Pommes Anna

Pommes Anna is a classic French potato dish made with thinly sliced potatoes, clarified butter, and simple seasoning. Baked in layers until tender inside and beautifully golden and crispy on the outside, this elegant dish transforms a handful of everyday ingredients into something truly special. Traditionally prepared in a round pan, Pommes Anna makes an impressive side dish for roasted meats, poultry, or fish. A cast-iron skillet is ideal for achieving an evenly cooked interior and a deliciously crisp, golden crust that can be revealed by turning the finished dish out onto a serving plate.

Equipment

• Well-Seasoned 10.25" (26 cm) Cast Iron Skillet
• Mandoline

Ingredients

• 1.6 kg (3.5 lb) medium starchy potatoes, approximately 200 g (7 oz) each and 7 cm (3 inches) wide

• 160 g (5.6 oz) butter (yields approximately 125 ml / ½ cup clarified butter)

• salt

• ¼ tsp ground white pepper or black pepper, to taste

Instructions

1. Prepare the clarified butter

Melt the butter in a saucepan or microwave. Let it stand for a few minutes until the milk solids settle at the bottom. Carefully pour the golden clarified butter into a separate container, leaving the white milk solids behind. You should have approximately 125 ml (½ cup).

2. Prepare the potatoes

Peel the potatoes and slice them very thinly, approximately 1.5 mm (0.06 inches) thick, using a mandoline for even slices.

Brush the bottom and sides of a 26 cm (10.25-inch) cast-iron skillet with 2 tablespoons of clarified butter abundantly to prevent sticking.

3. Assemble the layers

Arrange the potato slices in overlapping circles, working in a spiral pattern. Build up three layers, brushing each layer with clarified butter and seasoning with salt and white pepper as you go.

4. Bake

Preheat the oven to 200°C (400°F), or 180°C (350°F) for a fan-assisted oven.

Cover the potatoes with a cartouche (see note below) and bake for 70 minutes. Remove the parchment paper and bake for another 30 minutes, or until the potatoes are tender and the top is golden and crisp.

5. Rest and serve

Let the Pommes Anna rest for 10 minutes. Carefully invert it onto a serving plate so the golden, crispy potato layer faces up. Slice into wedges and serve hot.

Tip: Making a Cartouche

A cartouche is a round piece of baking paper (parchment paper) cut to fit the surface of the potatoes. It helps retain moisture while the potatoes bake. Simply cut a circle slightly smaller than the skillet's diameter and place it directly on top of the potatoes.