Fried Anna potatoes with salsa verde

Fried Anna potatoes with salsa verde

30 mins Prep · 100 mins Cook

These flaky Anna potatoes are the perfect make-ahead side for a festive menu since the potatoes can be layered, baked, sliced and frozen weeks before. Then all that’s left to do on the day is fry them

Created by Spinneys
Prep time 30 minutes
Chilling time Overnight
Cook time 100 minutes
Serves 6
Cuisine French
Diet Vegetarian
Preparation Moderate
Nutrition (per serving)
Calories 995
Fat 90.4g
Saturates 22.9g
Protein 9.8g
Carbs 47.2g
Sugars 0.4g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Preheat the oven to 150°C, gas mark 2. Line 20cm-square baking tin with parchment paper.


Peel the potatoes and thinly slice them lengthways using a mandolin – they should be thin enough so you can almost see through them. Place all the potato slices in a large bowl.


Melt the butter and pour over the slices. Season with 1 tsp of salt and toss to coat completely.


Layer the potatoes in the tin, overlapping them slightly until all the slices have been used. Cover the tin with foil and place in the oven. Bake for approx. 1 hour 30 minutes or until tender all the way through. Remove from the oven and allow to cool to room temperature.


Cover the top with baking paper and place another 20cm baking tin over the potatoes and press down using some heavy tins or weights. Place in the refrigerator to chill overnight.


Meanwhile, place the fresh herbs, garlic and capers in a small blender and blitz until finely chopped. Juice the lemon. With the motor running, pour in the oil and 2 tbsp of lemon juice until well combined. Add the rest of the salt and set aside.


Fill a medium-sized pot with the sunflower oil and heat it to 180°C.


Remove the potatoes from the tin and slice into equal-sized rectangles. Working in batches, place a few of the slices in the hot oil and fry until golden, approx. 4-5 minutes. Drain on paper towels.


Sprinkle with flaky sea salt and serve with the salsa verde.