Make clarified butter by melting butter and setting aside to settle.
Butter a 24cm cast iron skillet and layer the potatoes in a spiral pattern, brushing with clarified butter and seasoning with salt and pepper between each layer.
Cover with a cartouche and bake for 70 minutes, then remove cartouche and bake for another 30 minutes until crispy and golden.
Let rest for 10 minutes, then flip onto a plate and enjoy!
Serve with steak, roast chicken, fish, or alongside other side dishes like garlic peas or roasted asparagus. Enjoy the crispy, buttery goodness of Pommes Anna!
