Classic Pommes Anna
Classic Pommes Anna
Ingredients
- 3 1/2 pounds starchy potatoes, such as Russet or Yukon Gold, peeled
- 1/2 cup clarified butter, melted
- 1 teaspoon kosher salt, or to taste
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 2
Using a mandoline or a very sharp knife, thinly slice the peeled potatoes into uniform 1/16-inch thick rounds. Keep them submerged in cold water to prevent browning until ready to use, then drain thoroughly and pat very dry with paper towels.
⏱️ 15 min
- 3
Generously brush the bottom and sides of a 9-inch cast iron skillet with 2 tablespoons of the melted clarified butter.
⏱️ 2 min
- 4
Arrange a single layer of potato slices in a concentric, overlapping pattern, starting from the outer edge of the skillet and working your way inward. Ensure the slices are tightly packed.
⏱️ 5 min
- 5
Brush the potato layer with 1 tablespoon of melted clarified butter and sprinkle lightly with kosher salt. Repeat the layering process, brushing each new layer with butter and seasoning with salt, until all the potato slices are used and the skillet is full. Press down firmly on each layer to compact the potatoes.
⏱️ 15 min
- 6
Place a piece of parchment paper directly on top of the layered potatoes. Then, place a heavy, oven-safe plate or another cast iron skillet on top of the parchment paper to weigh down the potatoes. This helps them compact and achieve a crisp crust.
⏱️ 2 min
- 7
Transfer the skillet to the preheated oven and bake for 45 minutes.
⏱️ 45 min•🌡️ 400
- 8
Remove the weight and parchment paper. Continue baking for another 15-20 minutes, or until the top is deep golden brown and the potatoes are tender when pierced with a knife.
⏱️ 20 min•🌡️ 400
- 9
Carefully remove the skillet from the oven. Using oven mitts, place a large serving plate or cutting board over the skillet and, with a swift and confident motion, invert the skillet to flip the Pommes Anna onto the plate. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Pommes Anna
Ingredients
- 3 1/2 pounds starchy potatoes, such as Russet or Yukon Gold, peeled
- 1/2 cup clarified butter, melted
- 1 teaspoon kosher salt, or to taste
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 2
Using a mandoline or a very sharp knife, thinly slice the peeled potatoes into uniform 1/16-inch thick rounds. Keep them submerged in cold water to prevent browning until ready to use, then drain thoroughly and pat very dry with paper towels.
⏱️ 15 min - 3
Generously brush the bottom and sides of a 9-inch cast iron skillet with 2 tablespoons of the melted clarified butter.
⏱️ 2 min - 4
Arrange a single layer of potato slices in a concentric, overlapping pattern, starting from the outer edge of the skillet and working your way inward. Ensure the slices are tightly packed.
⏱️ 5 min - 5
Brush the potato layer with 1 tablespoon of melted clarified butter and sprinkle lightly with kosher salt. Repeat the layering process, brushing each new layer with butter and seasoning with salt, until all the potato slices are used and the skillet is full. Press down firmly on each layer to compact the potatoes.
⏱️ 15 min - 6
Place a piece of parchment paper directly on top of the layered potatoes. Then, place a heavy, oven-safe plate or another cast iron skillet on top of the parchment paper to weigh down the potatoes. This helps them compact and achieve a crisp crust.
⏱️ 2 min - 7
Transfer the skillet to the preheated oven and bake for 45 minutes.
⏱️ 45 min•🌡️ 400 - 8
Remove the weight and parchment paper. Continue baking for another 15-20 minutes, or until the top is deep golden brown and the potatoes are tender when pierced with a knife.
⏱️ 20 min•🌡️ 400 - 9
Carefully remove the skillet from the oven. Using oven mitts, place a large serving plate or cutting board over the skillet and, with a swift and confident motion, invert the skillet to flip the Pommes Anna onto the plate. Serve immediately.
⏱️ 1 min