Potatoes Anna might look like something from a fancy French restaurant, but it’s really just potatoes, butter, and a little patience, and the payoff is a golden, crispy potato cake that’s tender in the middle.
What Ingredients Do You Need To Make Potatoes “Anna”?
- Potatoes (Yukon Gold)
- Butter
- Salt & Pepper
How Do You Make Potatoes “Anna”?
Preheat the oven to 425 and melt the butter over low heat. Then peel the potatoes and slice them about ⅛ inch thick. A mandoline makes this quick, but a sharp knife works too. The goal is even slices so they all cook at the same rate. Whatever you do, don’t rinse them. That surface starch is the glue that holds the layers together. Toss the slices with about half the butter, plus the salt and pepper, so every piece is seasoned.
Brush a 10-inch cast iron or oven-safe nonstick skillet with a little butter and start arranging the slices in overlapping circles from the center out. This first layer becomes the top once you flip it, so take your time and make it pretty. Layer the rest of the potatoes on top, pressing down firmly every couple of layers and drizzling with the remaining butter. Pressing packs everything into a tight cake that holds together when you slice it.
Set the skillet over medium heat for 8 to 10 minutes, until the potatoes are sizzling and the bottom starts browning. That stovetop start gives the crust a head start. Then cover with foil, press down hard with a smaller pan, and bake for 25 minutes. Uncover and bake another 25 to 30 minutes, until a knife slides right through and the edges are deep golden.
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