Artificial Flavors Free Pommes Anna
Few dishes prove that restraint is its own kind of luxury quite like this classic French potato cake. Four simple, whole ingredients — Yukon Golds, butter, fresh thyme, and salt — come together into something that looks genuinely impressive on the table, with no flavor packets, extracts, or synthetic additives anywhere in sight. The technique of clarifying the butter is the real secret here: it removes the milk solids and gives you a pure, golden fat that crisps the potato layers beautifully without burning. Stacking the thin-sliced rounds in overlapping circles and pressing them down as they cook creates a tight, cohesive cake that unmolds in one dramatic flip, golden and lacquered on top. The natural starch in the potatoes does the binding work, so there's no need for anything processed or artificial to hold it all together. A scatter of fresh parsley at the end keeps the finish just as clean as the rest of the recipe. Serve it in wedges straight from the pan while it's still crackling and hot.
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Learn more →Ingredients
4 servings
- 2 lbs yukon gold potatoes (about 4 medium), peeled
- 6 tbsp unsalted butter
- 1 tsp fresh thyme leaves
- 1 tsp kosher salt
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Melt the butter in a small saucepan over low heat, then let it sit undisturbed for 2 minutes. Skim the white foam from the surface and carefully pour the clear golden liquid into a small bowl, leaving the milky solids behind — you should have about 4 tbsp clarified butter.
- 2
Using a mandoline or a sharp knife, slice the peeled potatoes into rounds approximately 1/8-inch (3mm) thick. Do not rinse or soak the slices — the surface starch helps the layers bind.
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