Ginger Free Pommes Anna

Total time1 hr 25 min

Prep time25 min

Cook time55 min

5.0

(17)

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 concentric circles, pressed together as they cook, and then dramatically inverted onto a plate to reveal a lacquered, caramelized crust. Clarifying the butter is a small extra step that pays off enormously, giving each layer a rich, nutty flavor without any risk of burning. Fresh thyme woven between the layers adds a subtle herbal note that makes the whole thing smell incredible while it bakes. For anyone navigating a spice sensitivity, this recipe is a genuine find — the ingredient list is short, honest, and completely free of the warming spices that can hide in so many potato side dishes. A scatter of fresh parsley at the end keeps it bright and a little elegant. Serve it in wedges straight from the pan and watch it disappear.

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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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