Potatoes Anna

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You are two ingredients away from these crispy, buttery potatoes!

St. Patrick’s Day dinner takes on a French twist.

Potatoes Anna

Prep: 20 min.

Cook: 1 hour, 20 min.

Servings: 8


  • 6 medium russet potatoes (2 3/4 pounds total), peeled

  • 6 tablespoons butter, melted

  • Coarse salt and ground pepper


  1.  Preheat oven to 450 degrees. Using a mandoline slicer or a sharp knife, slice potatoes as thinly as possible, 1/4 inch thick or thinner. Keep potatoes dry.

  2. Brush bottom of a 10-inch cast-iron pan with 1 1/2 tablespoons butter. Starting in center of pan, arrange potato slices, slightly overlapping, in circular pattern, covering surface. Brush with another 1 1/2 tablespoons butter; season well with salt and pepper. Repeat for two more layers.

  3.  Place over high heat until butter in pan sizzles, 2 to 4 minutes.

  4. Transfer to oven; bake until potatoes are fork-tender, about 1 hour. Remove from oven. Run a small spatula around edges of potatoes; slide large spatula underneath potatoes to loosen. Carefully invert onto a plate, and cut into wedges.

Recipe adapted from Martha Stewart

Photo sources: Pinterest

mary van hielFood, Love