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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.

Ingredients

Scale

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

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