually so that you end up with your top layer being the size of a tea cup saucer
  • Brush the top with remaining butter, season with salt and pepper. If using Duck Fat, place on top in centre


  • Cover the tray with baking foil and place on middle shelf in oven. Bake the potatoes for 25-30 minutes until they are tender
  • Remove the foil, baste with butter from baking tray and then bake another 25-30 minutes or until the top layers are golden and the edges are crisp and slightly curling
  • Remove from oven and serve hot
Keyword Dutch Red Potatoes, Pommes Anna