Low Iodine Pommes Anna

Total time1 hr 25 min

Prep time25 min

Cook time55 min

5.0

(17)

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 →

Ingredients

4 servings

2 lbs yukon gold potatoes (about 4 medium), peeled
6 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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!