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JB’s Pommes Anna Recipe

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★★★★★

4.9 from 69 reviews

JB’s Pommes Anna is a classic French potato dish featuring thinly sliced starchy potatoes layered in a spiral pattern with clarified butter and seasoning. Baked until golden and crispy on the outside while tender inside, this elegant and indulgent dish is perfect as a side or a centerpiece for special meals.

Ingredients

Scale

Potatoes

  • 1.6 kg / 3.5 lb medium starchy potato

Butter

  • 160g / 5.6 oz unsalted butter (to make approximately 1/2 cup clarified butter)

Seasonings

  • 1 tsp cooking salt / kosher salt
  • 1/4 tsp white pepper powder
  • Sea salt flakes, to sprinkle (optional)

Instructions

  1. Make Clarified Butter: Melt unsalted butter in a saucepan or microwave. Let it rest for 5 minutes until milk solids settle. Skim off the foam, then slowly pour the clear golden butter through a fine sieve into a jug, leaving the milk solids behind. This is your clarified butter.
  2. Prep Pan: Preheat oven to 200°C / 400°F (180°C fan-forced). Brush the base of a 26cm / 10″ cast-iron skillet with 2 tablespoons of clarified butter.
  3. Slice Potatoes: Peel the potatoes and use a mandolin to slice 2 or 3 potatoes into 1.5mm (0.06″) thick slices. Quickly sort the slices into small, medium, and large sizes without washing them.
  4. Build First Layer: Using medium slices, place one in the center of the skillet. Create a spiral around it overlapping slices about 3/4. Use larger slices to make a second spiral overlapping the first, and fill any gaps in the center with small slices to keep it neat.
  5. Butter and Season: Generously brush or dab the first layer with clarified butter without disturbing the arrangement. Season evenly with one-third of the salt and white pepper.
  6. Build Next Layers: Repeat the spiral layering process two more times, brushing each layer generously with clarified butter and seasoning with the remaining salt and pepper.
  7. Apply Cartouche: Place a cartouche (a circle of parchment or baking paper) on top of the layered potatoes to cover them.
  8. Bake Covered: Bake in the preheated oven for 70 minutes at 200°C / 400°F (180°C fan).
  9. Bake Uncovered: Remove the cartouche and continue baking for another 30 minutes until the top and edges turn deep golden and crisp.
  10. Rest and Flip: Let rest on the counter for 10 minutes. Then carefully flip the skillet onto a serving plate and lift the pan away to reveal the beautifully cooked Pommes Anna. Serve immediately for best texture and flavor.

Notes

  • Clarified butter enhances the buttery flavor and prevents sogginess by removing milk solids.
  • Using a mandolin ensures uniform thin slices for even cooking and a professional look.
  • A cast-iron skillet provides excellent heat distribution and helps achieve the crisp crust.
  • Do not soak potato slices in water as this can dilute flavor and affect texture.
  • The cartouche keeps moisture in during the first stage of baking to cook potatoes through evenly.
  • Resting before flipping allows the dish to set and improves handling.
  • Sprinkling sea salt flakes on top after baking adds a pleasant crunch and seasoning boost.

Keywords: Pommes Anna, baked potatoes, French potato recipe, clarified butter potatoes, crispy potato dish, elegant side dish, cast iron skillet potatoes

Find it online: https://flavorsbymaya.com/jbs-pommes-anna-recipe/