Uploaded November 2025 | Updated September 2026, 2 weeks ago
Recipe ⬇️ or print: recipetineats.com/pommes-anna
JB's Pommes Anna! Layered thin slices of potato baked in butter with crispy golden edges and fluffy butter potato inside. Ummm....IT'S ALL MINE!! - N x ❤️
PS JB is a Michelin trained chef who's been working with me for 5 years! He set up RecipeTin Meals (our foodbank) and has been working with me on development, testing and shooting our recipes all this time, as well as leading the charge with restaurant takeovers and dining events with guests. He's now sharing his recipes on my website! He creates, tests, shoots, writes them up.
More on JB here: recipetineats.com/chef-jean-baptiste-alexandre
Announcement here about JB starting as a recipe contributor: recipetineats.com/big-news-chef-jbs-recipes-are-coming-your-way
Find more of his recipes on my website! He will be contributing regularly from now on. Mainly French. Some classic fine dining. Yay! - N x
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JB’s Pommes Anna
This is JB’s recipe for Pommes Anna, the iconic French spiral potato cake that he learnt to make at the first Michelin restaurant he worked at when he was a wee teenager!
1.6 kg / 3.5 lb medium size starchy potato, around 200g/7oz each (7cm / 3” wide), unpeeled (Aus: Sebago dirt brushed, US: Russet, UK: Maris Piper, King Edward)
160g / 5.6 oz unsalted butter (makes 1/2 cup clarified butter)
1 tsp cooking salt / kosher salt
1/4 tsp white pepper powder
1. Clarified butter – melt butter in a saucepan or microwave. Set aside for a few minutes until the milk solids settle on the base (the white stuff). Pour off the golden fat, taking care not to get any of the milk solids. You should get around 1/2 cup clarified butter (125 ml).
2. Peel and finely slice potatoes (1.5mm / 0.06") using a mandolin. Brush 24cm / 9.5" cast-iron skillet with 2 tablespoons of clarified butter.
3. Build 3 layers of thinly sliced potatoes (1.5mm / 0.06") in a spiral pattern brushing with clarified butter and seasoning as you go.
4. Bake 70 minutes at 200°C / 400°F (180°C fan) covered with cartouche* then 30 minutes uncovered. Rest 10 minutes, flip, and enjoy!
* Cartouche – just cut a round piece of baking paper / parchment paper to cover the surface of the potato.
Recipe ⬇️ or print: recipetineats.com/pommes-anna
JB's Pommes Anna! Layered thin slices of potato baked in butter with crispy golden edges and fluffy butter potato inside. Ummm....IT'S ALL MINE!! - N x ❤️
PS JB is a Michelin trained chef who's been working with me for 5 years! He set up RecipeTin Meals (our foodbank) and has been working with me on development, testing and shooting our recipes all this time, as well as leading the charge with restaurant takeovers and dining events with guests. He's now sharing his recipes on my website! He creates, tests, shoots, writes them up.
More on JB here: recipetineats.com/chef-jean-baptiste-alexandre
Announcement here about JB starting as a recipe contributor: recipetineats.com/big-news-chef-jbs-recipes-are-coming-your-way
Find more of his recipes on my website! He will be contributing regularly from now on. Mainly French. Some classic fine dining. Yay! - N x
-----------------
JB’s Pommes Anna
This is JB’s recipe for Pommes Anna, the iconic French spiral potato cake that he learnt to make at the first Michelin restaurant he worked at when he was a wee teenager!
1.6 kg / 3.5 lb medium size starchy potato, around 200g/7oz each (7cm / 3” wide), unpeeled (Aus: Sebago dirt brushed, US: Russet, UK: Maris Piper, King Edward)
160g / 5.6 oz unsalted butter (makes 1/2 cup clarified butter)
1 tsp cooking salt / kosher salt
1/4 tsp white pepper powder
1. Clarified butter – melt butter in a saucepan or microwave. Set aside for a few minutes until the milk solids settle on the base (the white stuff). Pour off the golden fat, taking care not to get any of the milk solids. You should get around 1/2 cup clarified butter (125 ml).
2. Peel and finely slice potatoes (1.5mm / 0.06") using a mandolin. Brush 24cm / 9.5" cast-iron skillet with 2 tablespoons of clarified butter.
3. Build 3 layers of thinly sliced potatoes (1.5mm / 0.06") in a spiral pattern brushing with clarified butter and seasoning as you go.
4. Bake 70 minutes at 200°C / 400°F (180°C fan) covered with cartouche* then 30 minutes uncovered. Rest 10 minutes, flip, and enjoy!
* Cartouche – just cut a round piece of baking paper / parchment paper to cover the surface of the potato.
