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Yukon Gold and Sweet Potatoes Anna

  • Prep:
  • Total Time:
  • Servings: 6

Photography: David Malosh

Source: Martha Stewart Living, December 2013


  • 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


  1. 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.

  2. Brush an ovenproof 10-inch nonstick skillet with 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 another layer with sweet-potato slices; brush with butter and season. Repeat, alternating Yukon Gold and sweet-potato slices. Drizzle any remaining butter on top of potatoes.

  3. 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.

Cook's Notes

The Japanese Benriner mandoline slicer ( makes quick work of cutting potatoes and other vegetables into thin, even slices. It’s less intimidating and easier to clean and store than a traditional metal mandoline.


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