Pommes Anna
Thinly sliced potatoes layered in generous butter until the layers meld into one another. Cooked until the outside turns into a crispy, golden crust whilst the inside stays creamy and tender. This is the best potato cake you'll ever make!
Ingredients
- 1 kg waxy firm potatoes
- 150 gr unsalted butter
- thyme optional
- salt and black pepper
Instructions
1. Prep the potatoes
- Peel and slice the potatoes as thinly as possible, about 2 to 3mm, ideally on a mandoline. Uniform thickness is crucial. Pat the slices dry with kitchen paper (but don't rinse, the starch helps them bind).
2. Season
- Season the slices generously with salt and pepper.
3. Butter the pan
- Brush the skillet generously with melted butter, base and sides, then pour a thin layer of butter into the bottom.
4. Layer
- Arrange the slices in overlapping circles from the centre out (this becomes the top when flipped, so make it neat). Brush each layer with butter, season lightly, and press down firmly. Keep layering until all the potatoes are used.
5. Start on the hob
- Cook over medium heat for 10 to 12 minutes, until sizzling and the base is turning golden. Don't move it around.
6. Finish in the oven
- Transfer to a preheated oven at 200°C (180°C fan) and bake for 35 to 40 minutes, pressing down with a spatula a couple of times, until completely tender through the centre.
7. Flip
- Rest for 2 to 3 minutes, run a knife around the edge, place a plate over the pan, and flip confidently. Lift the pan away, golden side up. Patch any stuck bits back on.
8. Serve
- Cut into wedges and serve immediately, while crisp.
Notes
- Waxy potatoes hold their shape; floury ones fall apart.
- Mandoline safety: use the guard, always. Don't rinse the slices, the surface starch binds the layers.
- Butter quantity: 150g is right; this isn't a light dish.
- Make ahead: layer a few hours ahead, keep covered, bring to room temperature before cooking.
- Pan: a cast iron skillet works as well as a traditional copper pommes Anna pan.