‘pommes anna’ potato stacks with duck fat‘pommes anna’ potato stacks with duck fat‘pommes anna’ potato stacks with duck fat‘pommes anna’ potato stacks with duck fat‘pommes anna’ potato stacks with duck fat‘pommes anna’ potato stacks with duck fat‘pommes anna’ potato stacks with duck fat‘pommes anna’ potato stacks with duck fat‘pommes anna’ potato stacks with duck fat‘pommes anna’ potato stacks with duck fat‘pommes anna’ potato stacks with duck fat‘pommes anna’ potato stacks with duck fat

. . . INSTEAD OF BUTTER ! Why ? Because I wanted to eat DUCK CONFIT LEGS and THIGHS (that are preserved in a lot of duck fat) that I had recently bought, so instead of preparing fries or oven-roasted potatoes with onions and garlic cooked in that same duck fat, why not seize the opportunity to make these tender melt-in-your-mouth smaller individual & neat & tidy potato stacks with all that extra duck fat ?!

POTATOES ANNA (or officially POMMES ANNA) ; a name I love because my aunt ANNA that I cherish and who is also my mother’s younger sister, had come to Montreal from Greece, as a teenager, to help raise me and take care of me in our little apartment on Saint-Urbain street and Rachel street when I was a baby, because my parents had to go to work. That’s FAMILY !

Anyways, the recipe is a simple and traditional one with only a few modifications to the original.

Firstly, instead of frying up a larger 18 cm in diameter version in a pan and then flipping it over to cook all sides, and slicing it to serve, I oven-bake them in straight-sided cupcake molds and make individual versions.

Secondly, instead of butter, I use duck fat that I flavor, by melting and simmering it with garlic, onions, bay leaves, thyme, salt and pepper and some extra spices. Two options are available even here, you can slice or quarter the onion and garlic and then remove them from the melted and heated duck fat for a lightly favored version or purée them for stronger flavors and strain the duck fat completely, partly or not at all to get those extra bits of flavor when you take a bite.

They’re easy to prepare in advance and you can let the fat harden around the potato stacks in the molds and in the refrigerator to bake them in the evening or even the next day. In addition I used all the excess duck fat from the preserved ‘duck confit’  and flavored it all to coat the duck legs with the mixture too, I let the fat harden up around the legs in the refrigerator and baked them the next day. Of course, you can also buy duck fat in a jar (if you’re not preparing duck confit legs and have extra duck fat) and serve them with roasted chicken, turkey, duck, etc..

It’s an easy preparation for holiday meals and as we know, a lot of those are coming up very soon in the next 6-7 weeks . . . :)

‘pommes anna’ potato stacks with duck fat


8 potato stacks of 85 grams each


  • 800-880 grams (8 small new) potatoes (washed, scrubbed but not peeled)
  • 115 grams (½ cup) duck fat
  • 50 grams (1 small) onion
  • 10 grams (2 large cloves) garlic
  • 10 grams (2 tsp) fine sea salt
  • 1 gram (¼ tsp) ground peppercorns
  • 2 bay leaves
  • 4 twigs fresh thyme
  • optional : 1 pinch grated nutmeg and/or allspice
  • garnish : coarse sea salt, crushed pink peppercorns, fresh thyme leaves


  • at medium heat, melt the duck fat in a small casserole or pan with the rest of the ingredients (the onion and garlic can be simply sliced in half or quartered to slightly flavor the fat while cooking and then removed or reduced to a purée and left in the duck fat to cook for a stronger onion and garlic flavor)

note : the duck fat used can be directly from a jar (here they’re sold in jars weighing 320 grams) or from recuperating the duck fat used in preserving “confit duck legs” (a large can of 1,25 kg usually consists of 4 confit duck legs weighing a total of 625 grams, preserved and surrounded by duck fat and some gelatin at the bottom) you can easily recuperate about 200 grams of duck fat after removing the duck legs …

  • after the duck fat has melted, simmer for 5 minutes at low heat, remove the bay leaves and thyme twigs from the duck fat and the large slices of onion and garlic or strain the liquid fat if you decided to use finely puréed onions and garlic and remove them all (or leave them all in for the strongest flavor)
  • wash and scrub the small potatoes and use a mandolin to finely slice them in rounds about 1 mm thick maximum and place in a large dish
  • toss the potato slices with the melted and flavored duck fat (whether strained or not) until all are well coated
  • preheat the oven to 200°C
  • lay the potato slices in each cavity of your cupcake tin or straight-sided silicone mold (each cavity of my silicon mold measures 6,5 cm in diameter and 4 cm high) and press down to even them out (you can pour the excess remaining fat in each cavity)
  • bake for 35-40 minutes on the lowest rack until well cooked, then switch to the middle rack and broil the tops at 230°C for 5 minutes until golden
  • remove from oven, let cool down slightly, remove or flip out on a baking paper covered baking sheet so that the bottoms of the potato stacks are  now on top and then place back inside the baking tin/mold (this avoids the slices from sliding around) and broil for an additional 5 minutes until golden
  • for a crispier potato stack, remove the potato stacks entirely from the molds and bake the potato stacks for an additional 5-7 minutes on the middle rack at 200°C before serving, sprinkled with some coarse sea salt, crushed pink peppercorns and fresh thyme leaves

note : I made 50% more the amount of the flavored duck fat and used it to coat/marinate the duck legs for several hours until the fat hardened again and then oven-baked them too at 200°C for 20 minutes as I reheated the potato stacks towards the end …