Description
Pommes Anna is a classic French dish featuring thinly sliced, layered potatoes cooked in garlic herb clarified butter until tender and golden. This recipe uses a non-stick or cast-iron pan, layering buttery, herb-infused potatoes to create a beautifully crisp yet creamy dish perfect as a side or elegant appetizer.
Ingredients
For the Garlic Herb Butter:
- ¾ cup (170g) unsalted butter, for clarifying
- 3 cloves garlic, finely minced
- 3 tbsp fresh parsley, chopped
- 2 tsp fresh thyme, rosemary, or oregano, finely chopped
- 1 tsp kosher salt (2 tsp if using Diamond Crystal brand)
- Black pepper, to taste
For the Pommes Anna:
- 3 lb (1.35kg) low-starch potatoes (Yukon, yellow, or red), sliced 1/8” thick
To Finish:
- Flakey salt such as Maldon salt, for sprinkling
Instructions
- Preheat Oven and Prepare Equipment: Preheat your oven to 400°F (200°C). Select a 9” or 10” oven-safe non-stick or well-seasoned cast iron pan for cooking. Prepare a second pan or pot of similar size to use as a weight during baking.
- Clarify Butter: Place the butter in a small pot over medium heat. Once melted, reduce heat to low and let it cook until a foam forms on the surface. Skim off the foam. Continue cooking until the milk solids separate and the butter turns from semi-translucent yellow to clear golden. Strain the clarified butter through a fine sieve, leaving milk solids behind. Pour ¼ cup of this butter into your cooking pan, swirling to coat the base evenly.
- Make Garlic Herb Butter: Return the remaining clarified butter to the cleaned pot. Add the minced garlic and cook over medium-low heat for about 30 seconds until fragrant. Stir in the kosher salt, black pepper, chopped parsley, and your chosen herbs. Remove from heat and let the flavor infusion cool.
- Prepare Potatoes: Slice the potatoes thinly (just under 1/8” thick), ideally with a mandolin for uniform thickness. Leaving the skin on is optional and recommended for a rustic texture. Toss the potato slices thoroughly in the cooled garlic herb butter ensuring all slices are evenly coated.
- Layer Potatoes in Pan: Start by placing one slice in the center of the buttered pan and then arrange the next slices overlapping around in concentric circles. Use the nicest slices for the bottom layer (which will be the top once flipped). Continue layering until all potatoes are used; you should have about four layers. If you have a partial layer, center it to create a slight dome.
- Apply Weight and Brown on Stove: Cover the potato layers with parchment paper and place the weighted pan or pot on top to press the potatoes. Place the pan over medium heat on the stovetop and cook for 4 to 5 minutes to brown the bottom.
- Bake with Weight: Transfer the pan to the preheated oven with the weight still on top. Bake for 25 minutes, removing the weight and parchment halfway to carefully shake the pan and prevent sticking. Replace the weight and parchment, then continue baking.
- Bake Uncovered: After 25 minutes, remove the parchment and weight and bake uncovered for an additional 20 minutes or until a skewer inserted in the potatoes goes through easily, indicating tenderness.
- Loosen and Brown: Run a spatula around the edges to free the potatoes from the pan sides and gently shake to loosen the bottom layer. If more browning is desired, gently loosen without disturbing the layered design and return to medium heat on the stove for 3 to 5 minutes to brown the bottom further.
- Drain Butter and Flip: Drain excess butter from the pan by tilting while holding the potatoes in place with a lid. Reuse the butter for added flavor if desired. While still warm, place a serving plate over the pan, hold firmly, and flip the Pommes Anna onto the plate in one smooth motion. Replace any displaced slices carefully.
- Optional Broil and Serve: If needed, broil the flipped Pommes Anna for a few minutes to achieve a golden brown crust. Sprinkle flakey salt on top. Let the potatoes cool slightly to set, then slice into wedges and serve.
Notes
- Using a mandolin slicer ensures uniform potato slices, which cook more evenly.
- Leaving the potato skins on adds more texture and a rustic look.
- Clarified butter prevents burning and adds a clean buttery flavor.
- Using a weight helps the potatoes cook evenly and form tight layers.
- Be gentle when loosening and flipping to preserve the layered presentation.
- You can reuse the leftover flavored butter for other dishes or basting meats.
