Hand-Selected Recipes and Stories Straight to Your Inbox


Pommes Anna

Serves: 6 to 8
Hands On Time: 
Total Time: 


2 pounds russet potatoes
1 cup clarified butter (see note)
Kosher salt and freshly ground black pepper
Chopped chives, for serving


Heat the oven to 375 degrees.

Using a mandoline, slice the potatoes 1/8 inch thick, leaving the skin on. While you're slicing potatoes, heat a medium nonstick skillet over medium heat.

Add 2 tablespoons of the clarified butter to the bottom of the skillet and swirl to coat. Arrange a single layer of potatoes to completely cover the bottom of the skillet, working in a circular pattern. Drizzle with another 2 tablespoons of clarified butter and add another layer of potatoes. Lightly season the potatoes with salt and pepper, and repeat the process with the remaining potatoes, seasoning with salt and pepper every two layers.

Without moving the potatoes, let them cook over medium heat until a golden crust forms on the bottom. Cover with a lid or aluminum foil and continue to cook until potatoes are tender, about 10 minutes.

Place an inverted plate over the skillet and flip potatoes onto the plate, browned side-up. Carefully slide the potatoes, still browned side-up, into the skillet, transfer to the oven, and bake until the potatoes are crisp, about 15 minutes. Carefully slide out onto a cutting board and let cool slightly before slicing into wedges. Serve with chopped chives.

Photo: Ramona King

the southern
kitchen difference