Classic Pommes Anna — Buttery Crispy Layered Potatoes for Steak or Roast Beef

How to Make Classic Pommes Anna — Buttery Crispy Layered Potatoes for Steak or Roast Beef

1. 1

   Step 1: Prep potatoes and heat oven

   Preheat the oven to 425°F (220°C). Peel the potatoes and, using a mandoline set to about 1.5 mm (1/16 in) or a very sharp knife, slice them paper-thin. To get uniform slices: trim the ends so the potato sits flat, work steadily on the mandoline (or use a chef's knife with even strokes), and use a cut-resistant glove. Dry the slices thoroughly between layers of paper towel or in a salad spinner — removing surface moisture is key to crisping.

   For this step

   • 2 lbYukon Gold potatoes
   
2. 2

   Step 2: Make thyme-infused clarified butter

   In a small saucepan, melt the butter with the oil over medium heat until it foams and the milk solids separate; skim off foam for a clearer, less-burn-prone fat. Add the thyme sprigs and the smashed garlic clove, lower the heat and let the flavors infuse for 2–3 minutes, then remove from heat and discard the garlic. Reserve about 2 tablespoons of the infused butter for brushing the skillet; keep the rest warm for layering.

   For this step

   • 8 tablespoonsunsalted butter
   • 1 tablespoonneutral oil (vegetable or grapeseed)
   • 4 sprigsfresh thyme sprigs
   • 1 clovegarlic clove (optional, smashed)
   
3. 3

   Step 3: Assemble the potato layers in an ovenproof skillet

   Brush a 10-inch (25 cm) ovenproof skillet (cast-iron recommended) with the reserved butter. Arrange the potato slices in a tight, overlapping concentric circle — each new slice should overlap the last by about half. After laying about 3–4 slices (one thin layer), brush lightly with the infused butter and sprinkle a pinch of kosher salt and a little black pepper; continue layering, brushing, and seasoning until all slices are used. For a frizzled edge, let the outermost slices extend slightly past the pan edge and brush more butter along the rim so they crisp up.

   For this step

   • 1 1/2 teaspoonskosher salt
   • 1/2 teaspoonfreshly ground black pepper
   
4. 4

   Step 4: Pan-sear to develop a golden crust

   Place the skillet over medium-high heat and cook uncovered for 8–12 minutes, watching closely: use a thin spatula to peek under the bottom layer when the edges begin to brown. You're aiming for a deeply golden, lacy crust on the bottom and slightly frizzled outer edges. Reduce heat if the butter starts to smoke; a good crust forms in a steady, hot pan rather than a roaring flame.
   
5. 5

   Step 5: Finish in the oven and unmold

   Transfer the skillet to the preheated oven and roast 20–25 minutes, until a skewer passes through the center and the top is set and lightly golden. Remove from the oven and let rest 5 minutes to settle. Run a thin knife around the edge, invert onto a serving plate, and slice into 4 wedges. Serve hot with a light sprinkle of flaky sea salt and a few fresh thyme leaves.
   
6. 6

   Step 6: Tips, make-ahead, and reheating

   Tip for uniform slices: if you don't have a mandoline, freeze the peeled potatoes for 20–30 minutes to firm them slightly, then slice with a sharp knife. For extra frizzled edges, use slightly thinner outer slices and a touch more butter around the perimeter before searing. Make-ahead: assemble the layered raw potatoes in the skillet, cover tightly, and refrigerate up to 24 hours; bring to room temperature 20 minutes before cooking. To reheat and re-crisp: bake at 375°F (190°C) for 12–18 minutes from chilled, or re-crisp in a hot skillet for 4–6 minutes per side. Finish with flaky sea salt just before serving.

   For this step

   • 1/4 teaspoonflaky sea salt (for finishing)
   

1. Preheat the oven to 425°F (220°C). Peel the potatoes and, using a mandoline set to about 1.5 mm (1/16 in) or a very sharp knife, slice them paper-thin. To get uniform slices: trim the ends so the potato sits flat, work steadily on the mandoline (or use a chef's knife with even strokes), and use a cut-resistant glove. Dry the slices thoroughly between layers of paper towel or in a salad spinner — removing surface moisture is key to crisping.
2. In a small saucepan, melt the butter with the oil over medium heat until it foams and the milk solids separate; skim off foam for a clearer, less-burn-prone fat. Add the thyme sprigs and the smashed garlic clove, lower the heat and let the flavors infuse for 2–3 minutes, then remove from heat and discard the garlic. Reserve about 2 tablespoons of the infused butter for brushing the skillet; keep the rest warm for layering.
3. Brush a 10-inch (25 cm) ovenproof skillet (cast-iron recommended) with the reserved butter. Arrange the potato slices in a tight, overlapping concentric circle — each new slice should overlap the last by about half. After laying about 3–4 slices (one thin layer), brush lightly with the infused butter and sprinkle a pinch of kosher salt and a little black pepper; continue layering, brushing, and seasoning until all slices are used. For a frizzled edge, let the outermost slices extend slightly past the pan edge and brush more butter along the rim so they crisp up.
4. Place the skillet over medium-high heat and cook uncovered for 8–12 minutes, watching closely: use a thin spatula to peek under the bottom layer when the edges begin to brown. You're aiming for a deeply golden, lacy crust on the bottom and slightly frizzled outer edges. Reduce heat if the butter starts to smoke; a good crust forms in a steady, hot pan rather than a roaring flame.
5. Transfer the skillet to the preheated oven and roast 20–25 minutes, until a skewer passes through the center and the top is set and lightly golden. Remove from the oven and let rest 5 minutes to settle. Run a thin knife around the edge, invert onto a serving plate, and slice into 4 wedges. Serve hot with a light sprinkle of flaky sea salt and a few fresh thyme leaves.
6. Tip for uniform slices: if you don't have a mandoline, freeze the peeled potatoes for 20–30 minutes to firm them slightly, then slice with a sharp knife. For extra frizzled edges, use slightly thinner outer slices and a touch more butter around the perimeter before searing. Make-ahead: assemble the layered raw potatoes in the skillet, cover tightly, and refrigerate up to 24 hours; bring to room temperature 20 minutes before cooking. To reheat and re-crisp: bake at 375°F (190°C) for 12–18 minutes from chilled, or re-crisp in a hot skillet for 4–6 minutes per side. Finish with flaky sea salt just before serving.