If you’ve never tried JB’s Pommes Anna Recipe, you’re in for a real treat. This classic French potato dish is a luxurious layering of thinly sliced starchy potatoes cooked in clarified butter until golden, crisp, and irresistibly tender. JB’s take on Pommes Anna brings out the perfect balance of buttery richness and delicate seasoning, making it a show-stopping side that pairs beautifully with everything from roasted meats to simple greens. Once you master this, it will become your go-to for impressing guests with minimal fuss but maximum flavor.
Ingredients You’ll Need
This recipe highlights how simple ingredients can transform into an elegant dish. Each element plays a crucial role in creating the beautiful texture and flavor that makes JB’s Pommes Anna Recipe so memorable.
- 1.6 kg / 3.5 lb medium starchy potatoes: The type of potatoes you choose is key—starchy varieties ensure tender, fluffy layers inside and a crisp edge.
- 160g / 5.6 oz unsalted butter: Clarified butter adds nutty richness and helps the layers cook uniformly without burning.
- 1 tsp cooking salt / kosher salt: Essential for seasoning every layer and enhancing natural potato flavor.
- 1/4 tsp white pepper powder: Adds subtle warmth without overpowering the dish’s delicate nature.
- Sea salt flakes (optional): A finishing touch that gives bursts of texture and saltiness, making each bite even more unforgettable.
How to Make JB’s Pommes Anna Recipe
Step 1: Preparing the Potatoes
Start by peeling your starchy potatoes and slicing them as thin as possible—about 1 to 2 millimeters thick is ideal. A mandoline slicer is perfect here for uniform slices, which are key for an even cook and beautiful layering. After slicing, rinse the potatoes briefly in cold water to remove excess starch, then pat dry thoroughly with a clean kitchen towel to avoid excess moisture that would steam the potatoes instead of crisping them.
Step 2: Clarifying the Butter
Clarified butter is the secret ingredient that gives JB’s Pommes Anna Recipe its signature golden crisp without burning. Melt the unsalted butter slowly over low heat and skim off the milk solids as they rise to the top. The clear golden liquid beneath is what you’ll use. This clarified butter has a higher smoke point and richer flavor, ensuring perfect potato layers every time.
Step 3: Layering and Cooking the Potatoes
Brush your baking dish generously with the clarified butter, then start layering the potato slices in a circular pattern, slightly overlapping each one. Sprinkle a small pinch of salt and white pepper on each layer before brushing again with butter. Keep repeating these layers until all the potatoes are used. Press down gently to compact the layers, cover the dish with foil, and bake in a preheated oven at 180°C (350°F) for about 1 hour and 40 minutes. The slow cooking allows butter to seep evenly, softening the interior while creating a crisp exterior crust.
How to Serve JB’s Pommes Anna Recipe
Garnishes
To elevate JB’s Pommes Anna Recipe visually and flavor-wise, sprinkle a few sea salt flakes on top as soon as it comes out of the oven. Fresh herbs, like finely chopped parsley or chives, can add a fresh contrast to the buttery richness and a pop of color that makes the dish even more inviting.
Side Dishes
This dish shines alongside roasted or grilled meats such as duck, chicken, or beef, balancing their boldness with its buttery, crispy layers. It’s also wonderfully complemented by a bright, fresh salad or steamed green vegetables like asparagus or green beans, which add a vibrant, crisp contrast to the rich potatoes.
Creative Ways to Present
Try baking JB’s Pommes Anna Recipe in individual ramekins for personalized servings that wow your guests. Alternatively, slice into wedges and serve as elegant finger food at a party. Its stunning layered appearance makes it a natural centerpiece for any festive table.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from JB’s Pommes Anna Recipe, simply cover and refrigerate them within two hours of cooking. They will keep well for up to three days and make a delicious second meal with even more concentrated flavor.
Freezing
While freezing this dish is possible, it’s best to do so in individual portions wrapped tightly in plastic wrap and foil to avoid freezer burn. Freeze for up to a month. Just keep in mind that the crisp exterior might soften slightly upon thawing but will still taste fantastic.
Reheating
To bring back the crispiness after storage, reheat the Pommes Anna in a preheated oven at 180°C (350°F) for about 15-20 minutes. Avoid microwaving as it tends to make the potatoes soggy. A quick broil at the end can revive that perfect golden crust you love about JB’s Pommes Anna Recipe.
FAQs
Can I use waxy potatoes instead of starchy potatoes?
Waxy potatoes don’t crisp up as well and tend to stay dense, which can make the texture less ideal for JB’s Pommes Anna Recipe. Starchy potatoes like Russets work best for achieving that fluffy interior and crispy outside.
Why is clarified butter important for this recipe?
Clarified butter has a higher smoke point and a pure buttery flavor without milk solids, which helps cook the potatoes evenly and develop a golden crust without burning.
Can I add herbs or garlic to the layers?
Absolutely! Adding finely chopped herbs or a light rub of garlic on the layers can infuse subtle extra flavor, but keep it light so it doesn’t overpower the natural buttery potato taste JB’s Pommes Anna Recipe is known for.
Is it possible to make this recipe vegan?
You can try substituting clarified butter with a plant-based fat like vegan margarine or olive oil, but it will alter the classic flavor and texture. The buttery crispness is a hallmark of the traditional recipe.
How thick should the potato slices be?
A thickness of 1 to 2 millimeters is ideal to ensure the potatoes cook evenly and the layers meld together perfectly with a crisp, tender finish.
Final Thoughts
JB’s Pommes Anna Recipe is one of those timeless dishes that feels both elegant and comforting at the same time. It’s perfect for treating yourself or dazzling friends and family with a beautiful, buttery potato creation that’s worth every bit of the care. Once you make it, I’m sure it will become a beloved staple in your cooking repertoire.
Print
JB’s Pommes Anna Recipe
- Prep Time: 30 minutes
- Cook Time: 100 minutes
- Total Time: 130 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French
Description
JB’s Pommes Anna is a classic French potato dish featuring thinly sliced starchy potatoes layered and cooked in clarified butter until golden and crispy on the outside while tender and creamy on the inside. This elegant yet simple dish makes a perfect side for any meal and yields 8 servings.
Ingredients
Potatoes
- 1.6 kg (3.5 lb) medium starchy potatoes
Butter and Seasoning
- 160 g (5.6 oz) unsalted butter (to make 1/2 cup clarified butter)
- 1 tsp cooking salt or kosher salt
- 1/4 tsp white pepper powder
- Sea salt flakes, for sprinkling (optional)
Instructions
- Prepare the butter: Clarify the unsalted butter by melting it slowly over low heat, then skim off the milk solids that rise to the top and pour off the clear butterfat, discarding the solids. This will yield about 1/2 cup of clarified butter essential for cooking the potatoes evenly without burning.
- Slice the potatoes: Peel the potatoes, then slice them very thinly and evenly, ideally using a mandoline for uniform thickness around 1-2 mm. This ensures even cooking and the perfect texture for the Pommes Anna.
- Assemble the dish: Preheat the oven to 180°C (350°F). Butter a heavy skillet or ovenproof pan with some of the clarified butter. Layer the potato slices in a circular overlapping pattern to cover the base, brushing each layer with clarified butter and seasoning with salt and white pepper. Repeat layering until all potatoes are used, pressing down slightly to compact.
- Cook in the oven: Cover the skillet with a lid or foil and bake for about 70 minutes until the potatoes are tender. Then remove the cover and continue baking for an additional 30 minutes to allow the top and bottom layers to crisp up beautifully.
- Finishing touches: Let the Pommes Anna rest for a few minutes after baking, then invert onto a serving plate to reveal a golden, crispy top. Sprinkle with sea salt flakes if desired and serve hot.
Notes
- Using starchy potatoes like Russet or Yukon Gold ensures fluffiness inside with a crisp crust.
- Clarified butter prevents burning and gives a rich buttery flavor.
- Thin, uniform slices are key for even cooking and texture.
- The resting period helps the layers settle and makes slicing easier.
- This dish pairs well with roasted meats, poultry, or a fresh salad.
