Potatoes Anna Recipe With Chipotle Crema

 Let me introduce you to the chic French aunt of the potato world, Potatoes Anna, or Pommes Anna if you're feeling extra fancy. This classic French dish has been turning simple potato slices into show-stopping sides since the 19th century, and honestly? She's still got it.

Created by legendary French chef Adolphe Dugléré during the reign of Napoleon III, Potatoes Anna was reportedly named after one of the most glamorous courtesans in Paris (just imagine someone so fabulous that a potato dish just had to be named in her honor). The dish is simple but elegant: thinly sliced potatoes layered in copious amounts of butter, then baked until golden, crisp on the outside, and tender in the middle. It's like if a potato gratin got a glow-up and decided it only wears couture now.

This beauty shines alongside roast chicken, steak au poivre, or even a holiday prime rib. It’s rich, refined, and surprisingly easy to pull off once you know the technique. Whether you're looking to impress dinner guests or just elevate your Tuesday night meat-and-potatoes situation, Potatoes Anna is here to make everything a little more buttery and a whole lot more delicious.

Ready to get slicing? Let's make this French classic your new favorite side dish!

Basic Steps for Making the Best Potatoes Anna

1. Preheat & Prep
   1. Preheat your oven to 425°F (220°C).
   2. Melt unsalted butter (you’ll need a lot—don’t panic, it’s French).
   3. Choose a heavy-bottomed ovenproof skillet (cast iron or stainless steel works great).
2. Slice the Potatoes:
   1. Use a mandoline or very sharp knife to slice Yukon Gold potatoes super thin—like 1/8 inch or thinner.
   2. Keep them in water if prepping ahead, but dry them well before layering.
3. Butter and Start the Potato Layers:
   1. Brush the bottom of the skillet with melted butter.
   2. Start layering the potatoes in an overlapping circular pattern, brushing butter and sprinkling with salt and pepper between each layer.
   3. Keep stacking and buttering until all your potatoes are used.
4. Weigh it Down (Optional but Pro Move):
   1. For max crisp and uniformity, press the potatoes down with a small lid, foil-wrapped plate, or even a foil-wrapped brick (yep, we’re doing that).
   2. Bake with the weight for the first 25–30 minutes.
5. Bake:
   1. Bake uncovered for about 45–55 minutes total, until the bottom is crispy and golden and a knife slides through easily.
6. Flip and Finish:
   1. Let the pan sit for 5–10 minutes.
   2. Invert carefully onto a plate or cutting board to show off that gorgeous golden crust.
   3. Slice like a pie and serve hot.

Tips for Giving Potatoes Anna a Texas Twist!

Want to take Potatoes Anna from the center of the pan in Paris to the smoke pits of Texas? Say less! Here are some fun, bold, and mouthwatering ways to give your Potatoes Anna that Texas-sized flavor boost:

1. Use Fat With Swagger:
   1. Swap some (or all) of the butter with bacon fat, beef tallow, or smoked brisket drippings for smoky, meaty undertones.
   2. Even a little duck fat gives that rich, Southern-hunting-lodge kind of vibe.
2. Texas Seasonings Are Key:
   1. Smoked paprika – gives depth and a whisper of campfire.
   2. Garlic powder + onion powder – the holy duo of Southern seasoning.
   3. Cayenne or chipotle powder – if you want a slow burn.
   4. Ranch seasoning– yep. It’s Texan. It slaps.
      1. Dust a pinch of any seasoning mix between each buttery layer!
3. Serve It Up Texas-Style:
   1. Pair with smoked brisket, grilled ribeye, or even BBQ chicken quarters.
   2. Drizzle with hot honey, chipotle crema, or a dollop of creamy jalapeño ranch on the side.

Anna Potatoes Ingredient & Equipment Substitutions

Potatoes Anna is a great recipe that has enough flexibility to roll with the punches - whether you're out of something, want to add a twist, or just need to work with what's in your pantry. I'm gonna share a few smart, secret, and tasty substitutions you can make:

Potato Substitutes

• Russet Potatoes are the classic choice for their ability to crisp like a chip, and merge into a cake
• However, you can sub those out with:
  • Sweet potatoes – for a sweeter, earthier twist (also super pretty in layers). May not stick together quite as well.
  • Purple or red potatoes – add visual interest, but may be a little waxier and not crisp quite the same. Best used for a splash of color. 

Butter Substitutes

• Ghee – clarified butter with a nutty flavor and higher smoke point.
• Duck fat, beef tallow, or bacon fat – perfect for a richer, more savory flavor (especially in that Texan twist).
• Olive oil – works in a pinch, but won't give that same richness or crisp factor. Go for a high-quality one if you do use it.

Seasonings & Add-Ins

• Herbs: Fresh thyme, rosemary, or sage layered in add aromatic depth.
• Spices: Smoked paprika, garlic powder, onion powder, or even Cajun seasoning.
• Cheese: Sprinkle Parmesan, Gruyère, or sharp cheddar between layers for an ultra-savory twist.

Pressing Weight Substitute

• Some people weigh their Potatoes Anna down with another cast iron pan atop of it. This makes the cake compact and adhere each thin sliced together. I don't find that this is necessary but you can place any weighty object atop your skillet as long as it's wrapped in foil to protect the cake.
• Don't have a fancy potato press or another cast-iron skillet?
  • Use a foil-wrapped brick, a smaller cast iron pan, or a metal cake pan with canned goods set inside for weight. This will help pack each layer of potatoes together.

Serving Ideas

• Instead of flipping it onto a plate, cut and serve directly from a non-stick pan for a rustic presentation.
• Make mini versions in a muffin tin for individual Potatoes Anna stacks!

Storing & Reheating Leftover Potatoes Anna

Potatoes Anna is one of those dishes that reheat surprisingly well if you treat it right! Here's the best way to store and reheat leftovers so you keep that dreamy crisp-and-creamy texture:

1. Cool Completely:
   1. Let the dish cool to room temp before storing. This prevents condensation from making it soggy.
2. Refrigerate:
   • Transfer slices or wedges into an airtight container, ideally in a single layer with parchment between layers if stacking.
   • Store in the fridge for up to 4 days.
3. Freeze (Optional):
   1. You can freeze it, but the texture will be softer and can make waxy potatoes after thawing.
   2. Freeze individual slices on a baking sheet first, then transfer to a freezer-safe bag.
   3. Reheat directly from frozen in a hot oven or air fryer to crisp it back up.

Reheating Tips for Best Texture

Avoid the Microwave unless you’re okay with soft, steamy potatoes—it’ll still taste great, but won’t have that signature golden brown crust.

Oven or Toaster Oven (Best Method)

• Preheat to 400°F.
• Place leftovers on a parchment-lined baking sheet or in a skillet.
• Heat for about 10–15 minutes until hot and re-crisped.

Air Fryer (Crispy Shortcut):

• Reheat at 375°F for about 5–7 minutes—works best for individual slices.