Ingredients
Potatoes
- 1.6 kg / 3.5 lb medium starchy potatoes
Butter
- 160g / 5.6 oz unsalted butter (to make approximately 1/2 cup clarified butter)
Seasonings
- 1 tsp cooking salt or kosher salt
- 1/4 tsp white pepper powder
- 1 sprinkle sea salt flakes (optional, for finishing)
Instructions
- Make Clarified Butter: Melt the unsalted butter in a saucepan or microwave, then let it sit for 5 minutes to allow milk solids to settle at the bottom. Skim off the foam on top, then carefully pour the clear golden butter through a small sieve into a jug, leaving the milk solids behind to discard.
- Prep the Pan and Oven: Preheat your oven to 200°C / 400°F (180°C fan-forced). Brush the base of a 26cm / 10-inch cast-iron skillet with 2 tablespoons of the clarified butter to prevent sticking.
- Slice Potatoes: Peel the potatoes and use a mandolin to slice 2 or 3 potatoes into thin slices about 1.5mm (0.06 inch) thick. Quickly sort these slices into small, medium, and large sizes without rinsing or soaking in water.
- Build the First Layer: Using medium-sized slices, place one slice in the center of the pan, then arrange a spiral of overlapping slices (about 3/4 overlap) around it. Build a second spiral around the first with larger slices to cover the pan base evenly, slightly overlapping the medium slices for firmness. Tuck small slices into the center gap to keep it neat.
- Butter and Season: Generously brush or dab clarified butter over the layer without disturbing the slices and season evenly with a third of the salt and white pepper.
- Build Two More Layers: Repeat the spiral layering process two more times, brushing each layer with clarified butter and sprinkling with salt and pepper as before.
- Add Cartouche: Place a cartouche (a circle of baking or parchment paper) on top of the layered potatoes to keep moisture in and help cook evenly.
- Bake Covered: Bake in the preheated oven for 70 minutes with the cartouche covering the dish.
- Bake Uncovered: Remove the cartouche and continue baking for an additional 30 minutes until the top and edges are a deep golden brown and crispy.
- Rest and Flip: Let the Pommes Anna rest for 10 minutes on the counter. Then place a plate on top of the skillet and carefully flip to unmold the potatoes. Serve immediately and enjoy the beautifully crisp yet tender layers.
Notes
- Use a mandolin to ensure even thin slices for consistent cooking.
- Clarified butter helps achieve a crisp texture and prevents burning.
- Do not soak potato slices in water as this removes starch needed for binding and crisping.
- Adjust seasoning to taste or add sea salt flakes on top for extra texture and flavor.
- If you don't have a cartouche, you can loosely cover the dish with foil during the first bake.
- Prep Time: 40 minutes
- Cook Time: 1 hour 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
