Garlic Confit Pommes Anna

Serves: 2-4
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A little spin on the classic French dish of layered potatoes. This garlic confit Pommes Anna is the definition of pure BEAUTY. It OOOZES buttery garlickness and looks stunning when turned out.

This recipe was part of my Gorgeous Gorgeous Garlic series and I’ve since become even more obsessed with garlic, so much so that I’m going to do a whole new series! If you don’t love garlic or potatoes, this may not be the website for you…they feature A LOT. Please DM me any recipes you’d like to see featured as I’m always happy to make more.

Moving on…if you’re looking for a potato side to impress, this is the one. A masterpiece some may say. With my Pommes Anna you get thinly sliced potato slathered in blended garlic confit butter, salt and pepper and it is gradually built up to form a spiral-like cake. Once cooked it goes all soft and tender on the inside but golden and crispy on the outside. The garlic gives it a sweet richness that is out of this world delicious.

Erm…what is butter confit garlic?!

I use butter confit garlic in this recipe, which you can find here. It’s more effort than using raw garlic cloves but it’s honestly worth it. Confit garlic is an absolute must-have in my kitchen and I use it in sauces, dressings, soups and even slathered on a bit of bread when I fancy a snack. Pretty sure I ooze garlic now. No amount of scrubbing will help as I am 57% garlic at this point.



metric imperial
  • 4-6 Yukon Gold potatoes, peeled and thinly sliced
  • 4-6 maris piper potatoes, peeled and thinly sliced
  • 4 tbsp blended butter confit garlic
  • 4 tbsp blended butter confit garlic
  • Splash of vegetable oil
  • Splash of vegetable oil
  • Plenty of salt and pepper
  • Plenty of salt and pepper


  1. In a frying pan on a medium-low heat, melt a couple of cubes of normal butter with a touch of vegetable oil.
  2. Then place one layer of plain potato slices in an overlapping pattern to cover the entire bottom on the pan. Season heavily.
  3. Next, in a mixing bowl add the rest of the sliced potatoes and your blended garlic butter (recipe in main description). Then using these spuds, add another layer of potatoes and repeat this process until you have used all the potatoes up. We don't do waste.
  4. Make a cartouche (a round piece of baking paper) and place it directly on top on the potatoes.
  5. Use a small plate or anything that will fit (but not melt) on top of the spuds to press them down. Leave to cook on low for 15 minutes.
  6. In that time preheat the oven to 180°C/350°F/Gas Mark 4 and place them in the oven for a further 10-15 minutes (if you don’t have an oven just continue to cook them on the stove for another 15 mins or so).
  7. Remove the plate and cartouche carefully and if you can see some goldenness happening around the outside then we are good to go hunny!!
  8. Place a large plate or board or anything that will fit, on top of the pan and flip out your delicious potatoey goodness!!! Enjoy x