Best 16 Potatoes Anna Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Potatoes Anna: A Culinary Journey Through Crispy, Golden Perfection**

Embark on a delightful culinary adventure with Potatoes Anna, a classic French dish that elevates the humble potato to an extraordinary masterpiece. This iconic recipe, believed to have originated in the 19th century, is a testament to the transformative power of simple ingredients when combined with culinary expertise. Join us as we delve into the realm of Potatoes Anna, exploring its origins, uncovering its secrets, and presenting a collection of enticing variations that cater to diverse tastes and preferences. Discover the art of creating the perfect Potatoes Anna, from selecting the finest potatoes to achieving that irresistible crispy, golden crust. Delight in the versatility of this dish, as we introduce tempting variations that incorporate herbs, cheese, and even a touch of bacon for an extra burst of flavor. Prepare to tantalize your taste buds with Potatoes Anna, a dish that is as visually stunning as it is delicious.

Let's cook with our recipes!

POTATOES ANNA



Potatoes Anna image

This stunning potato side dish is an updated classic that's guaranteed to steal the show at your next gathering! Thinly sliced potatoes are layered with garlic-and-thyme butter and a sprinkle of Parmesan for an extra boost of flavor that can't be beat.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h20m

Yield 8

Number Of Ingredients 7

2 lb Yukon Gold potatoes (6 medium), peeled, thinly sliced
5 tablespoons butter
1 1/2 teaspoons finely chopped fresh thyme
2 cloves garlic, finely chopped
3/4 teaspoon salt
1/4 teaspoon pepper
6 tablespoons grated Parmesan cheese

Steps:

  • Heat oven to 425°F. Place potatoes in large bowl of cold water. Grease bottom and sides of 10-inch nonstick ovenproof skillet with 1 tablespoon of the butter. Spray 12x12-inch piece of foil with cooking spray.
  • In 1-quart saucepan, heat remaining 4 tablespoons butter, the thyme and garlic over medium heat 1 to 2 minutes, stirring constantly until butter is melted but garlic has not browned. Remove from heat; set aside. In custard cup, combine salt and pepper.
  • Drain potato slices; pat dry between paper towels. Starting in center of pan, arrange 1/4 of potato slices, slightly overlapping in circular pattern, covering bottom of pan. Brush with 1/4 of butter mixture; sprinkle with 1/4 teaspoon of the salt mixture. Sprinkle with 2 tablespoons of the Parmesan cheese.
  • Repeat layers two more times, ending with cheese. Top with one more layer of potatoes, brush with remaining butter and sprinkle with remaining salt mixture. Press top of potatoes firmly with metal spatula. Cook uncovered over medium-high heat 5 minutes, gently shaking pan occasionally to prevent potatoes from sticking. Cover with foil, sprayed side down.
  • Bake 15 minutes. Remove foil; bake an additional 20 to 25 minutes or until potatoes are tender and golden brown. Remove from oven. Run small spatula around edge of potatoes; gently shake pan to loosen potatoes from bottom of pan. Carefully invert potatoes onto serving plate To serve, cut into wedges.

Nutrition Facts : Calories 170, Carbohydrate 20 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 2 g, TransFat 0 g

POTATOES ANNA



Potatoes Anna image

This classic French dish can be baked up to eight hours ahead. Let it cool completely, then cover loosely with foil, and refrigerate. To serve, reheat in a 350-degree oven.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h20m

Number Of Ingredients 3

6 medium russet potatoes (2 3/4 pounds total), peeled
6 tablespoons butter, melted
Coarse salt and ground pepper

Steps:

  • Preheat oven to 450 degrees. Using a food processor with a slicing blade or a sharp knife, slice potatoes as thinly as possible, 1/4 inch thick or thinner. (Do not place sliced potatoes in water; the starch is needed to bind the layers.)
  • Brush bottom of a 10-inch cast-iron skillet 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.
  • Place over high heat until butter in pan sizzles, 2 to 4 minutes.
  • 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.

Nutrition Facts : Calories 192 g, Fat 9 g, Fiber 1 g, Protein 3 g

POTATOES ANNA



Potatoes Anna image

Provided by Food Network

Categories     side-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 5

Melted butter, for brushing
3 pounds/1.4 kg baking potatoes, such as Yukon gold or russets
2 cups/500 ml heavy cream
Salt and freshly ground pepper
A handful or 2 of chopped fresh thyme and rosemary

Steps:

  • Heat the oven to 400 degrees F/200 degrees C. Line an 8-inch/20 cm baking tin with parchment, and brush with butter.
  • Peel and thinly slice the potatoes, then toss in a bowl with the cream to saturate. Pulling the potatoes from the cream, build layers of them in the baking tin, seasoning and scattering over the herbs as you go. Brush another sheet of parchment with butter and place it butter-side down on the potatoes. Set another heavy dish on top to weigh down the potatoes. Bake until tender, 1 to 1 1/2 hours. Let cool before turning out and cutting into squares or wedges to serve.

POTATOES ANNA



Potatoes Anna image

Make and share this Potatoes Anna recipe from Food.com.

Provided by CountryLady

Categories     Potato

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 3

2 tablespoons butter or 2 tablespoons margarine
1 teaspoon salt
4 cups potatoes, peeled &,sliced 1/4 inch thick

Steps:

  • Arrange& overlap potato slices in a greased 8 inch pie plate.
  • Melt butter in a skillet& stir in salt; drizzle over potatoes.
  • Cover plate tightly with foil& bake in preheated 425 oven for 20 minutes.
  • Uncover& bake an additional 55 minutes or until potatoes are very tender& crusty; let stand at room temperature for 5 minutes.
  • Using a metal spatula, carefully loosen the potatoes from the pie plate& place an inverted serving plate over the potatoes; Holding both plates, invert& unmold, then cut into wedges.

POTATOES ANNA



Potatoes Anna image

Potatoes Anna were a favorite while growing up. Quick and easy. I love the crispy layer of potatoes on top. Slice it like a pie to serve.

Provided by Joie

Categories     Side Dish     Potato Side Dish Recipes

Time 30m

Yield 6

Number Of Ingredients 3

4 large russet potatoes
½ cup butter
1 pinch ground black pepper to taste

Steps:

  • Peel potatoes and slice as thin as a thick potato chip.
  • Melt 1 tablespoon butter in a deep frying pan over medium-high heat. Place potatoes in an overlapping layer in the pan. Sprinkle pepper over potato layer and add another tablespoon of butter. Continue to place additional layers of potatoes, pepper, and butter, finishing with potatoes.
  • Cover and cook over medium-high heat until golden and tender, 15 to 18 minutes.
  • Use a spatula to loosen potatoes; place a plate over the top of the frying pan and flip the pan and plate over and remove the pan.

Nutrition Facts : Calories 325.5 calories, Carbohydrate 43.1 g, Cholesterol 40.7 mg, Fat 15.6 g, Fiber 5.5 g, Protein 5.1 g, SaturatedFat 9.8 g, Sodium 123.8 mg, Sugar 1.9 g

YUKON GOLD AND SWEET POTATOES ANNA



Yukon Gold and Sweet Potatoes Anna image

Sweet potatoes give the classic French sliced-and-layered potato dish pommes Anna a fall twist. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h10m

Yield Serves 6 to 8

Number Of Ingredients 4

1 1/4 pounds Yukon Gold potatoes (3 to 4 medium), peeled
1 1/4 pounds sweet potatoes (2 medium), peeled
6 tablespoons unsalted butter, melted
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 425 degrees. Cut Yukon Gold and sweet potatoes into 1/8-inch-thick slices with a handheld slicer or sharp knife, keeping potato varieties separate.
  • Brush an ovenproof 9- or 10-inch nonstick skillet with some butter. Starting in center of pan, arrange about 20 Yukon Gold slices, slightly overlapping, in a circular pattern, covering surface. Brush with butter and generously season with salt and pepper. Make next layer with sweet-potato slices; brush with butter and season. Repeat, alternating colors. Drizzle remaining butter on top of potatoes.
  • Cook potatoes over medium-high heat until butter vigorously bubbles in pan, about 4 minutes. Transfer to oven and bake 30 minutes. Tent loosely with foil and continue to bake until potatoes are easily pierced with a knife, about 20 minutes more. Remove from oven, and run a heatproof flexible spatula around edges of potatoes to loosen. Let cool; carefully invert onto a plate, cut into wedges, and serve.

SWEET POTATOES ANNA



Sweet Potatoes Anna image

If you've got a 9 to 10-inch cast-iron skillet, use it here-otherwise an ovenproof nonstick skillet will work fine. While we've used 3 different color sweet potatoes-orange, white and purple fleshed, feel free to use your favorite.

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 3

3 pounds assorted colored sweet potatoes, peeled
3/4 cup (1 1/2 sticks) unsalted butter
Kosher salt and freshly ground pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Thinly slice the potatoes using a mandoline, the slicing blade of a food processor or a chef's knife.
  • Place the butter in the cast-iron or ovenproof skillet and melt it in the preheated oven. Remove and swirl the butter around to coat, and then pour the butter into a dish.
  • Arrange the sweet potato slices in overlapping concentric circles in the skillet, brushing each layer with some of the butter, sprinkling with salt and pepper, and pressing down to compact, until all of the potatoes and butter have been used. Place a layer of foil directly on the top layer and place an empty pan on top to pack the potatoes down.
  • Bake until the potato cake can be easily pierced with a knife indicating the potatoes are tender, about 45 minutes. Run a metal spatula around the edge and then carefully invert the potato cake onto a serving platter.

TWO-POTATOES ANNA



Two-Potatoes Anna image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h45m

Yield 10 servings

Number Of Ingredients 6

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

Steps:

  • 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.

OLD-FASHIONED POTATOES ANNA



Old-Fashioned Potatoes Anna image

Cheddar cheese, onion and sweet red pepper make these potatoes extra-special and flavorful.-Megan Gerritsen, Bridgwater, Maine

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4-6 servings.

Number Of Ingredients 6

3 eggs, separated
2 cups mashed potatoes (without added milk and butter)
3/4 cup shredded cheddar cheese
2 teaspoons finely chopped green onion
2 teaspoons finely chopped sweet red pepper
Salt and pepper to taste

Steps:

  • In a bowl, beat egg yolks. Add potatoes, cheese, onion and red pepper. In a bowl, beat egg whites until stiff peaks form; fold into potato mixture. Add salt and pepper. , Place in a greased 1-1/2-qt. baking dish. Cover and bake at 400° for 20 minutes.

Nutrition Facts : Calories 137 calories, Fat 7g fat (4g saturated fat), Cholesterol 121mg cholesterol, Sodium 131mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 2g fiber), Protein 7g protein.

SWEET POTATOES ANNA



Sweet Potatoes Anna image

Potatoes Anna is basically a dish where you take any type of potato, slice it really thinly, then arrange the slices in a pan and bake. (It's a great holiday dish because you can rope in a family member to either be the slicer or the arranger!)

Provided by Amanda Hesser and Merrill Stubbs

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 5

8 ounces unsalted butter, plus more to grease the pan
2 large sweet potatoes or yams, or 3 medium
10 pitted prunes
1 cup port, Madeira, Marsala, or bourbon
Salt and pepper

Steps:

  • Preheat oven to 450 degrees F. Melt butter in a small saucepan over medium heat. Meanwhile, slice the sweet potatoes on a mandoline. Soak prunes in port for 20 minutes, then drain and roughly chop. Coat a cast-iron skillet with butter, then arrange half of the potatoes in an overlapping circle until the bottom of the skillet is covered. Brush the top generously with melted butter, and sprinkle with salt and pepper. Scatter half of the prunes over the sweet potatoes, then repeat the whole process. Press down on the potatoes so they are compact.
  • Bake 20-30 minutes until potatoes are cooked through and nicely caramelized. Run a knife around the edge of the skillet to loosen. Place a serving plate on top of the skillet and flip over to serve.

SWEET POTATOES ANNA WITH PRUNES



Sweet Potatoes Anna With Prunes image

This layered sweet potato gratin comes out of the oven caramelized on the edges and glistening with butter. The potatoes in the center are soft, their layers embedded with prunes; the ones around the edges are so crisp and sweet from the port, they taste candied. Slice the potatoes thinly - use a mandoline if you have one - and check the potatoes after 35 minutes in the oven. By 40 minutes, ours were perfect.

Provided by Tara Parker-Pope

Time 1h30m

Yield 6 to 10 servings

Number Of Ingredients 5

1 cup (2 sticks) unsalted butter
1 cup port
10 pitted prunes
5 to 6 small sweet potatoes, peeled and very thinly sliced
Salt and freshly ground black pepper

Steps:

  • Clarify the butter: In a small saucepan set over low heat, melt the butter. Skim off any foam, then pour the clear liquid into a bowl, leaving behind the solids.
  • Heat the port to a simmer in a small saucepan over medium heat. Add the prunes, turn off the heat and let them soak until plumped, about 20 minutes. Drain and chop the prunes coarsely.
  • Heat oven to 450 degrees.
  • Brush a layer of clarified butter onto your favorite 8- or 9-inch round baking dish or ovenproof frying pan.
  • Arrange a layer of potatoes, overlapping in circles, in the dish. Brush with the clarified butter and season with salt and pepper. Arrange another layer of potatoes and sprinkle with about half the prune pieces. Season with salt and pepper. Brush with clarified butter. Repeat with one more layer of potatoes and prunes, then end with a layer of potatoes. Remember to brush each layer with clarified butter and salt and pepper. You can do four layers of potatoes or six; it's up to you. Pack the potatoes tightly by pressing down on them with your palms. If there's a little butter left at the end, it's no big deal.
  • Bake until crisp and tender, 35 to 45 minutes.
  • Remove from the oven and let cool in the pan for a few minutes. Then flip the cake onto a serving plate and cut into wedges. If desired, finish with a dusting of sugar and a couple of minutes of broiling, for a brûlée top. It can also be made using apples and prunes, or just apples.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 23 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 15 grams, Sodium 280 milligrams, Sugar 8 grams, TransFat 1 gram

POMMES ANNA (POTATOES ANNA)



Pommes Anna (Potatoes Anna) image

Make and share this Pommes Anna (Potatoes Anna) recipe from Food.com.

Provided by GinnyP

Categories     Breakfast

Time 1h

Yield 8 serving(s)

Number Of Ingredients 6

1 teaspoon kosher salt or 1 teaspoon sea salt
1/2 teaspoon black pepper
2 1/2 tablespoons unsalted butter
3 lbs peeled baking potatoes, cut into 1/8 inch thick slices
1 tablespoon unsalted butter, melted and divided
1 tablespoon chopped fresh flat-leaf parsley (optional)

Steps:

  • Preheat oven to 450 degrees F.
  • Combine salt and pepper in a small bowl.
  • Melt 2 1/2 T butter in a 10-inch cast iron or ovenproof heavy skillet over medium heat.
  • (I've found pan size is important here. Otherwise adjust quantities and cooking times.) Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan, sprinkle with 1/4 tsp salt mixture.
  • Drizzle 1/2 tsp melted butter over potatoes.
  • Repeat layers 5 times, ending with butter; press firmly to pack.
  • (I press firmly to pack before adding the last of the butter.) Cover and bake at 450 degrees for 20 minutes.
  • Uncover and bake an additional 25 minutes or until potatoes are golden.
  • Loosen edges of potatoes with a spatula.
  • Place a plate upside down on top of pan, invert potatoes onto plate.
  • Sprinkle with parsley, if desired.

SWEET POTATOES ANNA



Sweet Potatoes Anna image

Provided by Regina Schrambling

Categories     casseroles, side dish

Time 1h30m

Yield 6 - 8 servings

Number Of Ingredients 4

6 medium sweet potatoes, peeled
10 tablespoons unsalted butter, melted
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
Coarse sea salt and freshly ground black pepper

Steps:

  • Heat oven to 425 degrees. Using a mandoline or sharp knife, slice potatoes about 1/8-inch thick. Place in a very large bowl, and add butter, thyme and salt and pepper to taste. Toss well until all slices are well coated with butter and seasonings.
  • Reserve about a dozen of the best-looking slices for top layer. Arrange a layer of slightly overlapping slices in 10-inch round gratin dish, skillet or other shallow ovenproof pan. Layer potatoes until all are used, topping gratin with reserved slices.
  • Place a sheet of heavy-duty foil directly on top of potatoes. Place pan in oven, and place a heavy pan slightly smaller in diameter than first pan directly on foil. Bake for 30 minutes.
  • Remove top pan, and carefully peel away foil. (If necessary, use a spatula to help separate foil from potatoes.) Continue baking until potatoes are soft and top is almost caramelized, 20 to 30 minutes longer. Cut into wedges and serve hot.

Nutrition Facts : @context http, Calories 213, UnsaturatedFat 4 grams, Carbohydrate 20 grams, Fat 14 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 9 grams, Sodium 270 milligrams, Sugar 4 grams, TransFat 1 gram

BAKED ANNA POTATOES



BAked Anna Potatoes image

This is a nice change of pace for fixing potatoes. Take them to a dinner party. Everyone will love them. Very attractive and classy.

Provided by MarieRynr

Categories     Potato

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 6

4 idaho baking potatoes, peeled
2 medium yellow onions, thinly sliced
1 (14 1/2 ounce) can chicken broth
1/4 cup grated parmesan cheese
salt and black pepper, to taste
paprika, to taste

Steps:

  • Partially slice potatoes, cutting 3/4 of the way through and in 1/8 inch slices.
  • (Like a fan) Place onion in baking dish which you have sprayed with vegetable cooking spray.
  • Add broth.
  • Place potatoes on onion and sprinkle with Parmesan cheese, salt, black pepper and paprika.
  • Bake, covered, at 375*F for 1 hour; remove cover and bake for an additional 15 minutes, until lightly browned.

Nutrition Facts : Calories 230.6, Fat 2.7, SaturatedFat 1.3, Cholesterol 5.5, Sodium 448.9, Carbohydrate 43, Fiber 5.6, Sugar 4.4, Protein 9.5

POTATOES ANNA



Potatoes Anna image

Categories     Potato     Side     Bake

Yield serves 8

Number Of Ingredients 3

6 russet potatoes (2 3/4 pounds), peeled
6 tablespoons (3/4 stick) unsalted butter, melted
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 450°F. Using a mandoline or chef's knife, slice potatoes as thinly as possible (less than 1/4 inch thick).
  • Brush a 10-inch cast-iron skillet with 1 to 2 tablespoons butter to lightly coat. Starting in center of pan, arrange potato slices, overlapping slightly, in a circular pattern (see below). Brush potatoes with one-third of the remaining butter; season well with salt and pepper. Repeat to make two more layers with remaining potatoes and butter, seasoning each layer.
  • Place over high heat until butter in pan sizzles, 2 to 4 minutes. Transfer to oven; bake until potatoes are tender, about 1 hour. (To make ahead, let the dish cool completely and refrigerate up to 8 hours, loosely covered with foil. Reheat at 350°F before serving.)
  • When ready to serve, run a small spatula around edge of pan; slide a large spatula underneath potatoes to loosen. Carefully invert onto a plate, and cut into wedges. Serve immediately.
  • Layering Potatoes
  • Brushing with butter helps bind the potatoes together as it flavors them; sprinkling each layer with salt and pepper results in a well-seasoned dish.

SWEET POTATOES ANNA



SWEET POTATOES ANNA image

Categories     Potato     Side     Bake

Yield 6-10 servings

Number Of Ingredients 5

1 cup (2 sticks) unsalted butter
1 cup port
10 pitted prunes
5 to 6 small sweet potatoes, peeled and very thinly sliced
Salt and freshly ground black pepper

Steps:

  • Clarify the butter: In a small saucepan set over low heat, melt the butter. Skim off any foam, then pour the clear liquid into a bowl, leaving behind the solids. Heat the port to a simmer in a small saucepan over medium heat. Add the prunes, turn off the heat and let them soak until plumped, about 20 minutes. Drain and chop the prunes coarsely. Heat oven to 450 degrees. Brush a layer of clarified butter onto your favorite 8- or 9-inch round baking dish or ovenproof frying pan. Arrange a layer of potatoes, overlapping in circles, in the dish. Brush with the clarified butter and season with salt and pepper. Arrange another layer of potatoes and sprinkle with about half the prune pieces. Season with salt and pepper. Brush with clarified butter. Repeat with one more layer of potatoes and prunes, then end with a layer of potatoes. Remember to brush each layer with clarified butter and salt and pepper. You can do four layers of potatoes or six; it's up to you. Pack the potatoes tightly by pressing down on them with your palms. If there's a little butter left at the end, it's no big deal. Bake until crisp and tender, 35 to 45 minutes. Remove from the oven and let cool in the pan for a few minutes. Then flip the cake onto a serving plate and cut into wedges. If desired, finish with a dusting of sugar and a couple of minutes of broiling, for a brûlée top. It can also be made using apples and prunes, or just apples.

Tips:

  • Choose the right potatoes. Use a variety of potato that is good for roasting, such as Yukon Gold, Russet, or Fingerling potatoes.
  • Slice the potatoes thinly and evenly. This will help them cook evenly and create a nice, crispy crust.
  • Use a nonstick skillet. This will help prevent the potatoes from sticking and burning.
  • Cook the potatoes over medium heat. This will help them cook through without burning.
  • Don't overcrowd the skillet. Cook the potatoes in batches if necessary.
  • Season the potatoes with salt and pepper. You can also add other herbs and spices, such as garlic powder, onion powder, or paprika.
  • Flip the potatoes halfway through cooking. This will help them cook evenly on both sides.
  • Cook the potatoes until they are golden brown and crispy. This will take about 10-15 minutes per side.

Conclusion:

Potatoes Anna is a delicious and elegant dish that is perfect for any occasion. With its crispy potato layers and flavorful butter and herb sauce, this dish is sure to impress your guests. Whether you serve it as a side dish or a main course, Potatoes Anna is a surefire hit. So next time you're looking for a new and exciting potato dish to try, give Potatoes Anna a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #low-protein     #side-dishes     #potatoes     #vegetables     #french     #easy     #european     #dinner-party     #dietary     #low-in-something     #3-steps-or-less     #4-hours-or-less

Related Topics