Breastfeeding Friendly Pommes Anna
Few things hit the table with as much quiet drama as a perfectly inverted potato cake, golden and crisp on the outside with tender, buttery layers all the way through. This classic French preparation uses just Yukon Golds, clarified butter, fresh thyme, and a little salt — a short, clean ingredient list that makes it easy to know exactly what you're eating, which matters when you're paying close attention to what goes into your body. Clarifying the butter removes the milk solids, giving the potatoes a rich, nutty flavor and that signature crackly crust without any of the burning or bitterness you'd get from whole butter at high heat. The technique of not rinsing the potato slices is a small but smart move — the natural starch acts like glue, holding every layer together so the whole thing unmolds in one gorgeous, showstopping piece. A scatter of fresh parsley at the end adds a bright, herby finish that makes it feel restaurant-worthy with almost no extra effort. It pairs beautifully with roasted chicken, grilled fish, or really anything that needs a serious side to anchor the plate.
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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)
Can be omittedflat-leaf parsley
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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