Salt & Vinegar Pommes Anna

Thin slices of Yukon Gold potatoes are arranged in a spiral pattern, brushed with ghee and sprinkled with salt, then baked until golden brown.



  • ¼ cup ghee, divided
  • 2 tbsp apple cider vinegar, divided
  • 2½ lb Yukon Gold potatoes sea salt, to taste


1. Preheat oven to 425ºF. Line the bottom of a 10-inch springform pan with parchment; grease sides and parchment with one-quarter of ghee. Melt remaining ghee over low heat in a small pan. Remove from heat; stir in half of vinegar.

2. Slice potatoes 1/16 inch thick with a mandoline. Overlap slices on bottom of pan. Brush with ghee mixture; sprinkle with salt. Repeat until potatoes and ghee are used up. (TIP: Use about ¼ tsp salt per layer, or adjust to your taste.) Press down lightly on top.

3. Place springform pan on a large rimmed baking sheet. Cover with foil; bake for 30 minutes. Uncover. Continue baking until golden on top and tender throughout, 25 to 30 minutes.

4. Remove sides of springform pan; let cool for 5 minutes on a wire rack. Run a spatula between parchment and bottom of potatoes. Slide onto a platter, pulling parchment away. Sprinkle with remaining half of vinegar and additional salt. Slice into wedges.

Nutrition Information

  • Serving Size ⅛ of recipe
  • Calories 160
  • Carbohydrate Content 26 g
  • Cholesterol Content 16 mg
  • Fat Content 6 g
  • Fiber Content 3 g
  • Protein Content 3 g
  • Saturated Fat Content 4 g
  • Sodium Content 465 mg
  • Sugar Content 1 g
  • Monounsaturated Fat Content 2 g
  • Polyunsaturated Fat Content 1 g