Carrageenan Free Pommes Anna
Few dishes are as quietly showstopping as this classic French potato cake, where humble Yukon Golds are transformed into something crisp, buttery, and deeply golden. The technique is the magic here — thin slices layered in overlapping circles, pressed together as they cook, and then inverted to reveal a caramelized, lacquered top that looks like it came out of a Parisian bistro kitchen. Avoiding carrageenan can be surprisingly tricky with potato side dishes, since it sneaks into many store-bought cream sauces, flavored butters, and pre-seasoned potato products. This recipe sidesteps all of that entirely — just potatoes, clarified butter, thyme, and salt, with nothing processed or packaged in sight. Clarifying the butter is a small extra step that makes a real difference, pulling out the milk solids so the fat stays clean and stable at high oven heat without burning. The result is layers that are tender all the way through with edges that shatter just slightly when you cut into them. A scatter of fresh parsley at the end adds a little color and brightness without complicating a dish that is already perfect in its simplicity. Serve it straight from the pan while it's hot and the crust is still crackling.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!