Crispy on the top and bottom and tender in the middle, Two-Potato Anna (Pommes Anna) are spiralized layers of thinly sliced potatoes and sweet potatoes, baked until golden and irresistible. Perfect for a homemade vegan side dish.
If you love the creamy, layered feel of scalloped potatoes, this has a similar vibe-just crispier, with no creaminess and a little more elegance.
Two-Potato Anna has a cozy-meets-elegant vibe that works just as well for a holiday table as it does for a quiet dinner at home. You don't need to be a five-star chef to make it at home with this recipe! And you can use vegan butter, and no one will know!
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Why Is It Called Potato Anna or Pommes Anna
Potatoes Anna (or Pommes Anna) is a classic French dish named after a 19th-century Parisian socialite known for her elegance and flair.
Pommes simply means potatoes in French, so the name translates to "Anna's potatoes." Over time, the dish has become a classic example of how a few humble ingredients like potatoes, butter, and salt can turn into something beautifully refined with the proper technique.
My homemade version keeps that spirit but leans into comfort, using both regular and sweet potatoes and uses vegan butter.
Why This Recipe Is a Keeper
- Crispy on the bottom with tender, buttery layers throughout
- Made with simple ingredients, but looks impressively elegant
- Combines sweet potatoes and regular potatoes for the best of both worlds
- Perfect for holidays, Mother's Day, dinner parties, or any night you want potatoes to feel special
Shopping List
Use firm potatoes (Yukon Gold or Russets) for reliable layers and texture. If using Russets, expect a slightly crispier structure. Yukon Golds give creamier interior layers. Choose potatoes of similar size for consistent layers.
Use vegan butter you actually like - it's the dominant flavor.
See the recipe card for quantities and a full list of ingredients.
Make It Your Own
- Use one type of potato: use only white potatoes or only sweet potatoes
- Add finely chopped thyme or rosemary into the butter mixture for extra flavor.
- Add sauteed garlic, shallots, and/or onions (finely chopped) between layers for extra flavor.
- A little vegan Parmesan between layers or as a garnish is delicious.
- Make mini Annas. Build and cook them in smaller oven-safe skillets or ramekins for individual servings.
Let's Make Two-Potato Anna
Step 1: Mix the melted vegan butter with salt and pepper in a small bowl.
Step 2: Brush the bottom and sides of an oven-safe skillet generously with the butter mixture.
Step 3: Layer the Yukon gold potato slices in an overlapping, clockwise spiral in the skillet.
Step 4: Add a second spiral counter-clockwise layer of sweet potatoes on top and brush generously with more vegan butter.
Step 5: Press the layered potatoes down firmly by placing a second skillet on top to compact the layers.
Step 6: Cover the skillet tightly with foil and cook until the potatoes are tender.
Step 7: Remove the foil and cook uncovered until the top is golden and lightly crisped. Then use a knife to release the sides if necessary.
Step 8: Carefully flip the skillet to release the Two-Potato Anna, revealing a crisp, golden bottom.
Regi's Tips
- Slice the potatoes thinly and evenly by using a mandoline or a food processor with a specialty blade. Aim for about ⅛-inch thickness for uniform doneness. A mandoline slicer is faster and safer than knife slicing.
- For the prettiest top, save your most even slices for the first layer (which becomes the top when flipped). You can also use a round cookie cutter to make a few perfectly sized circles. This works best with larger potatoes, such as russets.
- Use the less-perfect slices for the remaining layers, and always place the rounded edges toward the outside of the pan for the cleanest look.
- Don't rush the stovetop step. That initial browning is what gives you the signature crispy top.
- Let it rest before flipping. A few minutes help the layers set and make flipping much easier.
- Soaking potato slices in cold water prevents browning, especially with russet potatoes. You only do this if you need to prep beforehand, and they need to sit for a while. I skip soaking to avoid adding extra moisture, assembling as I cut one potato at a time.
- If you are placing the potatoes in cold water to prep, dry the slices well. Excess moisture will equal less crispiness.
Equipment
Using a mandoline is a game-changer for getting thin potato slices. You can also use a food processor if you have the specialty blade.
If you have a well-seasoned 10-inch cast-iron skillet that won't stick, that gives you the best crispy outside. But a nonstick skillet is a good option for guaranteed easy release.
Note: I usually use a well-seasoned 10-inch cast-iron skillet and don't have any sticking issues. For this shoot, though, my skillet had a bit of leftover residue (someone in the family shall remain unnamed), which caused some sticking. If your cast iron isn't well seasoned or has even the slightest hard-to-remove residue, I recommend an oven-safe nonstick skillet.
Serving Suggestions
- Serve with a vegan sauce like Vegan Tzatziki Sauce, Mojo Picón (Canarian Red Pepper Sauce), or Cuban Chimichurri Sauce.
- Serve alongside roasted vegetables, Tofu Scramble, or Christmas Wreath Salad, or Vegan Asparagus Gratin for balance.
- Add it to a holiday table, Valentine's Day, or a Mother's Day spread where it shines as a cozy, elegant side dish.
Things People Ask About Potato Anna
No. Peel the potatoes for a classic, silky look, or leave the skin for a more rustic look. Peeling the potatoes is the classic look.
Yes. Two-Potato Anna can be made up to a day ahead. Let it cool completely, cover, and refrigerate. Reheat in a 350°F oven until warmed through and crisp on the bottom.
You can slice the potatoes a few hours ahead, but keep them submerged in cold water to prevent browning. Drain and pat them very dry before assembling to ensure crisp layers.
For best results, overlap the potato slices by about half of their width, similar to roof shingles. This creates even layers that cook through and hold together well when flipped. For a tighter, more polished look, you can overlap the slices closer to two-thirds of the way, but you will need additional potatoes.
Vegan Two-Potato Anna
Equipment
- 10-inch cast-iron pan well seasoned; or oven-safe non stick pan
Ingredients
- 6-8 tablespoons vegan butter
- 1 ½ heaping teaspoons salt or more to taste
- 1 teaspoon ground black pepper or to taste
- 1 ½ pounds potatoes peeled- use russet potatoes or Yukon Gold*
- 1 ½ pounds medium sweet potatoes peeled
- chopped parsley or thyme for garnish
Instructions
- Melt the butter: In a pot or a microwave safe dish, melt the butter. Add the salt and pepper and mix well. Set aside.
- Prep the potatoes: Using a mandoline, knife, or a food processor with a slicing blade, slice the potatoes and sweet potatoes very thin (about ⅛-inch).
- Preheat + prep the pan: Preheat the oven to 475°F. Next, place a well-seasoned 10-inch cast-iron pan or oven-safe nonstick pan over low heat on the stove and coat the bottom and sides of the pan with butter. Allow the butter to heat up until you see a sizzle. The pan and butter need to be hot before starting the next step.
- Layer the potatoes: Start with the white potatoes. Arrange the slices in overlapping circles, working clockwise from the center of the pan outward, overlapping each slice slightly like shingles to create a tight, even layer. I overlap the slices just about halfway, but for a tighter, more compact look you can overlap them about two-thirds of the way - just note that you may need more potatoes.For the next layer, use the sweet potatoes and reverse the direction, arranging them counterclockwise, starting at the edges and working toward the center. Brush each layer with the butter mixture as you go, making sure to reach the edges so the potatoes don't stick to the sides. Continue alternating layers of white potato and sweet potato-starting and ending with white-for a total of five layers. (You can do more layers if you have more potatoes to use up, but you'll need more butter)
- Press: Gently press down on the layered potatoes by placing a smaller, clean cast-iron skillet on top, centered. This compresses the layers, removes air pockets, and helps the potatoes cook evenly and sit level from the center to the edges.
- Stovetop cook: With the skillet still on top, increase the heat to medium-low and cook the layered potatoes undisturbed for about 15 minutes, counting from when you started assembling the layers. You should hear a very gentle sizzle, not aggressive frying.
- Bake: Reduce the oven heat to 450°F. Cover tightly with foil and bake for 20 minutes. Remove the foil and bake uncovered for another 10 minute. Then, increase the oven to broil, and bake for another 3-4 minutes or until golden brown.
- Rest + flip: Let rest for 5-10 minutes. Run a knife around the sides of the pan to make sure it does not stick. Carefully invert onto a plate for the full spiralized and golden Anna effect.
- Finish: Sprinkle with fresh parsley or thyme and a final pinch of salt and pepper, if desired. Slice using your sharpest knife on a flat surface.
Regi Pearce says
This Two-Potato Anna looks impressive but is surprisingly easy to make. The layers turn tender inside with a crisp, golden bottom, making it perfect for both special occasions and cozy dinners at home.