Description
Classic Pommes Anna is a French dish made of thinly sliced potatoes layered with clarified butter and roasted to golden, crispy perfection. Elegant yet simple, it’s a stunning side or a star all on its own.
Ingredients
Scale
- 2 pounds Yukon Gold Potatoes: Thinly sliced for perfect texture and layering
- 6 tablespoons Unsalted Butter: Melted and clarified to coat each layer with rich flavor
- 1 1/2 teaspoons Kosher Salt: Enhances the natural flavor of the potatoes
- 1/2 teaspoon Freshly Ground Black Pepper: Adds depth and warmth
- 1 teaspoon Fresh Thyme Leaves (optional): Adds a fragrant, herbal twist
Instructions
- Preheat your oven to 425°F (220°C) and place a cast iron skillet inside to heat.
- Melt and clarify the butter. Thinly slice the potatoes using a mandoline or very sharp knife. Toss them in a bowl with salt, pepper, and thyme if using.
- Remove the skillet from the oven and brush it generously with melted butter, coating the bottom and sides.
- Start layering the potatoes in overlapping concentric circles. After each layer, brush with more butter. Repeat until all slices are used.
- Bake for 45–50 minutes, pressing down with a lid or plate occasionally to compact the layers.
- Let the dish rest for 5 minutes. Use a spatula to loosen the edges, then invert onto a plate.
- Slice into wedges and serve warm.
Notes
- Use a mandoline for consistent thin slices.
- Clarifying the butter prevents it from burning and adds a nutty depth.
- Let the dish rest before flipping to keep the layers intact.
- Reheat leftovers in a skillet or oven to restore crispiness.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 1g
- Sodium: 460mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg