Pommes Anna

Preheat the oven to 400°F (200°C).

Brush the bottom and sides of a heavy, oven-safe skillet or tarte tatin pan with clarified butter.

Arrange thin slices of potato in overlapping concentric circles over the bottom of the pan to create a neat pattern.

Drizzle with clarified butter and season with a pinch of sea salt.

Repeat the layering process, adding butter and salt between every layer, until all potatoes are used.

Press the layered potatoes firmly down using your hands or a circular press.

Place the pan on the stovetop over medium heat for 8–10 minutes to crisp and brown the bottom layer.

Then 8 min of waiting

Cover tightly with foil or a lid and bake in the oven until the potatoes are tender throughout, about 45–50 minutes.

Then 45 min of waiting

Remove the cover and cook for an additional 10 minutes to allow the top to crisp.

Then 10 min of waiting

Remove from the oven, loosen the edges with a knife, place a large serving plate over the top, and carefully invert the pan to unfold the cake.

Be cautious of hot oil/butter when flipping the pan.

Sprinkle with extra sea salt, slice into wedges, and serve warm.