Description
JB’s Pommes Anna is a classic French potato dish featuring thinly sliced starchy potatoes layered in a spiral pattern, generously brushed with clarified butter, and baked until golden and crispy. Perfectly seasoned with salt and white pepper, this elegant side dish offers a rich, buttery flavor and a delightful crisp texture on the outside while remaining tender inside.
Ingredients
Scale
Potatoes
- 1.6 kg / 3.5 lb medium starchy potatoes
Butter
- 160g / 5.6 oz unsalted butter (to make 1/2 cup clarified butter)
Seasonings
- 1 tsp cooking salt / kosher salt
- 1/4 tsp white pepper powder
- 1 sprinkle sea salt flakes (optional, for garnish)
Instructions
- Prepare Clarified Butter: Melt the unsalted butter in a saucepan or microwave. Let it rest for 5 minutes until milk solids settle at the bottom. Skim off the foam on top, then carefully pour the clear golden butter through a sieve into a jug, leaving milk solids behind. Set the clarified butter aside.
- Preheat Oven and Prep Pan: Preheat your oven to 200°C / 400°F (180°C fan). Brush the base of a 26 cm / 10-inch cast-iron skillet with 2 tablespoons of the clarified butter.
- Slice Potatoes: Peel the potatoes, then slice 2 or 3 of them very thinly (1.5 mm / 0.06 inch) using a mandolin. Sort the slices into small, medium, and large sizes without soaking them in water.
- Build First Layer: Using medium slices, place one slice in the center of the pan and then arrange slices around it in a tight spiral, overlapping each piece by three-quarters. Use large slices to build a second spiral around the first, filling the base evenly. Tuck small slices into gaps in the center to maintain neatness.
- Brush and Season: Generously brush or dab the layer with clarified butter without disturbing the arrangement. Sprinkle one-third of the salt and white pepper evenly over the layer.
- Build Two More Layers: Repeat the spiral layering process two more times, brushing each layer generously with clarified butter and seasoning with the remaining salt and white pepper.
- Apply Cartouche: Place a cartouche, which is a circle of baking paper/parchment paper, on top of the potato layers to prevent drying out during the initial bake.
- Bake Covered: Bake the dish for 70 minutes at 200°C / 400°F (180°C fan) with the cartouche covering the pan.
- Bake Uncovered: Remove the cartouche and bake for an additional 30 minutes until the top and edges turn deep golden and crisp.
- Rest and Flip: Let the Pommes Anna rest on the counter for 10 minutes. Then invert the skillet onto a serving plate and gently lift the pan to reveal the perfectly formed, golden potato cake. Serve immediately for the best texture and flavor.
Notes
- Clarified butter enhances the rich buttery flavor and prevents burning during baking.
- Do not soak potato slices in water after slicing to retain natural starch which helps layers stick together.
- A mandolin is recommended for evenly thin slices to ensure even cooking.
- A cast-iron skillet is ideal for even heat distribution and crisping, but you can use a heavy ovenproof pan.
- The cartouche (parchment paper circle) prevents drying out and promotes tender cooking in the initial phase.
- Resting before flipping allows the potatoes to firm up for easy inversion without breaking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Keywords: Pommes Anna, French potato dish, clarified butter potatoes, baked potatoes, elegant side dish, classic French cuisine
