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JB’s Pommes Anna

JB’s Pommes Anna

A beautifully crisp, golden, and elegant French potato dish made with thinly sliced potatoes, clarified butter, and a precise layering technique that delivers restaurant-quality results at home.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings: 6 servings
Course: Side Dish
Cuisine: French
Ingredients Method Notes

Ingredients
  

For the Clarified Butter
  • 1 cup unsalted butter to make clarified butter
For JB’s Pommes Anna
  • 3 lb potatoes, peeled and thinly sliced starchy potatoes like Russet
  • 6 tbsp clarified butter divided for layering and brushing
  • 1 tsp fine salt
  • 1/2 tsp white pepper
  • parchment paper cut into a round cartouche

Method
 

  1. Make the clarified butter: Gently melt the butter in a small saucepan. Let it rest for 5 minutes, skim off the foam, and slowly pour the clear golden layer through a fine sieve, leaving milk solids behind.
  2. Preheat the oven: Heat to 200°C (400°F), or 180°C for fan ovens.
  3. Prepare the pan: Brush the bottom of a 26 cm (10-inch) cast-iron skillet with 2 tablespoons of clarified butter.
  4. Slice the potatoes: Use a mandoline to cut thin, even slices (about 1.5 mm). Do not rinse the potatoes—this removes starch needed for binding.
  5. Create the first layer: Place a medium slice in the center and build a tight spiral using overlapping medium slices. Create a second spiral with larger slices reaching the edges and fill gaps with small slices. Brush with butter and season.
  6. Build additional layers: Repeat the spiral pattern for two more layers, brushing and seasoning each layer lightly. Press gently to keep layers compact.
  7. Add cartouche: Place the parchment round directly over the potatoes.
  8. Bake: Bake for 70 minutes. Remove the parchment and bake another 30 minutes until deeply golden and crisp.
  9. Rest and flip: Allow the dish to rest 10 minutes. Invert onto a plate and lift the skillet to reveal the golden spiral.

Notes

Use starchy potatoes like Russet or Maris Piper for the best structure. A mandoline ensures even slices for the signature layered look. Clarified butter is essential for achieving maximum crispness without burning.