JB's Pommes Anna
A classic French spiral potato cake with crispy golden edges and fluffy buttery potato inside, made with thinly sliced potatoes and clarified butter.
Ingredients
For the potatoes
- 1.6 kg / 3.5 lb medium size starchy potato, around 200g/7oz each (7cm / 3” wide), unpeeled (aus: sebago dirt brushed, US: russet, UK: Maris Piper, King Edward)
For the clarified butter
- 160 g / 5.6 oz unsalted butter (makes 1/2 cup clarified butter)
For seasoning
- 1 tsp cooking salt / kosher salt
- ¼ tsp white pepper powder
Instructions
Clarified butter
-
Melt butter in a saucepan or microwave. Set aside for a few minutes until the milk solids settle on the base (the white stuff). Pour off the golden fat, taking care not to get any of the milk solids. You should get around 120 ml clarified butter (125 ml).
Prepare the potatoes
-
Peel and finely slice potatoes (1.5mm / 0.06") using a mandolin. Brush 24cm / 9.5" cast-iron skillet with 2 tablespoons of clarified butter.
Build the layers
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Build 3 layers of thinly sliced potatoes (1.5mm / 0.06") in a spiral pattern brushing with clarified butter and seasoning as you go.
Bake
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Bake 70 minutes at 200 °C / 205 °C (180 °C fan) covered with cartouche* then 30 minutes uncovered. Rest 10 minutes, flip, and enjoy!
Cartouche
-
Just cut a round piece of baking paper / parchment paper to cover the surface of the potato.
Notes
Committed to this collection by the hand of Hunter.
