📝 About This Recipe
Created during the mid-19th century in the kitchens of the legendary Café Anglais, Pommes Anna is a masterpiece of French culinary minimalism. This dish transforms humble Yukon Gold potatoes into a buttery, architectural marvel that is crisp and caramelized on the outside while remaining meltingly tender within. It is the ultimate expression of the marriage between high-quality potatoes and clarified butter, offering a sophisticated side dish that tastes as luxurious as it looks.
🥗 Ingredients
The Potatoes
- 2.5 pounds Yukon Gold Potatoes (peeled and sliced into 1/8-inch rounds using a mandoline)
The Fat and Seasoning
- 1/2 cup Unsalted Butter (clarified (ghee may be substituted))
- 1.5 teaspoons Kosher Salt (fine grain for even distribution)
- 1/2 teaspoon Freshly Ground Black Pepper (finely ground)
- 1 teaspoon Fresh Thyme Leaves (finely chopped, optional for modern aromatics)
For Finishing
- 1 pinch Flaky Sea Salt (Maldon or similar for garnish)
- 1 tablespoon Fresh Chives (finely minced)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Position a rack in the lower-middle part of the oven to ensure the bottom of the cake gets perfectly crisp.
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2
Clarify your butter if not using pre-made ghee: Melt the butter in a small saucepan over low heat without stirring. Skim off the white foam from the top and carefully pour the clear yellow fat into a bowl, discarding the milky solids at the bottom.
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3
Peel the potatoes and slice them into uniform 1/8-inch thick rounds using a mandoline. Important: Do not soak the potatoes in water, as the natural starch is needed to bind the layers together.
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4
In a large mixing bowl, gently toss the potato slices with 3 tablespoons of the clarified butter, the salt, pepper, and thyme until every slice is thinly coated.
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5
Generously coat the bottom and sides of a 9-inch heavy ovenproof skillet (preferably cast iron or a traditional copper Pommes Anna pan) with 2 tablespoons of clarified butter.
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6
Start the rosette: Place one potato slice in the exact center of the skillet. Overlap subsequent slices in a concentric circle around the center, like flower petals, until the bottom is fully covered.
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7
Continue layering the potatoes in even, flat layers, drizzling a teaspoon of clarified butter between every two layers until all potatoes are used. Press down firmly with your palms after every layer.
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8
Place the skillet over medium-high heat on the stovetop for 4-5 minutes. This 'sets' the bottom crust. You should hear a gentle sizzling sound.
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9
Cut a circle of parchment paper the size of the skillet. Place it over the potatoes, then place a heavy, oven-safe lid or a smaller heavy skillet on top to compress the potatoes.
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10
Transfer the skillet to the oven. Bake for 25 minutes with the weight on top.
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11
Remove the weight and parchment paper. Bake for another 20-25 minutes, or 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 steam to subside and the cake to 'set' for a cleaner release.
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13
Carefully drain any excess butter into a small bowl (save it for roasting!). Place a large flat serving plate over the skillet.
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14
Using oven mitts, firmly hold the plate and skillet together and flip them in one quick, confident motion. Lift the skillet away to reveal the golden rosette.
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15
Garnish with flaky sea salt and minced chives. Slice into wedges like a cake and serve immediately.
💡 Chef's Tips
Use starchy potatoes like Yukon Gold or Russets; their starch acts as the 'glue' that keeps the cake from falling apart. Clarified butter is essential because it has a higher smoke point than regular butter, preventing the cake from tasting burnt. Never wash the potato slices after cutting; the surface starch is vital for the structural integrity of the dish. If the potatoes stick to the pan, place the pan back on the burner for 1 minute to melt the butter at the bottom before trying to flip again. For an extra-crispy exterior, ensure your mandoline slices are paper-thin and uniform.
🍽️ Serving Suggestions
Pair with a classic Filet Mignon with a red wine reduction for a quintessential French bistro experience. Serve alongside roasted chicken seasoned with lemon and rosemary. Excellent with a crisp, dry white wine like a Chablis or a Sancerre to cut through the richness of the butter. Accompany with a simple green salad dressed in a sharp Dijon vinaigrette to provide a fresh contrast. Works beautifully as a sophisticated base for a poached egg during a luxury brunch.