📝 About This Recipe
Created in the 19th century during the era of Napoleon III, Pommes Anna is a masterpiece of French culinary minimalism, transforming humble potatoes into a buttery, sculptural delight. This dish features paper-thin potato slices meticulously layered in a concentric pattern, then slow-cooked in clarified butter until they form a crisp, mahogany crust with a melt-in-your-mouth interior. It is the ultimate expression of the potato—decadent, sophisticated, and utterly irresistible.
🥗 Ingredients
The Potatoes
- 2.5 pounds Yukon Gold Potatoes (scrubbed, peeled, and kept whole)
The Fat and Seasoning
- 3/4 cup Clarified Butter (Ghee) (melted; clarified butter is essential to prevent burning)
- 1.5 teaspoons Kosher Salt (fine sea salt also works well)
- 1/2 teaspoon Freshly Cracked Black Pepper (to taste)
- 1 teaspoon Fresh Thyme Leaves (finely minced)
For the Pan and Finish
- 1 tablespoon Unsalted Butter (cold, for greasing the pan)
- 1 pinch Flaky Sea Salt (for garnish)
- 1 tablespoon Fresh Chives (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Generously coat the bottom and sides of a 9-inch heavy-bottomed ovenproof non-stick skillet or a traditional copper Pommes Anna pan with the tablespoon of cold butter.
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2
Using a mandoline slicer, slice the peeled potatoes into rounds exactly 1/8-inch thick. Do not rinse the potatoes after slicing; the natural starch is the 'glue' that holds the cake together.
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3
Place the potato slices in a large mixing bowl. Pour over 1/2 cup of the melted clarified butter, the kosher salt, black pepper, and minced thyme. Gently toss with your hands to ensure every slice is evenly coated.
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4
Start the first layer: Place one potato slice in the exact center of the skillet. Arrange more slices around it in a concentric circle, overlapping each slice by about half, like a flower petal.
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5
Continue building the first layer until the entire bottom of the pan is covered. This layer will be the top of the dish when inverted, so choose your most uniform slices here.
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6
Press down firmly on the first layer with a small lid or your palm. Repeat the concentric layering process for the remaining potatoes, pressing down firmly between each completed layer to eliminate air pockets.
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7
Once all potatoes are layered, pour any remaining butter from the bowl over the top. The potatoes should look compact and level.
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8
Place the skillet over medium-high heat on the stovetop for 5-7 minutes. You want to hear a gentle sizzle; this initiates the bottom crust and ensures it won't stick.
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9
Cover the skillet tightly with a piece of parchment paper and then a heavy, oven-safe lid or a weighted plate. This creates a steaming effect for the interior.
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10
Transfer the skillet to the preheated oven and bake for 25 minutes.
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11
Remove the lid and parchment paper. Press down on the potatoes again with a wide spatula. Bake uncovered for another 20-25 minutes until the potatoes are tender when pierced with a knife and the edges are deep golden brown.
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12
Remove from the oven and let the dish rest for 5 minutes. This allows the internal steam to settle and the cake to structuralize. Carefully tilt the pan to drain off any excess butter into a heatproof bowl.
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13
Run a thin offset spatula around the edges to ensure no sticking. Place a large, flat serving platter over the skillet.
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14
Using oven mitts, firmly hold the platter and skillet together and invert them in one swift motion. Lift the skillet away slowly to reveal the golden rosette.
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15
Garnish with a sprinkle of flaky sea salt and fresh chives. Slice into wedges like a cake and serve immediately.
💡 Chef's Tips
Always use a mandoline to ensure the potato slices are of uniform thickness; uneven slices will result in some being mushy and others hard. Do not wash the potatoes after slicing, as the starch is vital for the layers to bond together into a cohesive cake. Clarified butter is non-negotiable here; regular butter contains milk solids that will burn at the high temperatures required for that signature crust. If you don't have a non-stick skillet, a well-seasoned cast iron pan is an excellent alternative for achieving a deep, even crust. If the center feels loose when you try to flip it, let it rest for an additional 5 minutes in the pan to allow the starches to set further.
🍽️ Serving Suggestions
Pair this with a medium-rare Filet Mignon or Roasted Duck Breast for a classic French bistro experience. Serve alongside a crisp green salad tossed in a sharp Dijon vinaigrette to cut through the richness of the butter. A chilled glass of Chardonnay or a light Pinot Noir complements the earthy, buttery flavors beautifully. For a decadent brunch, top a wedge of Pommes Anna with a poached egg and a dollop of crème fraîche. Excellent as a side to roasted rack of lamb with a rosemary demi-glace.