Nitrate & Nitrite 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 layered in overlapping circles with clarified butter, fresh thyme, and a little kosher salt — nothing more, nothing less. That simplicity is exactly what makes it such a natural fit for anyone avoiding cured or processed foods, since there are no hidden additives, preservatives, or cured meats lurking anywhere in the recipe. The technique of clarifying the butter is a small extra step, but it gives the bottom crust that deep, lacquered golden color that makes the final unmolding genuinely dramatic. Pressing the layers down as it bakes is the secret to getting those tight, cohesive slices that hold together when you cut into wedges. A scatter of fresh parsley at the end adds a little brightness without complicating what is already a perfect thing. Serve it straight from the pan while it's still crackling and hot — it disappears fast.
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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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