Pommes Anna with Celeriac


Created for the Iron Handle Skillet


  • In a saucepan, melt butter, set aside. Using a mandolin, thinly slice the potatoes: two lengthwise and four widthwise. Thinly slice the celeriac. Set aside.
  • Generously brush a 30cm skillet with melted butter. Arrange the first layer of round potatoes, overlapping to form a rosette.
  • Top with all the oblong- shaped potato slices, be sure they overlap and extend up the side of the skillet.
  • Alternate with round potatoes and celeriac layers. Season each layer with salt, pepper and a light brush of butter. Lightly press each layer. Fold the oblong potato slices towards the centre. Finish with a potato rosette layer.
  • Brush with remaining butter.
  • Bake for 1 hour or until the outside of the potatoes are golden brown and crisp. While hot, run a spatula around the outside of the potatoes to loosen.


  • 6 Tbsp butter
  • 5 large russet potatoes, peeled
  • 1 small celeriac, peeled
  • Salt
  • Pepper

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Created for: Iron Handle Skillet
Preheat oven to 425F
Cooking Time: 1 hour
Serving Size: 6-8