Name: JB’s Pommes Anna Recipe
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 2 h 10 min
Cuisine: French
Ingredients: 1.6 kg / 3.5 lb medium starchy potatoes; 160g / 5.6 oz unsalted butter (to make 1/2 cup clarified butter); 1 tsp cooking salt / kosher salt; 1/4 tsp white pepper powder; 1 sprinkle sea salt flakes (optional, for garnish)

Jump to Recipe

Introduction

Pommes Anna is a classic French potato dish known for its crispy, buttery layers and elegant presentation. This recipe creates a beautiful spiral of thinly sliced potatoes baked to golden perfection. It’s a perfect side for any special meal or weekend treat.

A round tart with a shiny, golden-brown top made of thinly sliced fruit arranged in a swirling pattern from the center to the edges. The fruit slices have a slightly caramelized, glossy texture and a warm amber color. The tart sits on white parchment paper over a dark round tray, with coarse salt flakes sprinkled on top for a contrast. A large knife with a dark, patterned blade and a wooden handle lies next to the tart. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.6 kg / 3.5 lb medium starchy potatoes
160g / 5.6 oz unsalted butter (to make about 1/2 cup clarified butter)
1 tsp cooking salt or kosher salt
1/4 tsp white pepper powder
Sea salt flakes, for sprinkling (optional)

Instructions

Step 1: Make clarified butter by melting the unsalted butter in a saucepan or microwave. Let it sit for 5 minutes until milk solids settle on the bottom. Skim off the foam, then slowly pour the clear golden butter through a small sieve into a jug, leaving the solids behind. Set aside.
Step 2: Preheat your oven to 200°C / 400°F (180°C fan). Brush the base of a 26cm / 10″ cast-iron skillet with 2 tablespoons of the clarified butter.
Step 3: Peel the potatoes and slice 2 or 3 of them into 1.5mm thick slices using a mandolin. Sort the slices quickly into small, medium, and large sizes. Do not wash or soak the slices.
Step 4: Build the first layer in the skillet using medium size slices. Place one slice in the center, then arrange others in a spiral overlapping by about 3/4. Add a second spiral with larger slices around the first until the base is fully covered. Use small slices to fill the center gaps for a neat look.
Step 5: Generously brush or dab the layer with clarified butter and season with one third of the salt and white pepper.
Step 6: Repeat the spiral layering process two more times, brushing each layer with clarified butter and seasoning evenly.
Step 7: Place a cartouche (a circle of baking paper) on top of the layered potatoes to retain moisture.
Step 8: Bake for 70 minutes covered, then remove the cartouche and bake for another 30 minutes uncovered until the top and edges are deep golden and crispy.
Step 9: Let the dish rest for 10 minutes at room temperature. Then carefully flip the skillet onto a serving plate to reveal your crispy Pommes Anna. Serve immediately and enjoy!

Tips & Variations

Use a mandolin for uniform thin slices to ensure even cooking and a tidy spiral.
If you don’t have a cast-iron skillet, a heavy oven-safe frying pan works well too.
Season each layer evenly to avoid bland spots inside the dish.
For extra flavor, sprinkle fresh herbs like thyme or rosemary between layers.
Clarified butter can be made in advance and stored in the fridge for up to a week.

Storage

Pommes Anna is best eaten fresh to enjoy its crispy texture. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (around 150°C / 300°F) to restore crispiness. Avoid microwaving as it may make the potatoes soggy.

How to Serve

A round, golden-brown upside-down apple tart with thin, caramelized apple slices arranged in overlapping circular layers from the center to the edge, creating a beautiful swirling pattern. The tart has a shiny, slightly sticky glaze and is sprinkled with coarse sea salt flakes, adding texture and contrast to the warm yellow and amber tones. It sits on crumpled white parchment paper on a dark round baking tray, with a knife placed beside it. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of clarified butter?

You can use regular butter, but clarified butter has a higher smoke point and less water content, which helps achieve a crisper, golden texture without burning.

Do I need a cast-iron skillet to make Pommes Anna?

A cast-iron skillet is ideal for even heat distribution and oven safety, but a heavy, oven-safe frying pan or cake pan can also work well.