Pommes Anna: A Stunning French Potato Masterpiece

Transform simple potatoes into an elegant showstopper with this foolproof method for classic Pommes Anna. Thinly sliced potatoes are layered into a golden, crispy cake that’s sure to impress at any dinner party.

Pommes Anna features beautifully shingled potato slices arranged in concentric rings, baked until tender inside and gloriously crisp on top. While traditional recipes can be tricky, this streamlined method takes the stress out of creating this French delicacy. By assembling the potato cake in a regular cake pan and finishing it in a skillet, you’ll achieve picture-perfect results every time – no fancy equipment required!

The Secret to Foolproof Pommes Anna

The key to this recipe’s success is separating the cooking into two stages:

1. First, we build and bake the potato cake in a cake pan, allowing ample time to carefully arrange the layers without worry.
2. Then, we crisp and brown the unmolded cake in a skillet for that signature golden crust.

This approach solves the typical challenges of making Pommes Anna:

• No risk of burns from arranging hot potatoes
• Even cooking throughout the layers
• Perfectly crisp and golden exterior
• Impressive presentation without the fuss

Choosing the Best Potatoes

While many recipes call for starchy russets, Yukon Gold potatoes are the superior choice here. Their natural butteriness creates a silkier texture and richer flavor in the finished dish. The extra creaminess perfectly complements the crispy exterior.

Pro Tips for Pommes Anna Success

• Remove excess moisture: Salt the layers and press out liquid before baking to ensure crispness.
• Use clarified butter: Its high smoke point and lack of water content produce better browning.
• Compress the layers: Weighting the potatoes helps them hold together beautifully.
• Brown in nonstick: A nonstick skillet provides even crisping with less risk of sticking.

Follow these tips and you’ll create a Pommes Anna worthy of a Parisian bistro, right in your own kitchen. Let’s get cooking!

Pommes Anna

Ingredients

• Nonstick cooking spray
• 2 pounds (900g) Yukon Gold potatoes (about 4 medium potatoes)
• Kosher salt and freshly ground black pepper
• 2 tablespoons (30g) melted homemade or store-bought clarified butter, plus more for brushing

Directions

1. Preheat your oven to 350°F (175°C) with the rack in the middle position. Thoroughly coat an 8-inch aluminum cake pan with nonstick spray, including the sides. Cut a parchment round to fit the bottom, press it in place, and give it another spray.
2. Peel the potatoes and keep them in cold water to prevent browning. Using a mandoline, slice each potato crosswise into 1mm thick rounds. For an extra-polished look, use a round cookie cutter to punch out perfect circles from the first layer or two of slices.
3. Begin your masterpiece by placing a single potato slice in the center of the pan. Arrange overlapping slices in concentric circles around it, creating a beautiful spiral pattern until the bottom is covered.
4. Gently brush the potato layer with clarified butter and season lightly with salt and pepper. Repeat this layering process until you’ve created 5 or 6 stunning layers. Top with a small lid or plate (sprayed with nonstick spray) and add oven-safe weights if available.
5. Let the layered potatoes rest for 15 minutes, pressing occasionally to extract liquid. Carefully tilt the pan and pour off any accumulated liquid. Replace weights if using, then bake for about 45 minutes, until the potatoes are tender throughout. Allow to cool to room temperature.
6. When ready to finish, remove weights and carefully loosen the edges of the potato cake. Invert onto a large plate, remove parchment if stuck, and brush the top with more clarified butter.
7. Place a cold 10-inch nonstick skillet over the plate and flip the potato cake into it.
8. Set the skillet over medium-high heat with 2 tablespoons clarified butter. Once sizzling, transfer to the oven for 10 minutes to heat through. Return to stovetop over medium heat and cook, gently rotating and swirling, until the bottom is deeply golden and crisp, about 5 minutes.
9. Pour off any remaining butter, taking care to hold the potato cake in place.
10. For the grand finale, invert the Pommes Anna onto a serving platter. Slice into wedges and serve immediately to eager guests.

Make-Ahead and Storage

The baked and cooled potato cake can be prepared up to 2 hours in advance. For longer storage, wrap in plastic and refrigerate for up to 1 day. Ensure thorough reheating during the final browning step.