Potatoes Anna. A scrumptious French recipe of sauteed potatoes with lots and lots of butter.
This is my 150th post. What a wonderful fun journey it has been! I have enjoyed every moment immensely and I am looking forward to the next 150 postings.
To celebrate we had salmon, potatoes Anna, my simplified version, and steamed asparagus. It was the perfect occasion to make dessert, baked peaches.
Potatoes Anna has been my staple favorite dish to prepare. Lots of butter. I really mean lots of butter which transient into a soft and tender slice of sauteed potatoes with a tasty outer crisp bite. So easy to prepare, and a minute to enjoy.
This French recipe of Potatoes Anna will never leave your repertoire after making them.
- I prepared the potatoes in 2 8-inch skillets instead of 12”. It was a test. Consequently, I saved a good 15 minutes in the cooking process.
- If you have a mandoline to help you slice the potatoes all the same side, I would strongly recommend you use it. Easy preparing the dish as well as cooking it.
- Drying the potatoes will remove all the starch from the potatoes.
This is dish is not for the faint of heart in regards to the butter. Once on your lips, you will forget all about how much butter you used.
Potatoes Anna - A French Classic Recipe
- 30 mins total
- 5 mins prep
- 25 mins cook
- serves 4
Heat the butter in a heavy 12-inch skillet.
Dry the potato slices on paper towel.
Arrange slices in a ring on bottom of skillet. Fill the center with overlapping slices. Sprinkle with salt and pepper. Arrange a second layer with remaining slices. Invert a heatproof dish over the potatoes and place a heavy object on the plate to weigh the potatoes down.
Sauté the potatoes over medium heat until the underside is nice and golden and the slices are molded together.
Remove the weight and the plate and carefully turn the potatoes all at once.
Cook until browned and cooked through.
Cut in quarters and place in plates.
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