Pommes Anna (Potatoes Anna)

Submitted by GinnyP

"From Cooking Light. Tasty!"

 

• Ready In: 1hr
• Ingredients: 6
• Serves: 8

ingredients

• 1 teaspoon kosher salt or 1 teaspoon sea salt
• 1⁄2 teaspoon black pepper
• 2 1⁄2 tablespoons unsalted butter
• 3 lbs peeled baking potatoes, cut into 1/8 inch thick slices
• 1 tablespoon unsalted butter, melted and divided
• 1 tablespoon chopped fresh flat-leaf parsley (optional)

directions

1. Preheat oven to 450 degrees F.
2. Combine salt and pepper in a small bowl.
3. Melt 2 1/2 T butter in a 10-inch cast iron or ovenproof heavy skillet over medium heat.
4. (I've found pan size is important here. Otherwise adjust quantities and cooking times.) Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan, sprinkle with 1/4 tsp salt mixture.
5. Drizzle 1/2 tsp melted butter over potatoes.
6. Repeat layers 5 times, ending with butter; press firmly to pack.
7. (I press firmly to pack before adding the last of the butter.) Cover and bake at 450 degrees for 20 minutes.
8. Uncover and bake an additional 25 minutes or until potatoes are golden.
9. Loosen edges of potatoes with a spatula.
10. Place a plate upside down on top of pan, invert potatoes onto plate.
11. Sprinkle with parsley, if desired.

Reviews

[nancyal]

i have made these a couple of times and they are absolutely delicious! my family loves this recipe. thanks for reminding me of this great one from cooking light magazine! nancy

 

[Terriyaki 2]

Really good and easy. Might add some fresh garlic next time, maybe even a little cheese just before taking out of the oven. Could add bell or banana peppers (had them growing in my garden and spaced that out....next time) Thanks for sharing!

 

[kitchenslave03]

Simple, easy and delicious! Not to mention alot healthier than many other versions. This is also good breakfast potatoes, and frees up your stove for other dishes. I sometimes add paprika for a little color and flavor.

 

[J-Lynn]

Very tasty; this is like baked french fries in a sliced version. The edges get crispy while the middle is soft. I've made it twice: half-recipe both times, and it turns out great. The only thing I change is that I leave the skin on the potato. Wash it well and it not only adds fiber but I think it is more eye-appealing as well.

 

[Miraklegirl]

These have such a beautiful presentation, that even if they didn't taste good, I'd probably make them again. But... they tasted great. They came out golden, crispy, and perfect. I used more margarine than the recipe called for because I was skeptical of the amounts, but I learned my lesson- I would have been fine with the amounts listed. It was slightly too greasy and I had to dab it with paper towels to try and remove the excess. Thanks for a delicious and different potato dish!