JB's Pommes Anna
Recipe video above. Introducing Pommes Anna - the ultimate French potato cake. Thinly sliced potato, lots of butter, crispy edges, soft centre, and a big “wow” moment when you flip it out. We’ve had quite a few of those in the process of developing it! When simple ingredients make beautiful result.
Servings: 8
Calories: 305cal
Ingredients
- 1.6 kg / 3.5 lb medium starchy potato , around 200g / 7oz each, (7cm / 3” wide), unpeeled (Aus: Sebago dirt brushed, US: Russet, UK: Maris Piper, King Edward) (Note 1)
- 160g / 5.6 oz unsalted butter (makes 1/2 cup clarified butter) (Note 2)
- 1 tsp cooking salt / kosher salt
- 1/4 tsp white pepper powder
Optional
- 1 sprinkle sea salt flakes , if you want (I did!)
Instructions
ABBREVIATED RECIPE:
- Build 3 layers of thinly sliced potatoes (1.5mm / 0.06") in a spiral pattern brushing with clarified butter and seasoning as you go. Bake 70 minutes at 200°C / 400°F (180°C fan) covered with cartouche then 30 minutes uncovered. Rest 10 minutes, flip, and enjoy!
FULL RECIPE:
How to make Clarified Butter:
- Melt the butter in a saucepan or microwave. Set aside for 5 minutes until the milk solids settle on the bottom (white stuff). Scrape off the foam, then slowly pour the clear golden butter through a small sieve into a jug while leaving the milk solids behind (discard it). That clear golden butter is your clarified butter.
How to make Pommes Anna:
- Prep pan - Preheat oven to 200°C / 400°F (180°C fan-forced). Brush the base of a 24cm / 9.5" cast-iron skillet with 2 tablespoons of clarified butter. (Note 3)
- Slice potatoes - Peel potatoes and using a mandolin, slice 2 or 3 potatoes 1.5mm / 0.6" thick. Quickly sort the slices into small, medium and large sizes. Do not put them in water. (Note 4 + 5)
- Build the first layer - Using the medium size slices, put one slice in the middle, then build a spiral around it, overlapping each slice by about 3/4. Then, using the larger slices, make a second spiral around the first one until the whole base is fully and evenly covered. If you have medium slices left, you can use them here too. The second spiral should slightly overlap the first to keep the final shape tidy and firm. Tuck some small slices inside the tiny gap in the centre, do this for every layer to keep the middle neat.
- Brush / dab generously with clarified butter, taking care not to disturb or lift the slices. Season with a third of the salt and white pepper.
- Build two more layers - Repeat the same spiral pattern for 2 more layers, brushing with clarified butter and seasoning each layer.
- Cartouche - Place a cartouche (circle of baking paper / parchment paper) on top. (Note 6)
- Bake for 70 minutes. Remove the cartouche, then bake another 30 minutes until the top and edges are deep golden and crispy.
- Rest + flip - Rest for 10 minutes on the counter. Flip onto a plate and lift the pan to reveal your beautiful Pommes Anna. Serve immediately, happiness does not wait 😊
Notes
1. Potatoes - Starchy potatoes soak up the butter better and cook into soft layers with crispy edges. Medium potatoes (around 200g/7oz each, 7cm / 3” wide) fit the pan nicely and make the spirals even. Very small or very large ones don’t sit as well and make the layering harder.
2. Clarified butter gives better browning, colour and flavour. It also has a higher smoke point, so it won’t burn when the skillet hits high heat in the oven. To my opinion, Pommes Anna cannot exist without clarified butter! That is what makes the potato crispy - regular butter wouldn't achieve the same amount of crispiness.
Using Ghee? - I personally wouldn't recommend it (see FAQ why).
3. Cast-iron skillet holds heat really well, which gives you that deep golden crust and even cooking. You can still use a regular oven-safe pan or even a cake dish, just make sure it’s the same size, around 24cm / 9.5”.
4. Mandolin The slices must be very thin and exactly the same thickness, otherwise the layers won’t cook evenly. It's difficult to be accurate consistently with a knife, but you can try!
5. No water + slice as you go - Don’t put potato slices in water, it washes off the starch, and the layers won’t stick together. Also don’t slice all the potatoes at once. They brown quickly, so slice a few and place into the pan as you build the layers.
6. Cartouche - A cartouche is a round piece of baking paper / parchment paper that sits on top of the food to protect it while it cooks, letting steam escape but stopping the top from drying out. See here for how to make it.
Leftovers: Store leftovers in the fridge for up to 3 days. Reheat in oven at 180°C / 350°F until hot. (Microwave works but won’t be crisp.)
Nutrition per serving (8 servings).
Nutrition
Calories: 305cal | Carbohydrates: 31g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 304mg | Potassium: 743mg | Fiber: 4g | Sugar: 1g | Vitamin A: 597IU | Vitamin C: 34mg | Calcium: 27mg | Iron: 1mg