Make this impressive Pommes Anna for a side, then check out our tartiflette, French onion tart, dauphinoise potatoes and more French-style recipes.


  • 750g Charlotte potatoes
  • 100g butter
  • 2 cloves garlic, crushed
  • 1 tsp pink peppercorns, crushed, plus extra to season


  • STEP 1

    Heat the oven to 190C/fan 170C/gas 5. Line 2 baking sheets with baking paper and use a pencil to draw 3 x 12cm circles on each piece of paper, then flip the paper over.

  • STEP 2

    Use a mandolin or very sharp knife to cut the potatoes into 2-3mm slices. Put the potato slices into a large bowl of cold water to soak for 20-30 minutes, refreshing the water halfway – this will help to remove some of the starch.

  • STEP 3

    Meanwhile, put the butter into a small pan and gently melt. Once foaming, add the garlic and peppercorns, cook for 1 minute then remove from the heat. Cool slightly.

  • STEP 4

    Drain the potatoes really well and pat dry with kitchen paper. Form a base layer of potato slices, slightly overlapping each (using the circles you drew as a guide), season and brush liberally with the butter. Repeat, but slightly smaller than the base layer, so that it forms into a pyramid shape. At this stage you can cover and chill, and bake later.

  • STEP 5

    Sprinkle with a few extra crushed pink peppercorns, then bake for 45 minutes until really golden and the potatoes are tender to the point of a knife.


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