Potatoes Anna

Name: Potatoes Anna
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 8 servings
Ingredients: 2 1/2 pounds russet potatoes, peeled and sliced on a mandoline into 1/8-inch-thick rounds; 1 stick unsalted butter, melted; 3 cloves garlic, grated; Kosher salt and freshly ground pepper

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Level: Intermediate

Total: 1 hr 20 min
Active: 30 min

Yield: 8 servings

Potatoes anna are an elegant, versatile potato side dish everyone should have in their holiday cooking arsenal. Thinly sliced potatoes are tossed with garlic-flavored butter, then decoratively arranged in a skillet and baked until deeply browned and crisp. Serve with almost any roast meat or fish and watch them vanish from the table.

Level: Intermediate

Total: 1 hr 20 min
Active: 30 min

Yield: 8 servings

Ingredients

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2 1/2 pounds russet potatoes, peeled and sliced on a mandoline into 1/8-inch-thick rounds

1 stick unsalted butter, melted

3 cloves garlic, grated

Kosher salt and freshly ground pepper

Directions

Special equipment:

a mandoline

Preheat the oven to 450 degrees F. Toss the potatoes in a large bowl with the melted butter, garlic, 2 teaspoons salt and a few grinds of pepper.
Set a large ovenproof nonstick skillet over medium heat. Starting in the center of the skillet, arrange a layer of slightly overlapping potato slices in concentric circles. Repeat with all the potato slices.
Transfer the skillet to the oven and bake until the potatoes are tender and browned on the bottom, 25 to 35 minutes. Remove from the oven and carefully flip the potato cake in the skillet. Return to the oven and continue baking until lightly browned on the other side, about 20 more minutes. Remove to a platter.

Cook’s Note

Make-Ahead Plan: You can fully bake this dish a day in advance; let cool, then wrap in plastic and refrigerate. To reheat, return to the skillet, cover with foil and heat in a 350 degrees F oven until hot; uncover and let it crisp up, about 5 more minutes.