Best Potatoes Anna Recipes

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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 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

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.

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.

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

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

YUKON GOLD & SWEET POTATOES ANNA



Yukon Gold & Sweet Potatoes Anna image

Found this recipe in a Martha Stewart magazine and decided to make it for a holiday dinner. It is a twist on the French Classic and was easy once you slice the potatoes (I use mandolin) and the 2 colors look so nice and the taste is good too. Remember root vegetables take a lot of seasoning so they recommend you don't by stingy with the salt and pepper adding to each layer.

Provided by Bonnie G 2

Categories     Yam/Sweet Potato

Time 1h15m

Yield 1 Pan, 6 serving(s)

Number Of Ingredients 4

1 1/4 lbs yukon gold potatoes, peeled
1 1/4 lbs sweet potatoes, peeled
6 tablespoons unsalted butter, melted
course salt and pepper, to taste

Steps:

  • Preheat oven to 425.
  • Cut Yukon Gold and sweet potatoes into 1/4 inch thick slices with a handheld slicer or sharp knife, keeping potatoes varieties separate.
  • Brush on ovenproof 10" non-stick skillet with butter on bottom of pan.
  • Starting in center of pan arrange about 20 slices, slightly overlapping, in a circular pattern, covering surface.
  • Brush with butter and generously season with salt and pepper.
  • Make another layer with sweet potato slices; brush with butter and season.
  • Repeat, alternation Yukon Gold and sweet potato slices, you should have 4 to 5 layers when done.
  • Drizzle any remaining butter on top of potatoes.
  • Place skillet over medium high heat and cook 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.
  • Run a small rubber spatula around edges of potatoes to loosen.
  • Carefully invert onto a plate and cut into wedges.

Nutrition Facts : Calories 265.4, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 57.4, Carbohydrate 38.1, Fiber 4.5, Sugar 4.8, Protein 3.4

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.

INDIAN-SPICED POTATOES ANNA



Indian-Spiced Potatoes Anna image

Transform potatoes into global fusion favorite with this recipe, which layers ordinary spuds with adventuresome Indian spices.

Categories     Side Dish

Time 40m

Yield 6

Number Of Ingredients 6

3 lb unpeeled russet potatoes, scrubbed
1/2 teaspoon salt
Freshly ground black pepper
1 teaspoon garam masala
4 tablespoons butter, melted
1 tablespoon chopped fresh chives

Steps:

  • Heat to oven to 450°F. Slice potatoes thinly to about 1/8-inch thickness using a mandolin or food processor. Pat the potato slices dry with a towel.
  • In a small bowl, combine the salt, pepper and the garam masala. In another small bowl, have the melted butter ready with a pastry brush. Have all your ingredients ready near your stove top.
  • Heat an 8 or 9-inch oven-proof saute pan (or a well seasoned cast iron skillet) over medium heat. Spoon 2 1/2 tablespoons of butter into the pan and swirl to coat. Lay a layer of potatoes, slightly overlapping to cover the bottom of the pan in circular, concentric pattern. Brush with butter over and season with a pinch of the salt/pepper/spice mixture. Repeat adding layers of potatoes, butter and spice mixture until you've used all the potatoes. On top of the last layer of potatoes, brush with butter one last time. By this time, the bottom layer should be busy crisping.
  • Carefully cover the pan tightly with a lid or tin foil and bake for 20 minutes. Uncover and bake for another 20 minutes, until the potatoes are beautifully browned and crisp on top and the potatoes are cooked through in the center. Remove from the oven. If necessary, use a spatula to loosen the edges and the bottom layer from the pan. If you want to serve the potatoes in the pan at the table, use a pizza cutter or pair of kitchen shears to cut into 6-8 triangular slices (like a pizza). Or you can invert your potato cake onto a large plate and serve upside down!

Nutrition Facts : Calories 250, Carbohydrate 39 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 2 g, TransFat 0 g

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.

PARMESAN POTATOES ANNA



Parmesan Potatoes Anna image

Crispy potato slices with buttery layers of Parmesan cheese make this so very desirable! Adapted from Cooking Pleasures magazine.

Provided by Sharon123

Categories     Breakfast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
5 tablespoons butter, melted, divided
2 1/2 lbs potatoes, peeled, sliced 1/8-inch thick (russet or Yukon gold are good)
1 cup parmesan cheese, divided
1/4 teaspoon rosemary

Steps:

  • Heat your oven to 425*F. Stir together salt and pepper in a small bowl. Put 2 tbls. of melted butter in a 10" cast iron skillet(or nonstick) with sloping sides; swirl skillet to coat sides with butter.
  • Working as quickly as possible to keep potatoes from darkening, arrange 2 layers of potato slices slightly overlapping in skillet, beginning at the outside edge and working inches Sprinkle with 1/4 of the salt mixture; drizzle with 2 teaspoons of the butter. Sprinkle with 1/3 cup of the cheese, being careful to keep the cheese away from the sides.
  • Add 2 more layers of potatoes plus another layer of the potatoes only along the outer edge to keep the top surface level. Sprinkle with 1/4 of the salt mixture. Drizzle with 2 teaspoons of the butter, then sprinkle with 1/3 cup of the cheese and the rosemary.
  • Repeat layering the potatoes, sprinkle with 1/4 teaspoons salt mixture and sprinkling 1/3 cup of the cheese and drizzle with remaining butter.
  • Heat the skillet with the potatoes over medium high heat until sizzling hot. Cook an additional 5 minutes, shaking the pan occasionally. Remove from heat; cover with foil. Lightly spray the inside surface of foil with nonstick cooking spray before covering skillet. Bake 15 minutes. Remove the foil; bake an additional 15 minutes or until the potatoes are tender. Remove from heat. Run a rubber spatula along sides of the skillet to loosen potatoes. Top skillet with a platter; iinvert the potatoes onto platter. If the potatoes stick, carefully loosen with a spatula and arrange on surface. Enjoy!
  • Note:.
  • Potatoes may be made up to 4 hours ahead of serving. Invert onto baking sheet; cover and refrigerate. To serve, reheat, uncovered, at 350*F. for 25 to 30 minutes or until heated through.

Nutrition Facts : Calories 302.6, Fat 14.5, SaturatedFat 9, Cholesterol 40.1, Sodium 544.5, Carbohydrate 33.8, Fiber 4.2, Sugar 1.6, Protein 10.3

SWEET POTATOES ANNA



Sweet Potatoes Anna image

Not a dessert style sweet potato dish! I had this in a newspaper clipping in my Thanksgiving recipes.

Provided by Oolala

Categories     Yam/Sweet Potato

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 5

6 medium sweet potatoes, peeled
10 tablespoons unsalted butter, melted
1 teaspoon dried thyme, use 1 tbsp. for fresh thyme
coarse sea salt
fresh ground black pepper

Steps:

  • Heat oven to 425 degrees F.
  • Using a mandoline or sharp knife, slice potatoes about 1/8" thick.
  • Place in a very large bowl and add butter, thyme, salt and pepper, to taste and toss well, until all the slices are well coated with butter and seasoning.
  • Reserve about a dozen of the best slices for the top layer.
  • Arrange a layer of slightly overlapping slices in a 10 inch round gratin dish, skillet or other shallow oven-proof pan.
  • Layer potatoes until all are used and top with the reserved slices.
  • Place a sheet of heavy-duty foil directly on top of potatoes. Now take another heavy oven-proof pan, slightly smaller than the pan with the potatoes in it, and put it on top of the foil (this will act as a press).
  • Place in the oven and bake for 30 minutes.
  • Remove top pan, and carefully peel away foil. You may have to use a spatula to help separate the foil from the potatoes.
  • Continue baking until potatoes are soft and top is almost caramelized, 20-30 minutes longer.
  • Cut into wedges and serve hot.

Nutrition Facts : Calories 282.1, Fat 19.3, SaturatedFat 12.2, Cholesterol 50.9, Sodium 74.2, Carbohydrate 26.3, Fiber 4, Sugar 5.5, Protein 2.3

POTATOES ANNA WITH ONIONS



Potatoes Anna With Onions image

Originally French dish called Pommes Anna. Pommes, translated, means apple and potatoes are apples of the earth.

Provided by mtnlady61

Categories     Potato

Time 1h

Yield 2-3 serving(s)

Number Of Ingredients 4

6 tablespoons butter, melted
3 large russet potatoes, sliced without removing skins
1 medium onion, sliced thinly
salt and black pepper, to taste

Steps:

  • Preheat oven to 375 degrees. Coat bottom of baking dish with 2 tablespoons of melted butter. Place layer of pan with sliced potato medallions. Cover with layer of sliced onions. Sprinkle with salt and pepper and brush with melted butter. Continue layers of potatoes and onions finishing with layer of potatoes. Cover dish and bake for 30 minutes. Remove foil and finish baking 15 to 20 minutes until golden brown.
  • Variation: When grilling, make individual packages for each person. Brush melted butter over center of foil and layer the potatoes and onions with butter and salt & pepper. Seal foil and place on grill. Cook for approximately 15 minutes, turning package occasionally.

Nutrition Facts : Calories 754.7, Fat 35.1, SaturatedFat 22, Cholesterol 91.6, Sodium 280.2, Carbohydrate 102.3, Fiber 12.9, Sugar 6.7, Protein 12.1

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