Ingredients
Main Ingredients
- 1.6 kg / 3.5 lb medium starchy potatoes, unpeeled (around 7cm / 3" wide, approx. 200g / 7oz each; e.g., Sebago dirt brushed, Russet, Maris Piper, King Edward)
- 160g / 5.6 oz unsalted butter (to make 1/2 cup clarified butter)
- 1 tsp cooking salt / kosher salt
- 1/4 tsp white pepper powder
Optional
- Sea salt flakes for sprinkling
Instructions
- Make Clarified Butter: Melt the unsalted butter slowly in a saucepan or microwave. Let it stand for 5 minutes to allow the milk solids to settle at the bottom. Skim off any foam floating on top, then carefully pour the clear golden liquid through a sieve into a clean jug, leaving the milk solids behind. Set clarified butter aside.
- Prep Pan: Preheat your oven to 200°C / 400°F (180°C fan-forced). Brush the base of a 26cm / 10" cast-iron skillet generously with 2 tablespoons of the clarified butter to coat evenly.
- Slice Potatoes: Peel the potatoes and using a mandolin, slice 2 or 3 potatoes at a very thin 1.5mm / 0.06" thickness. Quickly separate the slices into small, medium, and large sizes. Avoid rinsing or soaking the slices in water to preserve starch.
- Build First Layer: Start with medium-sized slices: place one slice in the center of the skillet, then build a spiral around it, overlapping each piece about 3/4. Follow with large slices to create a second spiral around the first, fully covering the base. Use any remaining medium slices to fill gaps. Tuck small slices into the gap at the center to keep the shape neat. Brush generously but gently with clarified butter and season with one-third of the salt and white pepper.
- Build Two More Layers: Repeat the spiral layering technique two more times, brushing each layer generously with clarified butter and seasoning each layer with the remaining salt and white pepper. Ensure each layer overlaps consistently to form a compact cake.
- Cover with Cartouche: Place a cartouche— a round piece of baking/parchment paper slightly smaller than the skillet's diameter — on top of the layered potatoes to help steam escape without drying out the surface.
- Bake Covered: Bake the skillet in the preheated oven for 70 minutes at 200°C / 400°F (180°C fan-forced) with the cartouche covering the top.
- Bake Uncovered: Remove the cartouche and continue baking for an additional 30 minutes, or until the top and edges turn a deep golden color and become crisp.
- Rest and Flip: Remove from the oven and let the potato cake rest for 10 minutes at room temperature. Then, carefully invert the skillet onto a serving plate and lift the pan away to reveal your perfectly cooked Pommes Anna. Serve immediately to enjoy the crispy texture and soft interior.
Notes
- Use medium starchy potatoes around 200g each for best layering and cooking results; too small or too large potatoes affect the structure.
- Clarified butter is crucial for browning and crispiness due to its higher smoke point compared to regular butter. Ghee is not recommended.
- A 26cm / 10" cast-iron skillet is ideal as it holds heat evenly; a similar-sized oven-safe pan can be used if cast iron is unavailable.
- A mandolin slicer ensures uniform 1.5mm thick slices for even cooking; avoid slicing all potatoes at once to prevent browning.
- Do not rinse potato slices in water; keeping the starch intact helps the layers to stick together.
- A cartouche protects the potatoes during baking, allowing steam to escape and preventing the top from drying out.
- Store leftovers refrigerated for up to 3 days; reheat in an oven at 180°C / 350°F for best texture. Microwaving is possible but will result in soggier edges.
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
