Seeds Free Pommes Anna
Few dishes are as quietly showstopping as this classic French potato cake, where humble Yukon Golds are transformed into something crispy, buttery, and almost impossibly elegant. The technique is the magic here — thin slices layered in overlapping circles, pressed together as they cook, and then unmolded to reveal a gorgeous golden crust that shatters at the edge of a fork. Clarifying the butter before you begin is a small extra step that pays off enormously, giving each layer a rich, nutty flavor without any of the milk solids that can burn or go bitter in a hot oven. Fresh thyme woven between the layers perfumes the whole thing as it bakes, and a scatter of parsley at the end keeps it bright and fresh. For anyone navigating a seeds-free kitchen, this recipe is a natural fit — every single ingredient is straightforward and clean, with no hidden seasonings or spice blends to second-guess. The real trick to a clean unmold is confidence: rest it, loosen the edges, and flip it in one decisive move. Serve it in wedges straight away while the crust is still crackling.
About FigFig 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
- 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!