Potatoes Anna

Name: Potatoes Anna
Prep time: 40 min
Total time: 1 h 40 min
Yield: 8 serving(s)
Ingredients: 1/2 c. (1 stick) unsalted butter; 7 large russet potatoes, peeled; 1 3/4 tsp. kosher salt; 1/2 tsp. ground black pepper; 2 large purple potatoes, peeled; 1 large sweet potato, peeled; 1 tbsp. canola oil

By Frances BaileyPublished: Aug 30, 2007

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Susie Cushner

Yields:

8 serving(s)

Prep Time:

40 mins

Total Time:

1 hr 40 mins

Cal/Serv:

260

This classic French side dish features buttery layers of thin-sliced potatoes that are baked until tender and golden on the top. We add pizazz to the presentation with leaf-shaped purple potato and yam cutouts.

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Ingredients

1/2 cup (1 stick) unsalted butter
7 large russet potatoes, peeled
1 3/4 tsp. kosher salt
1/2 tsp. ground black pepper
2 large purple potatoes, peeled
1 large sweet potato, peeled
1 Tbsp. canola oil

Directions

1. Step 1Heat oven to 425°F. Heat the butter in a small saucepan until foamy. Remove from heat, skim off and discard the foam.
2. Step 2Using a mandoline or knife slice 6 russet potatoes to about 1/8-inch thickness. Pour 1 tablespoon butter into a 12-inch skillet. Line the skillet with a layer of potato slices slightly overlapping one another. Sprinkle with 1/2 teaspoon salt and brush with butter. Repeat, adding layers until the sliced potatoes and all but 1/4 teaspoon salt are used. Flatten by pressing down with a spatula and sprinkle with black pepper. Bake for 50 minutes and press down again with spatula.
3. Step 3Slice remaining russet, purple potatoes, and yam to about 1/8-inch thickness lengthwise and use mini-leaf-shaped cutters to punch out shapes using cookie cutters. Heat 1 tablespoon oil in a small skillet and fry the leaf cutouts over medium-high heat until golden around edges. Toss with remaining salt. Drain on a paper towel-lined plate and set aside.
4. Step 4Increase oven temperature to 500°F and continue to bake until golden around edges, about 10 more minutes. Run a rubber spatula around the edges to loosen and invert onto large plate. Arrange the yam and purple potato leaves on top to decorate. Serve warm.