JB's Pommes Anna

Ingredients

• 1.6 kg / 3.5 lb medium starchy potato
• 160 g / 5.6 oz unsalted butter
• 1 tsp cooking salt / kosher salt
• 1/4 tsp white pepper powder
• 1 sprinkle sea salt flakes)

Instructions

1. ABBREVIATED RECIPE:
2. 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 70 minutes at 200°C / 400°F (180°C fan) covered with cartouche then 30 minutes uncovered. Rest 10 minutes, flip, and enjoy!
3. How to make Clarified Butter:
4. Melt the butter in a saucepan or microwave. Set aside for 5 minutes until the milk solids settle on the bottom (white stuff). Scrape off the foam, then slowly pour the clear golden butter through a small sieve into a jug while leaving the milk solids behind (discard it). That clear golden butter is your clarified butter.
5. How to make Pommes Anna:
6. Prep pan - Preheat oven to 200°C / 400°F (180°C fan-forced). Brush the base of a 26cm / 10" cast-iron skillet with 2 tablespoons of clarified butter. (Note 3)
7. Slice potatoes - Peel potatoes and using a mandolin, slice 2 or 3 potatoes 1.5mm / 0.6" thick. Quickly sort the slices into small, medium and large sizes. Do not put them in water. (Note 4 + 5)
8. Build the first layer - Using the medium size slices, put one slice in the middle, then build a spiral around it, overlapping each slice by about 3/4. Then, using the larger slices, make a second spiral around the first one until the whole base is fully and evenly covered. If you have medium slices left, you can use them here too. The second spiral should slightly overlap the first to keep the final shape tidy and firm. Tuck some small slices inside the tiny gap in the centre, do this for every layer to keep the middle neat.
9. Brush / dab generously with clarified butter, taking care not to disturb or lift the slices. Season with a third of the salt and white pepper.
10. Build two more layers - Repeat the same spiral pattern for 2 more layers, brushing with clarified butter and seasoning each layer.
11. Cartouche - Place a cartouche (circle of baking paper / parchment paper) on top. (Note 6)
12. Bake for 70 minutes. Remove the cartouche, then bake another 30 minutes until the top and edges are deep golden and crispy.
13. Rest + flip - Rest for 10 minutes on the counter. Flip onto a plate and lift the pan to reveal your beautiful Pommes Anna. Serve immediately, happiness does not wait 😊

Nutrition Information