Citric Acid Free Pommes Anna

Few dishes are as quietly showstopping as this classic French potato cake, and the beauty of it is that the ingredient list is almost laughably short. Yukon Golds are the star here — their naturally buttery flavor and waxy texture mean they hold together in those gorgeous overlapping layers without needing anything acidic to coax them along. Clarified butter is the secret weapon, coating each round with rich, nutty flavor while helping the bottom develop that deeply golden, lacquered crust that makes the whole thing worth the effort of unmolding. For anyone navigating a citric acid restriction, this recipe is a genuine gift — no marinades, no packaged seasonings, no preservatives, just potatoes, butter, thyme, and salt doing exactly what they were born to do. The technique of pressing the layers down as it bakes is what transforms a simple stack of slices into a cohesive, sliceable cake that holds its shape when you flip it onto the plate. That dramatic inversion moment — golden crust facing up, edges perfectly caramelized — is genuinely one of the most satisfying things you can do in a home kitchen. A scatter of fresh parsley at the end adds a little color, but honestly, this one speaks for itself.

About Fig

Fig 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 →