Pommes Anna

Nutrition values are AI-estimated based on ingredients.

• 1.6 kg starchy potato
• 160g unsalted butter
• 1 tsp salt
• 1/4 tsp white pepper powder

1. 1Clarify butter by melting it in a saucepan, letting it settle, skimming milk solids, and straining.
2. 2Generously grease a cast iron skillet with the clarified butter.
3. 3Thinly and uniformly slice peeled potatoes using a mandoline slicer.
4. 4Arrange the potato slices in the greased skillet, overlapping them in tight, concentric circles to form a spiral pattern, starting from the outer edge.
5. 5Brush each layer of potato slices with clarified butter and season with salt and pepper.
6. 6Continue adding subsequent layers of potato slices, repeating the spiral pattern, brushing with butter, and seasoning, to build up the height of the cake.
7. 7Cover the entire potato surface with a homemade parchment paper cartouche.
8. 8Bake in a preheated oven for 70 minutes with the cartouche.
9. 9Remove the cartouche and return the Pommes Anna to the oven for an additional 30 minutes to achieve a crispy, golden-brown finish.
10. 10Carefully invert the cooked Pommes Anna from the skillet onto a serving plate.
11. 11Slice into wedges with a sharp knife and serve immediately.

These instructions are our analysis of the original video. Watch on YouTube →