Introduction
Pommes Anna is a classic French dish that showcases the beauty and flavor of potatoes. With its delicate layers of thinly sliced, buttery potatoes, this dish is both elegant and satisfying. This article provides detailed ingredients and instructions to create the perfect Pommes Anna, ensuring that every layer is crispy and flavorful.
Detailed Ingredients with measures
medium starchy potato: 1.6 kg / 3.5 lb, around 200g / 7oz each, (7cm / 3” wide), (Aus: Sebago dirt brushed, US: Russet, UK: Maris Piper, King Edward) (Note 1)
unsalted butter: 160g / 5.6 oz (makes 1/2 cup clarified butter) (Note 2)
cooking salt / kosher salt: 1 tsp
white pepper powder: 1/4 tsp
OPTIONAL
sea salt flakes: 1 sprinkle, if desired (I did!)
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 100 minutes
Total Time: 1 hour 20 minutes (plus 10 minutes resting time)
Yield: 8 servings
Enjoy your delicious Pommes Anna, layered with clarified butter for that perfect crispy texture and rich flavor!
Detailed Directions and Instructions
How to Make Clarified Butter
Melt the unsalted butter in a saucepan or microwave. Allow it to sit for 5 minutes so that the milk solids settle at the bottom. Carefully scrape off the foam from the top, then slowly pour the clear golden butter through a small sieve into a jug, discarding the milk solids left behind. This clear golden liquid is your clarified butter.
Prepare the Pan
Preheat your oven to 200°C / 400°F (180°C fan-forced). Brush the base of a 26cm / 10″ cast-iron skillet with 2 tablespoons of the clarified butter.
Slice Potatoes
Peel the medium starchy potatoes. Using a mandolin, slice 2 or 3 potatoes to a thickness of 1.5mm / 0.06″. Quickly sort these slices into small, medium, and large sizes. Avoid placing them in water.
Build the First Layer
Using the medium-sized potato slices, place one slice in the center of the skillet. Build a spiral around this slice, overlapping each new slice by about 3/4. Next, take the larger slices and create a second spiral around the first, ensuring the entire base is fully and evenly covered. If you have any medium slices left, you can use them here as well. The second spiral should slightly overlap the first, maintaining a tidy and firm shape. Tuck some small slices into the gap at the center of the spirals to keep it neat.
Brush and Season
Generously brush or dab the layer with clarified butter, being careful not to disturb the slices. Evenly season this layer with a third of the cooking salt and white pepper.
Build Two More Layers
Repeat the same spiral layering method with the remaining potato slices for two additional layers, ensuring to brush with clarified butter and season with salt and white pepper for each layer.
Add Cartouche
Place a cartouche, which is a circle of baking paper or parchment paper, over the top of the layered potatoes.
Bake the Pommes Anna
Bake in the preheated oven for 70 minutes. Afterward, remove the cartouche and continue to bake for an additional 30 minutes until the top and edges become deep golden and crispy.
Rest and Flip
Once baked, allow the Pommes Anna to rest for 10 minutes on the counter. Carefully flip it onto a plate, lifting the pan to reveal your beautifully cooked Pommes Anna. Serve immediately.
Notes
Potatoes
Select medium starchy potatoes (approximately 200g / 7oz each, 7cm / 3” wide) as they hold together well for layering. These varieties give a soft texture with crispy edges.
Clarified Butter
Clarified butter enhances browning, flavor, and has a higher smoke point which prevents burning in the oven. Using clarified butter is essential for achieving crispiness; regular butter will not produce the same effect.
Cast-Iron Skillet
A cast-iron skillet retains heat effectively, leading to an even cook and a deep golden crust. If you don’t have one, you can use a regular oven-safe pan or cake dish, ensuring it’s around the same size, approximately 24cm / 9.5”.
Mandolin
It’s essential for the potato slices to be uniform in thickness for even cooking. A mandolin is ideal for this; using a knife may result in inconsistent slices.
No Water + Slice as You Go
Avoid placing potato slices in water, as it removes starch which helps layers stick together. Slice the potatoes in portions and assemble quickly to prevent browning.
Cartouche
A cartouche is a round piece of baking paper that protects the potatoes during cooking, allowing steam to escape while preventing the top from drying out.
Leftovers
Store any remaining Pommes Anna in the refrigerator for up to 3 days. Reheat in the oven at 180°C / 350°F until hot. You can use a microwave, but it won’t retain crispiness.
Cook Techniques
Making Clarified Butter
Melt unsalted butter in a saucepan or microwave. Allow it to sit for 5 minutes to let milk solids settle at the bottom. Remove any foam, then pour the clear golden liquid through a sieve into a jug, discarding the milk solids.
Preparing Potatoes
Peel the medium starchy potatoes and slice them thinly (1.5mm / 0.06″) using a mandolin. Sort the slices into small, medium, and large sizes without soaking them in water to retain the starch.
Layering Technique
Using the medium-sized slices, create a central slice and build a spiral pattern, overlapping each slice by about 3/4. Layer the larger slices in a second spiral, ensuring the whole base is evenly covered. Tuck smaller slices into gaps to maintain neatness. Brush layers generously with clarified butter and season before adding additional layers.
Baking with Cartouche
Cover the layered potatoes with a cartouche (a round piece of parchment paper) before baking to protect the dish while allowing steam to escape. Bake first covered, then uncover to achieve a deep golden color and crispy edges.
Resting and Flipping
Allow the baked dish to rest for 10 minutes before flipping it onto a plate to reveal the crisp, beautiful layers of Pommes Anna.
FAQ
Why is clarified butter preferred over regular butter?
Clarified butter provides better browning, flavor, and has a higher smoke point, making it ideal for achieving a crispy texture without burning.
Can I use ghee instead of clarified butter?
Using ghee is not recommended as it may not achieve the desired crispiness and flavor associated with clarified butter in Pommes Anna.
Why should I avoid soaking potato slices in water?
Soaking potatoes in water washes off the starch, which is essential for the layers to stick together and develop the right texture when baked.
What type of pan should I use for baking Pommes Anna?
A cast-iron skillet is ideal due to its heat retention, but you can also use a regular oven-safe pan or cake dish, ensuring it’s of a similar size for even cooking.
How should I store leftovers of Pommes Anna?
Store any leftovers in the refrigerator for up to 3 days and reheat in the oven for optimal crispiness. The microwave can be used but may not retain the same texture.
Conclusion
Pommes Anna is a stunning dish that showcases the exquisite texture and flavor of layered potatoes crisped to perfection with clarified butter. Its simplicity belies the elegance it brings to the table, making it an ideal side for various main courses. The balance of crispy and tender layers creates a delightful experience for any meal, ensuring that every bite is filled with buttery goodness.
More recipes suggestions and combination
Garlic Mashed Potatoes
Combine boiled and mashed starchy potatoes with roasted garlic, cream, and butter for a creamy side dish that complements meats beautifully.
Potato Gratin
Layer thinly sliced potatoes with cream, cheese, and herbs in a baking dish for a rich and indulgent alternative to Pommes Anna.
Herb Roasted Potatoes
Toss cubed starchy potatoes with olive oil, herbs, and spices, then roast until golden and crispy for a simple yet flavorful side dish.
Potato Salad
Boil starchy potatoes, then mix with mayonnaise, mustard, and chopped vegetables for a refreshing side that pairs well with grilled dishes.
Stuffed Potatoes
Bake or microwave whole starchy potatoes, then scoop out and mix the flesh with cheese, bacon, or vegetables before stuffing it back for a hearty meal option.
Potato Wedges
Cut starchy potatoes into wedges, coat with olive oil and seasonings, then bake or fry until crunchy for a perfect snack or side dish.
