An Anna potato is also known as "Pommes Anna" and is a classic French potato dish which is made by layering thinly sliced potatoes in a pan with butter and seasoning.
Then the thinly sliced potatoes with butter and seasoning are cooked on the stovetop and in the oven until they are golden brown on both sides.
The Anna potato dish is known for it's beautiful layered appearance as well as tender interior and it's crispy exterior.
After cooking the Anna potato dish is traditionally unfolded onto a serving plate and then cut into wedges to serve.
The classic version of the Anna potato dish uses only potatoes, butter, salt and pepper.
And many recipes for the Anna potato dish now also include additional flavorings like, fresh herbs like thyme, cheese and garlic.
To prepare the Anna potato dish, the potatoes are peeled and then sliced very thinly, often using a mandoline or even a food processor.
The thinly sliced potatoes are then layered in a round, oven safe pan, like a well seasoned cast iron skillet.
Then the Anna potato dish is often browned on the stovetop before it's finished in the oven, which helps to create a golden crust while the inside becomes soft.
The finished Anna potato dish is a compressed "potato cake" which is flipped onto a serving dish, which creates a beautiful presentation.
Pommes Anna or Anna Potato dish was made in mid 19th century Paris during the reign of Napoleon III.
The Pommes Anna or Anna Potato dish is named after a prominent Parisian courtesan named Anna Deslions, the chef of the famed Cafe Anglais, Adolphe Duglere, is said to have invented the dish to honor her and also her wealthy patrons.