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How to Make Gorgeous Potatoes Anna

Updated on January 10, 2012

A Beautiful Presentation for Potatoes

Very Easy, and They Look Spectacular

This is a classic French dish from the time of Napoleon.

I enjoy making Potatoes Anna because they're beautiful... yet really easy to make.

Here are all the instructions.

The Ingredients

The ingredients couldn't be easier:

4 Russet potatoes (NOT the waxy kind)

butter (amount described in recipe)

salt and pepper, to taste


How To Make Potatoes Anna

Preheat the oven to 400 degrees.

Peel the potatoes, then slice them very thinly. You can use a mandoline, or the potato slicer on the side of most box graters (I bet you've never used that side before! It has one (sometimes two) slicing "slots" about 2 inches across.) In a pinch, I've also sliced them thinly using a very sharp knife.

On the stovetop at medium heat, melt 2 tbsp. butter. Choose the best looking (and thinnest) slices. Lay one in the very middle of your skillet, then arrange the others in a circle, overlapping the potato slices. Jiggle the pan occasionally, to make sure the potatoes aren't sticking.

Season with salt and pepper, then add another layer of potatoes. After one more layer, add (very thin) slices of butter on the top. Don't forget to salt and pepper the layers. Continue adding layers until they are at the top of your skillet.

(As I'm working, I will slide a metal spatula underneath the potatoes to make sure they aren't sticking. Doing this makes it must easier to remove the Potatoes Anna from the skillet.)

Cover with foil, and put into your preheated oven for about a half hour. Test with a fork to make sure the potatoes are completely cooked.

IMPORTANT: Once they're cooked, remove the foil and let the tops turn a rich golden brown.

Use a spatula, to scrape underneath the potatoes (to make sure none are sticking) then upturn onto a serving platter. The easiest way to do this: hold the skillet handle with an oven mitt, and place a serving platter on the top. In one motion, flip the skillet and platter, so the skillet is on top, then remove the skillet.

Slice into wedges, and serve hot.

Comments

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    • Attikos profile image

      Attikos 6 years ago from East Cackalacky

      Ah. So with waxy potatoes you'd get something like a congealed potato pie instead of layers of slices. Makes sense.

    • Buster Bucks profile image
      Author

      Buster Bucks 6 years ago from Sonoma County, California

      Hi Attikos,

      The waxy potatoes won't hold together like the russets.

      Thanks for taking the time to write.

      Buster

    • homesteadpatch profile image

      homesteadpatch 6 years ago from Michigan

      Simple and delicious. Great recipe! Thanks for sharing.

    • chefmex profile image

      Ernest Contreras 6 years ago from Willowbrook IL.

      I love those potatoes I like to ad fresh chopped Sparsely,Scallions,and green bell peppers, people say I like those potatoes you make so I call them "those potatoes" True Story.

      Chefmex

    • Attikos profile image

      Attikos 6 years ago from East Cackalacky

      Why is it important to use russets?

    • Rochelle Frank profile image

      Rochelle Frank 6 years ago from California Gold Country

      Hmmm I think I could do that. And, yes I have used that side of the box grater. Use it for cukes to make a cuke salad and I use it for fresh carrots when I want them to cook fast.

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