Capsaicin Free Pommes Anna
Few dishes are as quietly stunning as a well-made potato cake, and this classic French preparation delivers exactly that — a burnished, crispy exterior giving way to tender, buttery layers underneath. The secret is clarified butter, which you make right at home by skimming the milk solids from melted unsalted butter, leaving behind a pure golden fat that crisps the potatoes beautifully without burning. Fresh thyme woven between each layer adds an herby, aromatic note that makes the whole thing smell incredible as it bakes. For anyone avoiding capsaicin, this recipe is a genuine gift — no hot peppers, no spice blends with hidden chili, just clean, honest ingredients that let the potatoes shine. The technique of not rinsing the sliced potatoes is a small but important detail; that surface starch is what fuses the layers into a cohesive, sliceable cake rather than a loose pile. Inverting it onto a plate at the end is a genuinely satisfying moment — that golden, lacquered top is as impressive as anything you'd order at a bistro. Finished with a scatter of fresh parsley, it works beautifully as a side for a roast or as the quiet star of a simple dinner.
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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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