If you have ever dreamed about the perfect potato side that is both elegant and comforting, JB’s Pommes Anna Recipe is the answer you’ve been waiting for. This classic French dish takes simple, humble ingredients—just potatoes, butter, salt, and a touch of pepper—and transforms them into a jaw-dropping crispy-on-the-outside, tender-on-the-inside potato cake. The magic truly happens when you flip it out of the skillet to reveal golden, buttery layers that are totally irresistible. It’s a true crowd-pleaser, perfect for dinner parties or a cozy night in, showcasing how uncomplicated ingredients can create something absolutely spectacular.
Ingredients You’ll Need
Getting JB’s Pommes Anna Recipe just right depends on a handful of simple yet essential ingredients. Each element plays a role in building layers of flavor and texture—from the starchy potatoes that crisp up beautifully, to the creamy butter that adds richness and helps those edges caramelize to golden perfection.
- 1.6 kg / 3.5 lb medium starchy potatoes: Choose varieties like Russet, Maris Piper, or King Edward for their ideal texture and ability to hold shape while crisping.
- 160g / 5.6 oz unsalted butter: For clarity and richness, it’s best to make clarified butter to brush each layer evenly.
- 1 tsp cooking salt / kosher salt: Brings out the natural sweetness of potatoes without overpowering the dish.
- 1/4 tsp white pepper powder: Adds subtle warmth without flecks of black pepper distracting from the clean look.
- Optional sprinkle of sea salt flakes: Perfect for a finishing touch to add crunch and extra bursts of flavor.
How to Make JB’s Pommes Anna Recipe
Step 1: Prepare Your Clarified Butter
Before diving into slicing potatoes, make your clarified butter by gently melting your unsalted butter. Let it rest so the milk solids settle at the bottom. Carefully remove the foam on top, then strain the clear golden liquid. This buttery nectar is what will give your Pommes Anna that gloriously crisp and glossy finish.
Step 2: Preheat and Prep Your Pan
Heat your oven to a toasty 200°C (400°F) or 180°C fan-forced. Brush a 24cm cast-iron skillet generously with 2 tablespoons of the clarified butter. This pan becomes your skillet canvas, ensuring the potato layers won’t stick and will crisp evenly. Skipping this step is simply not an option if you want those perfect golden edges!
Step 3: Slice Potatoes Thinly and Sort
Using a mandolin, slice your potatoes about 1.5mm thick—thin enough to become tender but thick enough to hold their shape. Sort these slices into small, medium, and large groups. Sorting is key to building perfect concentric spirals and packing them tight to achieve that classic Pommes Anna look and texture.
Step 4: Build the First Layer with a Spiral Pattern
Start with the medium slices: place one slice right in the center of your buttered pan, then arrange more slices spiraling outward, overlapping by about 75%. Next, use the larger slices to form a second spiral around the first, slightly overlapping to get a neat, firm base. Fill any small gaps with the small slices to keep the center tidy. Brush the entire layer generously with clarified butter and season lightly with your salt and white pepper.
Step 5: Repeat for Two More Layers
Layer two and three are just as important: repeat the spiral layering with medium and large slices, brushing each layer generously with butter and seasoning carefully. This layering creates the structure that holds the dish together while promising those crispy edges and creamy centers.
Step 6: Cover with a Cartouche and Bake
Cover the skillet with a cartouche—an oven-safe parchment paper circle—to keep moisture balanced while baking. Bake for 70 minutes at 200°C (400°F), allowing the potatoes to cook through gently without drying out.
Step 7: Uncover and Crisp Up
Remove the parchment and bake uncovered for an additional 30 minutes. This step crisps up the top and edges to a deep golden color that will make your mouth water before you even cut into it.
Step 8: Rest, Flip, and Revel in the Reveal
Let the Pommes Anna rest for 10 minutes so it sets properly. Then comes the dramatic and totally satisfying flip onto a serving plate. Pull back the skillet to reveal your beautiful, crispy potato cake ready to impress everyone at your table.
How to Serve JB’s Pommes Anna Recipe
Garnishes
A sprinkle of sea salt flakes right after flipping adds a delightful crunch that contrasts perfectly with the soft interior. Fresh herbs like thyme or rosemary can add an aromatic touch without overshadowing the buttery potato flavor.
Side Dishes
JB’s Pommes Anna Recipe shines as a side to succulent roast meats such as duck, beef, or chicken, soaking up the juices beautifully. For a vegetarian pairing, serve alongside a vibrant seasonal salad or roasted vegetables to add brightness to the plate.
Creative Ways to Present
For a stunning presentation, cut the Pommes Anna into wedges like a cake and stack them loosely on the plate to showcase the layers. Or serve individual portions by baking in small ramekins, perfect for dinner parties when you want personal-sized elegance.
Make Ahead and Storage
Storing Leftovers
After enjoying your Pommes Anna, wrap leftovers tightly in plastic wrap or store in an airtight container in the fridge. It holds up well for 2 to 3 days and makes for a fantastic next-day side or snack.
Freezing
While freezing is possible, the texture may change slightly after thawing. If you must freeze it, cool completely, wrap tightly in foil and freezer bag, and consume within one month for best results.
Reheating
To bring back the crispiness, reheat leftovers in a skillet over medium heat with a little butter or clarified butter, flipping gently to warm both sides. Avoid the microwave to keep those glorious crispy edges intact.
FAQs
Can I use a different type of potato for JB’s Pommes Anna Recipe?
Starchy potatoes like Russet or King Edward are best because they crisp up nicely while staying tender inside. Waxy potatoes tend to be too soft and won’t hold their shape as well.
Do I have to use clarified butter, or can I use regular melted butter?
Clarified butter is preferred because it has a higher smoke point and won’t burn during baking. It also gives a pure buttery flavor without the milk solids that can brown too quickly.
What is a cartouche and can I skip it?
A cartouche is simply a circle of parchment that keeps moisture in, helping the potatoes cook evenly without drying out. Skipping it is possible but may result in a less tender interior.
Is peeling the potatoes necessary?
JB’s Pommes Anna Recipe originally uses unpeeled potatoes for a rustic touch and added texture. If you prefer a smoother look, peeling is perfectly fine but be aware the skin adds flavor and structure.
Can I make this recipe gluten-free?
Absolutely. All ingredients in JB’s Pommes Anna Recipe are naturally gluten-free, making it a perfect option for those avoiding gluten.
Final Thoughts
JB’s Pommes Anna Recipe is truly a celebration of simple ingredients transformed into something special. With patience and love layered into each spiral of buttery potatoes, this dish never fails to impress. Give it a try next time you want to add a touch of French elegance and heartwarming comfort to your table—you might just find it becoming your favorite go-to side dish.
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JB’s Pommes Anna Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours 20 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French
Description
JB’s Pommes Anna is a classic French potato cake featuring thinly sliced starchy potatoes layered with clarified butter, baked to crispy perfection with soft centers and beautiful golden edges. The dish is a stunning side perfect for dinner, offering a rich, buttery flavor and a satisfying texture that highlights simple ingredients in an elegant presentation.
Ingredients
Main Ingredients
- 1.6 kg (3.5 lb) medium starchy potatoes (e.g., Sebago, Russet, Maris Piper, King Edward), peeled and sliced
- 160g (5.6 oz) unsalted butter (to make 1/2 cup clarified butter)
- 1 tsp cooking salt (or kosher salt)
- 1/4 tsp white pepper powder
- Optional: sprinkle of sea salt flakes for garnish
Instructions
- Make Clarified Butter: Melt the butter in a saucepan or microwave. Let it rest for 5 minutes so the milk solids settle at the bottom. Skim off the foam from the top, then carefully pour the clear golden butter through a fine sieve into a jug, leaving the milk solids behind. This clarified butter is used to brush the potato layers.
- Prep Pan and Oven: Preheat your oven to 200°C (400°F) or 180°C (fan-forced). Brush the base of a 24 cm (9.5″) cast-iron skillet with 2 tablespoons of the clarified butter to prevent sticking and add flavor.
- Slice Potatoes: Peel the potatoes and slice 2-3 of them into 1.5mm (0.06″) thick slices using a mandolin. Sort the slices into small, medium, and large sizes quickly without soaking them in water to maintain starchiness.
- Build First Layer: Use the medium slices for the center, placing one slice in the middle. Surround it with a spiral of overlapping medium slices (overlap about 3/4). Then create a second spiral around this center with larger slices, slightly overlapping the first spiral to form an even, full base. Fill tiny gaps in the center with small slices to keep the shape tidy.
- Brush and Season: Generously brush the layer with clarified butter and sprinkle a third of the salt and white pepper evenly, taking care not to disturb the potato arrangement.
- Build Two More Layers: Repeat the layering process two more times using the spiral method with the varying sizes of potato slices. Each layer is brushed with clarified butter and seasoned with salt and white pepper similarly.
- Apply Cartouche: Cover the layered potatoes with a cartouche— a circle of parchment paper placed directly on top— to keep moisture in during the initial stage of baking.
- Bake Covered: Bake the potatoes for 70 minutes in the preheated oven at 200°C (400°F)/180°C fan then carefully remove the cartouche.
- Bake Uncovered: Continue baking uncovered for another 30 minutes until the top and edges turn deep golden brown and crispy.
- Rest and Flip: Let the Pommes Anna rest on the counter for 10 minutes after baking to set. Then invert the skillet onto a serving plate and lift the pan to reveal the golden, crisp potato cake. Serve immediately for best texture and taste.
Notes
- Use a sturdy cast-iron skillet for even heat distribution and ease of flipping the cake.
- Do not soak potato slices in water to retain natural starch which helps bind the layers.
- A cartouche helps maintain moisture during baking while avoiding sogginess on top.
- Clarified butter provides higher smoke point and richer flavor than regular butter for cooking.
- Season each layer progressively for even taste through the dish.
- The recipe results in crispy edges browned perfectly with a soft, tender inside.
- Allow the dish to rest before flipping to hold its shape and prevent breaking.
- Sea salt flakes add an optional crunchy finishing touch and visual appeal.
