Two-Potatoes Anna
- Level: Intermediate
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 233
- Total Fat
- 14
- Saturated Fat
- 9
- Carbohydrates
- 26
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 3
- Cholesterol
- 36
- Sodium
- 464
- Total: 1 hr 45 min
- Prep: 55 min
- Cook: 50 min
Ingredients
3 large sweet potatoes (about 1 1/2 pounds)
6 medium russet potatoes (about 2 1/2 pounds)
1 1/2 sticks unsalted butter, melted
Kosher or sea salt
3 tablespoons fresh rosemary
Freshly ground pepper
Directions
- Position a rack in the upper third of the oven and preheat to 450 degrees F. Peel the sweet potatoes and slice into 1/8-inch-thick rounds (use a mandoline if you have one). Peel half of the russet potatoes and slice into 1/8-inch-thick rounds. (Do not rinse-you'll need the starch for the dish to set.)
- Coat the bottom of a 10-inch nonstick ovenproof skillet with 4 tablespoons melted butter. Starting in the center of the skillet, arrange a layer of russet potato slices in concentric circles, slightly overlapping them. Sprinkle with a pinch of salt and some of the rosemary leaves.
- Set the skillet over medium heat. Working quickly, add the remaining sliced russets in 2 more layers, then the sliced sweet potatoes in 2 layers, sprinkling lightly with more salt and rosemary between layers. (Check to make sure the bottom is browning evenly; adjust the heat as needed.) Drizzle with 4 tablespoons melted butter. Peel and thinly slice the remaining russet potatoes and add them to the skillet in 2 or 3 more layers, lightly seasoning each layer with salt and rosemary. Drizzle with the remaining 4 tablespoons melted butter.
- When the potatoes are golden brown on the bottom, transfer the skillet to the oven and bake until the potatoes soften slightly, about 30 minutes. Remove from the oven; center the bottom of a 9-inch cake pan on the surface of the potatoes and press firmly a few times to help the layers stick together. Remove the cake pan and return the skillet to the oven; bake until the potatoes are tender and the top is golden brown, about 20 more minutes.
- Let the potatoes cool 5 minutes in the skillet, then run a small knife around the edge to loosen. Set an inverted serving plate on top of the skillet and carefully flip the potatoes onto the plate. Season with salt and pepper.