Oven-Baked 3-Ingredient Potato Ring Mold

This stunning potato ring is a beautiful, accessible homage to the classic French dish Pommes Anna, which was created in the mid-19th century and named after Anna Deslions, a famous courtesan of the Second Empire. Traditionally baked in a specific copper pan, this modern adaptation uses a standard Bundt pan to create a breathtaking, crown-like centerpiece. By relying on just three humble ingredients—potatoes, butter, and salt—this recipe proves that true culinary elegance doesn't require a long list of exotic items. Instead, it relies on the magic of technique, transforming simple root vegetables into a dish with shatteringly crisp edges and a tender, melt-in-your-mouth interior.

Why This Recipe Works

The brilliance of this recipe lies in the physical transformation of the potato. By slicing the potatoes paper-thin and layering them meticulously, you maximize the surface area exposed to the heat of the oven and the richness of the butter. As the potatoes bake, the moisture evaporates, and the starches bind together, fusing the slices into a single, cohesive structure. The outer layers fry in the melted butter, becoming deeply caramelized and crispy, while the inner layers steam gently, remaining incredibly soft and creamy. Using a Bundt pan not only gives the dish a dramatic, architectural presentation but also ensures that almost every slice gets a taste of the crispy, buttery exterior. It is a masterclass in how heat, fat, and time can elevate the most basic ingredients into something extraordinary.