Individual Pommes Anna

Prep time: 30 | Serves: 4
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An individual Pommes Anna, crispy potato on the outside, soft potato in the center, heavily seasoned and doused in butter, what more could you want… maybe cheese but that’s a whole other story.

These little beauties are perfect for pushing the boat out this Christmas time. They may take a little bit of time because of all the layering but they are so worth it.

The thing with Pommes Anna is that the outside of the dish gets beautifully caramelised because of the potato starches and all the butter, whilst the centre becomes a soft, smooth texture again with a buttery finish. when you get a good Pommes Anna it’s hard to beat. So I’d say it’s really worth a try and don’t forget to season heavily x


metric imperial
  • 4 medium sized russet potatoes, peeled
  • 4 large sized maris piper potatoes, peeled
  • 1oz salted butter
  • 50g salted butter
  • sea salt and black pepper
  • sea salt and black pepper


  1. Using a mandolin, finely slice the peeled potatoes, they need to be paper thin. Cut out rounds with a small ring cutter (this isn’t like vital but it just makes it look even more special)
  2. Preheat a frying pan with a small knob of butter. In this recipe we are using individual rings or you could use a large round cookie cutter, however if you don’t have either of these then you can also do a larger one.
  3. Layer up your potato slices one at a time, overlapping slightly - a bit like a fan. After each layer add a tiny knob of butter and season with salt and pepper.
  4. Fry for 8-10 minutes on a medium heat - if you feel it needs more heat to brown, turn up the heat a little. Flip the pomme Anna using a palette knife and repeat the process. Serve alongside your favourite dish.