Potatoes Anna
- Comments()
- Prep Time 20 minutes
- Total Time 1 hour 20 minutes
- Yield Serves 8
Ingredients
- 6 medium russet potatoes (2 3/4 pounds total), peeled
- 6 tablespoons butter, melted
- Coarse salt and ground pepper
Directions
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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.).
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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.
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Place over high heat until butter in pan sizzles, 2 to 4 minutes.
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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.
Cook's Note
Brushing each layer with butter and seasoning with salt and pepper creates a delicious buttery flavor throughout.
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These were delicious but very rich and buttery and easy to burn at the bottom. The directions were unclear to me about how long to cook the potatoes on the stove before placing them in the oven. Was not sure if we cook for 2-4 total once the butter starts sizzling or just. Cook until it starts sizzling and then remove. I enjoyed the potatoes but probably won't make them again.