If you have a soft spot for perfectly golden, buttery, and lovingly layered potatoes, then JB’s Pommes Anna Recipe is going to become your new favorite classic. This timeless French dish transforms simple starchy potatoes and rich clarified butter into a stunningly crisp yet tender masterpiece that’s as beautiful to look at as it is to eat. It’s all about technique, patience, and the joy of layering thin slices of potato with just the right seasoning to create a dish that’s indulgent, comforting, and irresistibly satisfying every single time.
Ingredients You’ll Need
What’s amazing about JB’s Pommes Anna Recipe is how few and simple the ingredients are, yet each one plays a crucial role. They combine to create that perfect balance of texture and flavor — buttery richness, a touch of seasoning, and golden crisp edges that make every bite sing.
- Medium starchy potatoes (1.6 kg / 3.5 lb): These provide the perfect texture that crisps on the outside and stays tender inside.
- Unsalted butter (160g / 5.6 oz): Essential for making clarified butter, it adds luscious richness and helps achieve that characteristic crisp crust.
- Cooking salt or kosher salt (1 tsp): Balances and enhances the natural flavors of the potatoes.
- White pepper powder (1/4 tsp): Adds a subtle warmth without overpowering the delicate potato flavor.
- Sea salt flakes (sprinkle): Optional, but highly recommended to add a crunchy pop of salty goodness on top.
How to Make JB’s Pommes Anna Recipe
Step 1: Prepare and Slice the Potatoes
Begin by peeling your starchy potatoes and slicing them paper-thin using a mandoline or a sharp knife. Uniform slices are the key to even cooking and a flawless texture. Rinse the slices in cold water to remove excess starch, then dry them thoroughly. This step ensures your pommes Anna never turn out gummy but stay wonderfully crisp.
Step 2: Clarify the Butter
Next, melt your unsalted butter gently over low heat. Allow the milk solids to separate and settle, then skim off any foam. Pour off the clear golden fat and set aside. Clarified butter has a higher smoke point and pure butter flavor which helps achieve that perfect caramelized crust that’s signature to JB’s Pommes Anna Recipe.
Step 3: Layering and Seasoning
Now for the most satisfying part. Brush the bottom of your ovenproof skillet with some clarified butter. Start layering potato slices in concentric circles, overlapping slightly. Between each layer, brush generously with more butter, sprinkle a pinch of salt and a dash of white pepper. Repeat until all slices are used up. The layering creates beautiful, evenly cooked potatoes with a melt-in-your-mouth center and a golden crispy shell on the outside.
Step 4: Cook Slowly
Place the skillet over medium-low heat on the stove for about 8-10 minutes to begin crisping the bottom. Then transfer it to a preheated oven at 180°C (350°F) for approximately 70-90 minutes. Patience is key here! The slow cooking allows the potatoes to absorb the butter fully and develop that irresistible golden crust.
Step 5: Rest and Unmold
Once baked, let your pommes Anna rest for 10 minutes. This helps the layers firm up a bit, making it easier to flip. Place a large plate over the skillet and carefully invert it to reveal a stunning golden cake of potatoes. Sprinkle with sea salt flakes for a delightful finishing touch.
How to Serve JB’s Pommes Anna Recipe
Garnishes
A sprinkle of sea salt flakes right after flipping adds a wonderful textural contrast and amplifies the buttery flavor. Fresh thyme or finely chopped parsley scattered on top can bring a subtle herbal brightness that complements the richness beautifully.
Side Dishes
This recipe is versatile enough to accompany an elegant steak dinner, roast chicken, or even a simple green salad for a lighter meal. Its buttery crispness pairs perfectly with roasted or sautéed vegetables, lending a luxurious touch without stealing the spotlight.
Creative Ways to Present
Try serving JB’s Pommes Anna Recipe in individual ramekins for a chic, individual presentation. You can also cut it into wedges like a pie and arrange it on a platter for guests to help themselves. The visual appeal always wow’s everyone at the table!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them covered in the refrigerator for up to 3 days. Reheat gently so the texture stays crisp on the outside but soft on the inside.
Freezing
While you can freeze JB’s Pommes Anna Recipe, it’s best enjoyed fresh. If freezing, wrap it tightly in plastic wrap and foil and freeze for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a 180°C (350°F) oven for about 15-20 minutes to revive the crispiness. Avoid microwaving as it tends to make the potatoes soggy.
FAQs
What type of potato is best for JB’s Pommes Anna Recipe?
Medium starchy potatoes like Yukon Gold or similar work best. They have enough starch to bind but stay creamy inside and crisp outside when cooked slowly.
Can I make JB’s Pommes Anna Recipe dairy-free?
You could substitute the clarified butter with a good quality plant-based oil or vegan butter, but the rich buttery flavor is a hallmark of the dish, so expect a slight difference in texture and taste.
Why use clarified butter instead of regular butter?
Clarified butter has the milk solids removed and a higher smoke point, which prevents burning and gives a cleaner, pure buttery flavor that crisps beautifully without smoking up your kitchen.
Do I need special equipment to make this recipe?
A mandoline slicer is highly recommended for thin, even potato slices, which are essential for the layered cooking technique. A heavy ovenproof skillet or cast iron pan helps in even heat distribution.
How can I tell when the pommes Anna is done?
Look for a deeply golden brown top and sides, and test by piercing a knife easily through the layers. The potatoes should be tender inside and crisp outside. Slow cooking ensures this perfect texture.
Final Thoughts
JB’s Pommes Anna Recipe is a beautiful celebration of simple ingredients treated with love and time. Each bite offers layers of buttery crispness and tender potato that feel truly special. If you haven’t tried this dish yet, I wholeheartedly encourage you to give it a go — it’s a timeless classic that never fails to impress, whether for family dinner or entertaining friends.
Print
JB’s Pommes Anna Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours 10 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
JB’s Pommes Anna is a classic French potato dish that features thinly sliced starchy potatoes layered and cooked in clarified butter until golden, crispy, and beautifully tender inside. This recipe yields a rich, buttery side dish with a delicate balance of seasoning and perfectly caramelized edges, ideal for accompanying meats or enjoyed on its own.
Ingredients
Potatoes
- 1.6 kg / 3.5 lb medium starchy potatoes
Butter Mixture
- 160g / 5.6 oz unsalted butter (makes 1/2 cup clarified butter)
Seasoning
- 1 tsp cooking salt or kosher salt
- 1/4 tsp white pepper powder
- Sea salt flakes, for sprinkling (optional)
Instructions
- Prepare the Potatoes: Peel the potatoes and slice them very thinly, ideally using a mandoline to ensure uniform thickness. This helps the potatoes cook evenly and develop a consistent texture throughout the dish.
- Clarify the Butter: Melt unsalted butter gently over low heat to separate the milk solids. Skim off the foam and milk solids, leaving clear golden clarified butter that will be used to brush the potato layers to enhance browning and flavor.
- Assemble and Cook the Pommes Anna: Preheat the oven to 180°C (350°F). Lightly butter a heavy ovenproof skillet or round baking dish. Arrange a layer of potato slices in an overlapping circular pattern, brushing each layer generously with clarified butter and sprinkling with salt and white pepper. Repeat until all potatoes are used, pressing down gently to compact the layers. Cover the dish with foil and bake for 60 minutes. Remove the foil and continue to bake for an additional 40 minutes, or until the top is golden brown and the potatoes are tender throughout. Let the dish rest a few minutes before inverting onto a plate and sprinkling with sea salt flakes if desired.
Notes
- Using starchy potatoes like Russet or Yukon Gold is key for the right texture.
- Clarifying butter intensifies the buttery flavor and prevents burning during the long bake.
- You can prepare the dish ahead of time and reheat it gently in the oven, covered with foil, to preserve moisture.
- Make sure to slice potatoes uniformly thin for even cooking.
- If you do not have clarified butter, gently melt and strain unsalted butter to get similar results.
