Name: JB’s Pommes Anna Recipe
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Cuisine: French
Ingredients: 1.6 kg / 3.5 lb medium starchy potato; 160g / 5.6 oz unsalted butter (to make approximately 1/2 cup clarified butter); 1 tsp cooking salt / kosher salt; 1/4 tsp white pepper powder; Sea salt flakes, to sprinkle (optional)

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Introduction

Pommes Anna is a classic French potato dish known for its crispy, golden layers and buttery richness. This recipe creates a beautiful, elegant side that’s surprisingly simple to make with just a few ingredients.

A round tarte Tatin sits on white crinkled parchment paper atop a rustic round tray with a dark edge. The dessert has a shiny, golden-brown caramelized apple top arranged in overlapping thin slices forming a swirling pattern from the center outward, with a slightly darker caramel color on the edges. Coarse sea salt flakes are lightly scattered over the glossy apple surface, adding texture. A large sharp knife with a black handle rests partially under the tart on the right side. The background shows 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 pan or microwave. Let it sit for 5 minutes to allow milk solids to settle. Skim off the foam on top, then slowly pour the clear golden butter through a small sieve into a jug, leaving milk solids behind. Set aside.

Step 2: Preheat the oven to 200°C / 400°F (180°C fan-forced). 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 using a mandolin to about 1.5mm / 0.06″ thick. Quickly sort the slices by size into small, medium, and large groups. Do not wash the slices in water.
Step 4: Build the first layer using medium-sized slices. Place one slice in the center, then arrange a spiral around it with each slice overlapping about 3/4. Use the larger slices to create a second spiral layer around the first until the skillet base is fully and evenly covered. Add any remaining medium slices as needed. Tuck small slices into the tiny center gap to keep it neat.

Step 5: Generously brush or dab the potatoes with clarified butter without disturbing the slices. Season with one-third of the salt and white pepper.
Step 6: Repeat the spiral layering and seasoning process two more times to build two additional layers, brushing each layer with clarified butter and seasoning as before.
Step 7: Place a cartouche (a circle of baking or parchment paper) on top of the potato layers to cover them.

Step 8: Bake covered for 70 minutes. Then remove the cartouche and bake uncovered for another 30 minutes, until the top and edges become deep golden and crispy.
Step 9: Let the dish rest for 10 minutes on the counter. Carefully flip the skillet onto a serving plate, lifting the pan to reveal your crispy, beautiful Pommes Anna.

Tips & Variations

Use a mandolin for evenly thin potato slices to ensure even cooking and a crisp texture.

Clarify your butter carefully to avoid burning and achieve a clean buttery flavor.
Add fresh herbs like thyme between layers for subtle aromatic notes.
Use a heavy skillet such as cast iron for best heat retention and crisping.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a non-stick skillet over low heat to restore crispness, or warm in a moderate oven until heated through.

How to Serve

The image shows five triangular slices of a golden brown dish, each slice revealing thin, overlapping layers inside. The top layer is crispy and shiny with a slightly darker, caramelized edge, and has small grains of salt sprinkled on it. The inner layers are light beige, smooth, and closely stacked, showing a soft texture. The slices are placed on crumpled white parchment paper, all set on a round plate with a dark edge. The whole scene rests on a white marbled surface. 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, but clarified butter has a higher smoke point and gives a cleaner flavor, helping the potatoes crisp without burning.

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

A cast-iron skillet is ideal because it distributes heat evenly and retains it well, but a heavy oven-safe frying pan can also work.