JB’s Pommes Anna

If you’ve been searching for a show-stopping potato side dish that’s both elegant and surprisingly simple, JB’s Pommes Anna is exactly what you need. This classic French dish transforms basic potatoes and butter into crisp, golden perfection with a melt-in-your-mouth center. With just a handful of ingredients and the right technique, you’ll serve a dish that looks straight out of a fine dining restaurant—yet is totally doable at home.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Minimal Ingredients: All you need are potatoes, clarified butter, and simple seasonings.
• Crispy Meets Tender: Ultra-crispy edges with a soft, buttery interior.
• Perfect for Any Occasion: Ideal for holidays, special dinners, or when you want to impress without stress.
• Foolproof Technique: Clear steps ensure consistent results every time.
• Restaurant-Level Presentation: A stunning spiral design that adds instant elegance.

What sets this version apart is the precise layering technique, clarified butter for maximum crispness, and baking tips that guarantee even browning.

Ingredients Needed

For the Clarified Butter

• Unsalted butter — this will be melted and separated to remove milk solids for ultra-crisp potatoes.

For JB’s Pommes Anna

• Potatoes, peeled — choose starchy potatoes for the best crisp edges.
• Clarified butter — from the step above.
• Fine salt — for even seasoning between layers.
• White pepper — adds a gentle heat without altering the color.
• Baking parchment — to make a cartouche for even cooking.

How to Make JB’s Pommes Anna

FULL RECIPE

How to Make Clarified Butter

1. Melt the butter: Warm the butter gently in a small saucepan or microwave-safe bowl.
2. Let it settle: Allow it to rest for about 5 minutes so the milk solids drift to the bottom.
3. Remove the foam: Skim off the white, airy foam sitting on top.
4. Separate the clear butter: Slowly pour the golden liquid through a fine sieve into a clean container, making sure to leave the milk solids behind.
   • Tip: This clarified butter ensures deep crispness and prevents burning.

How to Make Pommes Anna

1. Preheat the oven: Set it to 200°C / 400°F (or 180°C for fan ovens).
   Brush the bottom of a 26 cm (10-inch) cast-iron skillet with about 2 tablespoons of clarified butter.
2. Slice the potatoes: Peel the potatoes and use a mandoline to create very thin slices (about 1.5 mm).
   Quickly sort them into small, medium, and large pieces.
   • Important: Do not place the slices in water—this removes the starch that helps them hold together.
3. Create the first layer:
   • Place a medium slice in the center of the pan.
   • Arrange a tight spiral around it with overlapping medium slices (about ¾ overlap).
   • Use the larger slices to create a second spiral that reaches the edges of the pan.
   • Fill the tiny center gap with small slices for a clean center.
     Brush generously with clarified butter, season with salt and white pepper.
4. Build the next layers:
   Repeat the spiral pattern for two additional layers, brushing and seasoning each layer as you go.
   • Tip: Press down gently to keep the layers compact and even.
5. Add a cartouche:
   Place a round piece of parchment paper directly on top of the potatoes. This helps them steam and cook evenly.
6. Bake:
   Bake for 70 minutes.
   Remove the cartouche, then bake for an additional 30 minutes until the top is deep golden and the edges are crisp.
7. Rest and flip:
   Let the pan rest for 10 minutes so the layers set.
   Carefully flip the Pommes Anna onto a plate, lift the skillet, and admire the beautiful golden pattern.
   Serve right away—crispy potatoes wait for no one!

Serving and Storage Tips

Serving Suggestions

• Slice into wedges like a cake for a clean, elegant presentation.
• Pair with roasted chicken, steak, or a holiday roast.
• Add fresh herbs like thyme or chives on top for color and aroma.

Storage

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in a hot oven (200°C / 400°F) to restore crisp edges.
• Do not freeze: Freezing changes the texture and makes the layers fall apart.

Helpful Notes

• Potato choice matters: Starchy potatoes (like Russets) hold layers and crisp better.
• Mandoline is key: Thin, even slices give you the classic look and texture.
• Press lightly: If layers feel loose, gently press them after each brushing of butter.
• Clarified butter only: Regular butter will burn before the potatoes finish cooking.

Conclusion

JB’s Pommes Anna is a stunning blend of simplicity and elegance—just potatoes, butter, and technique transforming into something unforgettable. With its crisp exterior, soft center, and beautiful spiral design, it’s the kind of recipe that instantly elevates any meal. If you try this dish, don’t forget to leave a comment and a star rating below! Share your creation on Pinterest or Facebook so others can discover it too.
What twist did you try—extra herbs, flavored butter, or different potatoes? Tell us in the comments!

Frequently Asked Questions (FAQ)

Can I use regular butter instead of clarified butter?

You can, but clarified butter gives much better crisping and prevents burning. Regular butter may brown too quickly.

What type of potato works best?

Starchy potatoes (like Russet or Maris Piper) slice cleanly and bind the layers beautifully.

Can I make this recipe ahead of time?

You can prepare and layer the potatoes a few hours ahead, but bake just before serving to keep the texture crisp.

Why are my layers falling apart?

This usually happens if the potatoes were rinsed, or if the slices weren’t overlapped enough. Skipping the mandoline can also cause uneven slicing.

Is this recipe gluten-free?

Yes! This recipe naturally contains no gluten.

Can I freeze Pommes Anna?

Freezing isn’t recommended because it alters the texture and makes the layers watery.