Baked Anna Potatoes Recipes

POTATOES ANNA

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.

POMMES ANNA

Steps:

• Heat oven to 450 degrees. Place a rack in the middle and set a rimmed baking sheet on top of it.
• Trim potatoes into cylinders, peeling any skin left after trimming. Using a mandoline or sharp knife, slice into 1/8-inch slices and blot dry with paper towels. You should have about 8 1/2 cups.
• In a heavy 10-inch cast-iron skillet, heat 3 tablespoons clarified butter over medium heat. When hot, carefully place 1 potato slice in the middle, then quickly place more slices around it, overlapping them clockwise to make a ring. Place a second ring to surround the first, going counterclockwise. Continue to the edge of the pan, alternating the direction in which the potato rings overlap. Sprinkle with a generous 1/4 teaspoon salt and pepper to taste, then drizzle with another 2 tablespoons butter.
• Create second layer of potatoes, just as you did the first. Dot a third of the garlic slices, if using, on top of this layer of potatoes. Season with salt and pepper; drizzle with butter.
• Continue layering potatoes, garlic, butter and salt until everything is used, making a dome of potatoes in the middle (they will sink as they cook). Occasionally shake skillet gently to ensure potatoes aren't sticking. When finished, there should be enough butter that it can be seen bubbling up the sides of the skillet.
• Butter the bottom of a 9-inch pan and one side of a piece of foil. Push the pan down firmly on top of the potatoes to press them. Remove pan, then cover potatoes with the foil, buttered side down. Cover the foil with a lid. Set skillet on the baking sheet in oven and bake for 20 minutes.
• Remove skillet from oven, uncover and remove foil, and again press potatoes down firmly with the 9-inch pan. (Rebutter bottom of pan, if necessary, before you press down.) Return to oven and bake uncovered, until potatoes are tender and the sides are dark brown when lifted away from skillet, 20 to 25 minutes.
• Once more, remove skillet from oven and press potatoes down firmly with pan. Tip the skillet away from you to drain off the excess butter into a bowl (this can be reused for cooking), using the lid to keep the potatoes in place. Run a thin spatula around edge and bottom of skillet to loosen any slices stuck to the pan. Carefully turn out the potatoes onto a serving platter.

PERFECT BAKED POTATO

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.
• Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.

POTATOES ANNA

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

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.

BAKED ANNA POTATOES

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.

POTATOES ANNA

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.

POMMES ANNA

Steps:

• Preheat oven to 350 degrees F.
• Melt the butter in a small saucepan.
• Heat a medium nonstick or well seasoned cast iron skillet over medium to medium-low heat. With a sharp knife or box grater, slice the potatoes as thinly as possible. Pat the potato slices dry on a kitchen towel. Start to arrange 1 layer of overlapping potato slices over the bottom of the pan in concentric circles. Pour the clear liquid of the butter over the sliced potatoes, leaving the milky solids on the bottom of the saucepan. Repeat 2 more times, making 3 layers. Drizzle each layer with a bit of the butter and season the layers, alternating salt, pepper, and then nutmeg. Cook on low heat until potatoes are golden on the bottom and crisp around the outside, about 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep from sticking.
• Pour off any excess butter into a small bowl and reserve. Place a flat pan lid, the diameter of the skillet, over the potatoes. Holding the lid firmly in place, gently flip over. Add the reserved butter to the pan and slide the potatoes back in. Put the skillet in the oven and bake for 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep the potatoes from sticking. The bottom should be browned and crisp and the potatoes cooked through. Pour off any fat remaining in the pan and slide the potato cake onto a serving dish. Slice into wedges, sprinkle some grated Parmesan cheese and serve.

POMMES ANNA

Steps:

• Slice potatoes in 1/8-inch thick rounds and soak in ice water for at least 30 minutes. Drain slices and pat dry with paper towels.
• Combine butter and garlic.
• In a deep 10-inch greased pie plate or casserole, arrange 1/3 of the potato slices in slightly overlapping fashion, beginning with the outside edges and continuing the circle design to center of dish.
• Layer 1/3 of onion slices, broken into rings, on top of the potatoes, then 1/3 of butter mixture, salt, pepper, paprika and cheese. Repeat this process 2 more times, ending with cheese on top.
• Bake, covered at 400 degrees for 1 hour. If cheese is not brown on top, place under broiler for 4-5 minutes. Cut in wedges to serve.