Pommes Anna (Potatoes Anna)

I love potatoes, and there are so many ways to make them! This is one of my favorite “fancy” ways to make potatoes. All you really need is a mandoline and a skillet, and this is so easy to make! Enjoy!

Pommes Anna (Potatoes Anna)
Adapted from Cooking Light, April 2001
Makes 6 servings

1 teaspoon kosher or sea salt
1/2 teaspoon black pepper
2 Tablespoons canola oil
1 1/2 tablespoons unsalted butter, divided
3 pounds peeled baking potatoes, cut into 1/8-inch-thick slices (use a mandoline to make this really easy!)
1 tablespoon chopped fresh flat-leaf parsley, optional

Preheat oven to 450°.

Combine salt and pepper in a small bowl. Melt 1 Tbsp butter, set aside.

Heat remaining 1/2 tablespoon butter and canola oil in a 10-inch cast-iron or ovenproof heavy skillet over medium heat. Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan; sprinkle with 1/4 teaspoon salt mixture. Drizzle 1/2 teaspoon melted butter over potatoes. Repeat the layers 5 times, ending with butter. Press firmly to pack. Cover and bake at 450° 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. Cut into wedges, and serve.

Nutritional info:
Calories: 243.4
Total Fat: 8.4 g
Saturated Fat: 2.1 g
Polyunsaturated Fat: 1.5 g
Monounsaturated Fat: 3.6 g
Cholesterol: 7.8 mg
Sodium: 195.5 mg
Potassium: 952.2 mg
Total Carbohydrate: 41.0 g
Dietary Fiber: 3.3 g
Sugars: 1.6 g
Protein: 4.9 g


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