High Fructose Corn Syrup Free Pommes Anna
Few dishes are as quietly showstopping as this classic French potato cake, and the ingredient list could not be more honest: Yukon Golds, butter, thyme, and salt. That simplicity is exactly what makes it such a relief for anyone navigating processed food additives — every element here is whole and real, with zero sweeteners or syrup-based fillers hiding anywhere in the recipe. The technique of clarifying the butter is a small extra step that pays off enormously, giving the layers a rich, nutty depth and that signature lacquered crust. Slicing the potatoes thin and skipping the rinse lets the natural starch do the binding work, so the cake holds together beautifully when you flip it. That inversion moment — plate over skillet, one confident motion — is genuinely thrilling, revealing a golden, caramelized top that looks like it came out of a Parisian bistro kitchen. A scatter of fresh parsley at the end adds a little color and brightness without complicating anything. Serve it in wedges straight away and watch it disappear.
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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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