Sheet Pan Pommes Anna (Crispy Layered Potatoes)

If you love crispy breakfast potatoes but want something a little more impressive, this Sheet Pan Pommes Anna is the answer. Thin slices of russet potatoes are layered with thyme butter and baked until golden and crisp, creating a giant brunch worthy potato that is crunchy on the edges and creamy inside. Using simple ingredients, it comes together in about 45 minutes.

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This Sheet Pan Pommes Anna takes inspiration from the classic French dish pommes anna, where thinly sliced potatoes are layered with butter and baked until crisp. Instead of cooking it in a skillet and flipping it like a cake, this version spreads the potatoes across a sheet pan so it cooks more quickly and every serving gets those crispy edges.

This recipe actually began as an older sheet pan potato recipe on my site, but it just wasn't satisfying me anymore, so I went back and completely reworked it. After testing and retesting the method, I updated the layering, added thyme butter, and changed up the baking technique to make sure the potatoes come out perfectly crisp on the top and edges and tender in the center every time.

Why you'll love this recipe

• Crispy edges - Thin potato slices create golden crunchy edges in every bite.
• Brunch friendly - It looks impressive but is easy enough for weekend breakfast.
• Simple ingredients - Potatoes, butter, thyme, and salt do all the work.
• Sheet pan method - Cooks more quickly than traditional pommes anna.
• Flexible serving - Serve it for breakfast, brunch, or even dinner.

The result is somewhere between a traditional pommes anna and the best hash browns you have ever had. It is elegant enough for brunch but simple enough to make on a regular weekday morning.

Ingredients & Substitutions

The photo below shows everything needed to prepare this crispy small batch Pommes Anna. I will go over the major ingredients and how they can be substituted if needed.

• Russet potatoes - Russets are ideal because their high starch content creates the crispiest edges. Yukon Golds can be used for a creamier texture.
• Unsalted butter - Unsalted butter creates the classic pommes anna flavor. If you use salted butter, decrease the added salt by at least half. Some traditional recipes use clarified butter, but I haven't found that the milk solids made a difference in the flavor.
• Fresh thyme - Adds subtle flavor to the butter. You can substitute rosemary or leave it out if you prefer plain potatoes.
• Kosher salt - Seasons the layers and helps the potatoes crisp.
• Fresh chives - Optional garnish that adds freshness, a subtle onion flavor, and bright color.
• Flaky sea salt - Optional finishing salt for extra crunch and flavor.

See recipe card below for a full list of ingredients and measurements.

Variations

This recipe is very adaptable. Here are a few ways to change it up.

• Garlic thyme potatoes - Add smashed garlic cloves to the melted butter for extra savory flavor.
• Cheesy pommes anna - Sprinkle grated parmesan between layers of potatoes and top with shredded gruyere.
• Rosemary potatoes - Swap the thyme for fresh rosemary for a deeper herb flavor.
• Traditional skillet version - Cook the same recipe in a 10 inch cast iron skillet for thicker layers.
• Spicy brunch potatoes - Add smoked paprika or chili flakes to the butter.

Equipment

Most traditional pommes anna start on the stovetop, which helps crisp the bottom layer. Since this version is made on a sheet pan, I recreate that heat by placing the pan directly on a preheated baking steel or pizza stone. If you do not have either, turn a large sheet pan upside down on the bottom rack and place your potato pan on top of it.

That extra heat helps create a crisp bottom that becomes the golden top once flipped. For even more color and crunch, finish under the broiler for a minute or two.

Quick Recipe Video

Step-by-Step Instructions

This potato anna recipe may look fancy, but it is actually very simple. Just follow along with the process photos and layer the potatoes as you go.

Step 1: Preheat oven to 425°F. Place one rack at the very bottom of the oven and another rack at the very top. Wash and dry the potatoes.

Step 2: In a small saucepan melt the butter with the thyme sprigs. Simmer on low heat for about 5 minutes to infuse the butter with thyme flavor. Remove from heat.

Step 3: Grab a small sheet pan and add about 2 tablespoons of the thyme butter to the bottom of the pan.  You can also use a 10 inch cast iron pan or a 9 inch cake pan.

Step 4: Working with one potato at a time, peel it and slice it into very thin slices about 1/16 to ⅛ inch thick using a mandoline or sharp knife

Step 5: Lay the potato slices on the sheet pan in overlapping rows, about 7 to 8 slices per row. Brush lightly with thyme butter and sprinkle with kosher salt.

Step 6: Continue layering potato rounds across the pan until it is completely covered in a single layer. Brush each section with butter and season lightly with salt.

Step 7: Start a second layer on top of the first, one potato at a time. Continue to brush with butter and season as you go. Drizzle any remaining butter over the top and sprinkle with the remaining kosher salt and some black pepper, if you like.

Step 8: Trim parchment paper to fit the pan and press it gently on top of the potatoes. This helps prevent oxidation and keeps evaporated liquid from falling onto the potatoes.

Step 9: Cover the sheet pan with a second sheet pan turned upside down or seal tightly with aluminum foil. Bake on the lowest rack for 30 minutes. For the best crispy bake, place on a preheated pizza stone, baking steel, or large sheet pan.

Step 10: Remove the cover and parchment paper and move the pan to the top rack. Bake for 10 minutes until golden-brown and crisp. For more golden color, broil for 1 to 2 minutes.

Step 11: Place a platter or cutting board on top, and carefully flip the potatoes out of the pan. If you want more golden brown crispiness, transfer back to the pan and broil for 1 to 2 minutes, covering darker areas with foil.

Finish: Sprinkle with chopped chives and flaky sea salt. Cut into squares and serve warm.

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