Monday, December 9, 2013

Anna Potatoes

As a child, I always got excited when my mom made Anna Potatoes, and when I moved out on my own, I used to make them all the time for dinner.  Then, I did a low carb diet for a couple of years and stopped making them.  Yesterday, I was reminded how good they are when we made them for my mom's 70th birthday dinner.  I will definitely be making these at least once a month from now on! 

I cooked my Anna Potatoes (Pommes Anna) in my 12 inch non-stick All-Clad fry pan, coated with cooking spray. 

We sliced our Yukon Gold potatoes with a mandoline, then placed them  in concentric circles, with the potatoes slightly overlapping.  If you don't own a mandoline, just cut the potatoes into thin slices with a knife. 

Each layer of potatoes gets brushed with melted butter and sprinkled with kosher salt. 

They should be nicely browned on the top when you take them out of the oven. 

Last night, we flipped them over onto a serving platter, which was no easy task.  If I wasn't going to be taking a picture for this blog, I probably would have served them right out of the pan.  :-)

Anna Potatoes (Pommes Anna)


4 pounds of Yukon Gold Potatoes -- rinsed, peeled, dried, and cut into 1/8 inch thick slices
1 stick (8T) of salted butter -- melted
kosher salt


Preheat oven to 425 degrees.  Spray a 12 inch non-stick frying pan with cooking spray.   Starting in the middle or on the outside, lay your potato slices, slightly overlapping, in concentric circles.  After you have covered the bottom of the pan with potatoes, brush them with melted butter and sprinkle them with kosher salt.  Continue to add layers of potatoes, brushing each one with butter, and sprinkling with kosher salt. 

Bake for one hour.  Carefully invert the Anna Potatoes onto a plate and cut into wedges. 

Serves 8

Optional  -- Before I got married, I used to make these with many fewer potatoes in a 10 inch fry pan.  Some recipes call for Russet or red-skinned potatoes, or clarified butter.  You can also add freshly ground pepper.  Feel free to experiment! 

Last night, we served our Anna Potatoes with a Hereford Standing Rib Roast that we bought at The Fresh Market.  This is the same roast that we will be serving on Christmas day.  It is on sale for $7.99/pound through Christmas Eve.  My husband generously seasoned it with kosher salt, coarse ground black pepper, and garlic salt before cooking it on his Big Green Egg for 30 minutes at 500 degrees, then another 45 to 50 minutes at 375 degrees.  He took it off the grill when the internal temperature reached about 134 degrees, then he let it rest, covered, for about 10 minutes before we served it.  My grill master knows how to cook beef!