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 elegant yet simple recipe creates crispy edges and a tender center, perfect for a comforting side dish that impresses every time.

Ingredients

• 1.6 kg / 3.5 lb medium starchy potatoes
• 160g / 5.6 oz unsalted butter (to make 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

1. Step 1: Make clarified butter by melting the unsalted butter in a saucepan or microwave. Let it sit for 5 minutes until milk solids settle. Skim off the foam, then carefully pour the clear butter through a sieve, leaving the milk solids behind. Set aside the golden clarified butter.
2. 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 clarified butter.
3. Step 3: Peel the potatoes and slice 2 or 3 of them into 1.5mm / 0.06″ thick slices using a mandolin. Sort the slices into small, medium, and large sizes, but do not soak them in water.
4. Step 4: To build the first layer, use medium slices to place one in the center. Then create a spiral around it, overlapping each slice by about 3/4. Make a second spiral with larger slices around the first, slightly overlapping to keep a firm, tidy shape. Use small slices to fill any gaps in the center.
5. Step 5: Generously brush or dab the layer with clarified butter without disturbing the slices. Season with one-third of the salt and white pepper.
6. Step 6: Repeat the spiral layering and seasoning process two more times, brushing each layer with clarified butter and sprinkling with the seasonings.
7. Step 7: Place a cartouche (a circle of baking or parchment paper) on top of the potatoes.
8. Step 8: Bake covered with the cartouche for 70 minutes. Remove the paper and bake uncovered for an additional 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. 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 for the best experience.

Tips & Variations

• Using a mandolin ensures evenly thin slices, which are crucial for even cooking and perfect texture.
• Clarified butter improves the butter’s smoke point and creates a richer, crisper finish.
• For extra flavor, try sprinkling fresh herbs like thyme or rosemary between the layers.
• If you don’t have a cast-iron skillet, use any oven-safe pan with a similar size to maintain the shape.

Storage

Store leftover Pommes Anna in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (around 150°C / 300°F) to crisp up the edges again, avoiding microwaving which can make the potatoes soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Pommes Anna in advance?

Yes, you can assemble it up to the baking step and refrigerate for a few hours before baking. Just bring it to room temperature before baking to ensure even cooking.

What type of potatoes work best for this dish?

Medium starchy potatoes are ideal because they hold their shape well and develop a creamy texture inside with crispy edges when baked.

JB’s Pommes Anna Recipe

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★★★★★

4.4 from 75 reviews

JB’s Pommes Anna is a classic French potato dish featuring thinly sliced starchy potatoes layered in a spiral pattern, brushed with rich clarified butter, and baked to a golden, crispy perfection. This elegant yet simple recipe yields a beautifully tender center with a crisp, caramelized exterior, perfect for serving as a side dish or a special treat.

• Author: Marco
• Prep Time: 25 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: 2 hours 5 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pommes Anna

• 1.6 kg / 3.5 lb medium starchy potatoes
• 160 g / 5.6 oz unsalted butter (to make 1/2 cup clarified butter)
• 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 so the milk solids settle at the bottom. Skim off the foam from the top. Slowly pour the clear golden butter through a fine sieve into a jug, leaving the milk solids behind. Discard the solids. This golden liquid is your clarified butter.
2. Prepare Pan and Oven: Preheat your oven to 200°C (400°F) or 180°C fan-forced (356°F). Brush the base of a 26cm (10 inch) cast-iron skillet generously with 2 tablespoons of clarified butter.
3. Slice Potatoes: Peel the potatoes and using a mandolin, slice 2 or 3 potatoes about 1.5mm (0.06 inch) thick. Sort the slices into small, medium, and large sizes without rinsing them in water to maintain starch content.
4. Build First Layer: Using medium slices, place one slice in the center of the pan, then build a spiral around it overlapping each slice by about 3/4. Next, use larger slices to build a second spiral on the outer edge, overlapping the first spiral slightly to ensure a tidy round shape. Fill gaps in the center with small slices for neatness.
5. Butter and Season: Generously brush or dab the layer with clarified butter without disturbing the slices. Sprinkle one-third of the salt and white pepper evenly across the layer.
6. Build Additional Layers: Repeat the spiral layering of potatoes two more times, brushing each layer generously with clarified butter and seasoning it evenly with salt and white pepper.
7. Cover with Cartouche: Place a cartouche (a circle of baking paper/parchment paper) on top of the layered potatoes to prevent excessive browning and retain moisture.
8. Bake Covered: Bake the skillet in the preheated oven for 70 minutes at 200°C (400°F), or 180°C fan-forced, covered with the cartouche.
9. Bake Uncovered: Remove the cartouche and bake for an additional 30 minutes until the top and edges are deep golden brown and crispy.
10. Rest and Flip: Let the dish rest on the counter for 10 minutes. Then carefully flip the skillet onto a plate and gently lift the pan away to reveal the beautifully formed Pommes Anna. Serve immediately for best enjoyment.

Notes

• Use a mandolin for uniform thin slices to ensure even cooking.
• Do not rinse the sliced potatoes as the natural starch helps keep the layers together.
• A cast-iron skillet is preferred for even heat distribution and crisping.
• Clarified butter prevents burning and improves flavor.
• The cartouche helps maintain moisture during the initial baking phase.
• Resting before flipping allows the potatoes to set and hold shape.

Keywords: pommes anna, classic French potatoes, baked potatoes, clarified butter, potato side dish, elegant potato recipe