JB’s Pommes Anna Recipe

Introduction

JB’s Pommes Anna is a classic French potato dish featuring thinly sliced, buttery potatoes baked to golden perfection. This recipe layers the potatoes spirally with clarified butter, resulting in a crispy, elegant side that’s sure to impress.

Ingredients

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

Instructions

1. Step 1: Make clarified butter by melting the unsalted butter in a saucepan or microwave. Let it sit for 5 minutes so milk solids settle at the bottom. Skim off the foam, then slowly pour the clear golden butter through a small sieve into a jug, leaving the milk solids behind. Discard the solids.
2. Step 2: Preheat the oven to 200°C / 400°F (180°C fan). Brush the base of a 26cm / 10″ cast-iron skillet with 2 tablespoons of clarified butter.
3. Step 3: Peel the potatoes and, using a mandolin, slice 2 or 3 potatoes into 1.5mm / 0.06″ thick slices. Sort the slices by size into small, medium, and large but do not soak them in water.
4. Step 4: Build the first layer by placing one medium slice in the center of the pan. Arrange medium slices spiraling around it, overlapping each by about 3/4. Add a second spiral with larger slices around the first to cover the base evenly. Use leftover medium slices as needed and tuck small slices to fill gaps in the center for neatness.
5. Step 5: Brush or dab the layer generously with clarified butter without disturbing the slices. Season with one-third of the salt and white pepper.
6. Step 6: Repeat layering two more times in the same spiral pattern, buttering and seasoning each layer as before.
7. Step 7: Place a cartouche (a circle of baking/parchment paper) on top of the potato layers to cover.
8. Step 8: Bake for 70 minutes with the cartouche on. Remove the cartouche and bake uncovered for another 30 minutes until the top and edges are deep golden and crispy.
9. Step 9: Let the dish rest on the counter for 10 minutes. Then carefully flip it onto a plate and lift the pan away to reveal your Pommes Anna. Sprinkle with sea salt flakes if desired and serve immediately.

Tips & Variations

• Use a mandolin to achieve uniformly thin slices for even cooking and perfect texture.
• Clarified butter enhances crispiness and prevents burning compared to regular melted butter.
• Try adding fresh herbs like thyme or rosemary between layers for an aromatic twist.
• A cast-iron skillet works best for even heat distribution but a heavy ovenproof pan will also do.

Storage

Store leftover Pommes Anna in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (about 150°C / 300°F) to restore crispiness. Avoid microwaving as it softens the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of potatoes?

Starchy potatoes like Russets or Yukon Golds work best for Pommes Anna because they crisp up nicely. Waxy potatoes may yield a softer texture.

What is a cartouche and why is it used?

A cartouche is a round piece of baking or parchment paper placed on top of the potatoes while baking. It prevents the top from drying out and helps the potatoes cook evenly before crisping up uncovered.

JB’s Pommes Anna Recipe

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4.9 from 137 reviews

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. This elegant yet simple dish is perfect as a side or a centerpiece, showcasing rich buttery flavors and a delicate, crisp texture.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: 2 hours
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Potatoes

• 1.6 kg / 3.5 lb medium starchy potatoes

Butter

• 160 g / 5.6 oz unsalted butter (makes 1/2 cup clarified butter)

Seasonings

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

Instructions

1. Make Clarified Butter: Melt the unsalted butter in a saucepan or microwave. Set it aside for 5 minutes to allow the milk solids to settle at the bottom. Remove the foam from the top, then carefully pour the clear golden butter through a small sieve into a jug, leaving the milk solids behind. Discard the solids.
2. Preheat Oven & Prepare Pan: Preheat your oven to 200°C / 400°F (180°C fan-forced). Brush the base of a 26cm / 10″ cast-iron skillet generously with 2 tablespoons of the 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. Do not soak the slices in water to maintain their starch content.
4. Build First Layer: Start with medium-sized slices. Place one slice in the center of the pan, then arrange a spiral of slices around it, overlapping each by about 3/4. Next, use the larger slices to create a second spiral covering the base evenly. Use any remaining medium slices as needed to fill gaps. Tuck small slices into the center gap to keep the shape firm and neat.
5. Butter & Season First Layer: Generously brush or dab the first layer with clarified butter without disturbing the arrangement. Sprinkle with one-third of the salt and white pepper.
6. Build Additional Layers: Repeat the spiral layering with two more layers of potatoes, brushing each layer generously with clarified butter and seasoning with the remaining salt and pepper divided evenly.
7. Add Cartouche: Place a cartouche (a circle cut from baking or parchment paper) on top of the assembled layers to keep moisture in during baking.
8. Bake Covered: Bake the skillet 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 an additional 30 minutes until the top and edges are deeply golden and crispy.
10. Rest & Flip: Let the Pommes Anna rest on the counter for 10 minutes. Then flip it onto a plate by inverting the pan and lifting it away to reveal a beautiful, crisp Pommes Anna. Serve immediately for best texture and flavor.

Notes

• Clarified butter is key to prevent sogginess and to add a pure butter flavor without milk solids.
• Using a mandolin ensures uniformly thin potato slices for even cooking.
• Do not rinse or soak the potato slices to retain starch, which helps layers stick together.
• The cartouche traps steam to gently cook the potatoes before crisping the top.
• Resting allows the layers to set, making flipping easier without breaking.
• Sea salt flakes added after baking enhance texture and flavor.

Keywords: Pommes Anna, potatoes, clarified butter, baked potato dish, French cuisine, side dish, crispy potatoes