Side Dishescountryliving
Potatoes Anna
This classic French side dish features buttery layers of thin-sliced potatoes that are baked until tender and golden on the top. We add pizazz to the presentation with leaf-shaped purple potato and yam cutouts.
👥 8 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 40 min👤 Frances Bailey📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●oven
- ●skillet
- ●spatula
- ●knife
📝 Preparation Steps
1
Heat oven to 425°F. Heat the butter in a small saucepan until foamy. Remove from heat, skim off and discard the foam.
2
Using a mandoline or knife slice 6 russet potatoes to about 1/8-inch thickness. Pour 1 tablespoon butter into a 12-inch skillet. Line the skillet with a layer of potato slices slightly overlapping one another. Sprinkle with 1/2 teaspoon salt and brush with butter. Repeat, adding layers until the sliced potatoes and all but 1/4 teaspoon salt are used. Flatten by pressing down with a spatula and sprinkle with black pepper. Bake for ⏱️ 50 minutes and press down again with spatula.
large russet potatoes, peeled7
3
Slice remaining russet, purple potatoes, and yam to about 1/8-inch thickness lengthwise and use mini-leaf-shaped cutters to punch out shapes using cookie cutters. Heat 1 tablespoon oil in a small skillet and fry the leaf cutouts over medium-high heat until golden around edges. Toss with remaining salt. Drain on a paper towel-lined plate and set aside.
large purple potatoes, peeled2
4
Increase oven temperature to 500°F and continue to bake until golden around edges, about 10 more minutes. Run a rubber spatula around the edges to loosen and invert onto large plate. Arrange the yam and purple potato leaves on top to decorate. Serve warm.
Nutrition Facts
calories
260 calories
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