BHA & BHT Free Pommes Anna
Few dishes are as quietly stunning as a perfectly turned-out potato cake, and this classic French preparation delivers exactly that — a crisp, lacquered exterior giving way to tender, buttery layers underneath. The ingredient list is refreshingly short: Yukon Golds, unsalted butter, fresh thyme, and kosher salt, with optional parsley for a finishing touch. That simplicity is actually the whole point, and it's what makes this dish so easy to keep clean for anyone avoiding synthetic preservatives like BHA and BHT, which often sneak into processed potato products, flavored oils, and packaged seasonings. Every component here is whole and unprocessed, so there's nothing hidden to worry about. The technique of clarifying the butter — skimming the foam and discarding the milky solids — is a small extra step that pays off enormously, creating that signature golden crust and rich, nutty flavor. Pressing the layers down as they cook is the secret to getting those tight, cohesive slices that hold together beautifully when you invert the pan. Serve it straight from the skillet onto a platter and watch it disappear.
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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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