Potatoes Naf

DSC_0432 Potatoes Anna (or Pommes Anna) is a classic Julia Child recipe for thinly-sliced potatoes, layered in a spiral in a skillet, doused with butter, browned on the stove top then finished in the oven.  To serve, the skillet is inverted revealing a beautiful spiral of crispy potatoes.

You might think it can’t get any more delicious than that.
But it can:

Potatoes Naf uses the same beautiful geometric pattern to create a simple yet stunning sidedish for your meat meal…

With bacon fat.

Oh yes.  Oh yes!

In fact, the flavor is not overpoweringly-bacon-y.  Our guests even suggested that we might have included some actual bacon (crumbled bits? or wrapped around the whole thing?).  But it’s the right combination of crispy and creamy that makes Yukon Gold potatoes so divine, with beautiful presentation to boot and that tiny hint of something delightful…


  • 3lbs waxy potatoes (like Yukon Gold)
  • 8 Tbsp rendered shmaltz, such as Beef Bacon Fat or chicken shmaltz
  • 2 Tbsp rosemarry, chopped
  • 1 shallot, finely chopped (optional)


  1. DSC_0431Thinly slice potatoes using a food processor or mandoline to achieve very thin, uniform slices.  You can peel them if you want, but if you don’t the peel is barely noticeable.
  2. Spread 2-3 tablespoons shmaltz/bacon fat on the bottom of a 10″ oven-proof skillet or dutch oven (skillet is easier to flip, Dutch oven works just fine if that’s all you have).
  3. Starting in the center, lay the slices in overlapping rings.  Once you’ve made a layer, sprinkle with 2-3 tablespoons shmalts, some of the herbs, salt and pepper (and bacon/shallots if using).  Repeat to add 2-3 more layers, with herbs and shmaltz on each layer.
  4. Over medium heat on the stovetop, cook for 3-5 minutes (this will help the bottom edges to crisp up).
  5. DSC_0430Then put the whole thing, covered, in the oven for 30 minutes.
  6. Uncover, cook 20-30 minutes more or until the cake can be easily pierced with a fork.
  7. Carefully invert onto a serving platter and allow to cool.  Can be made up to 8hrs ahead, keep at room temperature.  Reheat in a 170F oven covered loosely with foil.  To serve, slice in wedges.


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