Potatoes Anna (The ULTIMATE Potato Side Dish!)

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This Potatoes Anna recipe is a fantastic French recipe, that is crispy on the outside and buttery on the inside. It takes minimal ingredients to prepare and this recipe doesn't require you to cook it on the stovetop first, you can place it right in the oven to bake the whole time!

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PRODUCTS SEEN IN THIS VIDEO:
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OXO Mandoline
10.5" All-Clad Non-Stick Skillet

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POTATOES ANNA RECIPE
Serves 8
*Print Recipe Here*


INGREDIENTS:
2 ½ pounds (1133 g) russet potatoes, peeled and sliced to 1/16" thickness (1.5mm)
4 tablespoons (60 ml) melted butter
Kosher salt and freshly cracked black pepper, to taste
2 Tablespoons (30 ml) fresh thyme, minced
2 garlic cloves, minced

METHOD:
Preheat oven to 450F (230C).

Melt the butter and add the garlic in a small saucepan and stir to combine and set aside. If the butter starts to congeal while you are going through the cutting and layering process, just reheat the pan and re-melt the butter.

Peel the potatoes and slice one potato at a time. It's better if the potatoes don't sit out too long or they will turn brown and become too wet.

Butter a 10" (25 cm) non-stick, oven-safe pan (no plastic handles) with the garlic butter.

Place the first potato slice in the center of the pan, and layer the other potatoes all around the pan, slightly overlapping in an escargot pattern until the bottom of the pan is lined with one layer of potatoes.

Brush the top of the layer with the melted garlic butter using a pastry brush and dabbing more than brushing, so that you do not disturb the pattern. Season with salt and freshly cracked pepper to taste, and a sprinkle of fresh thyme.

Add the second layer of potatoes and continue with this process of layering and buttering, seasoning each layer until the skillet is filled halfway up.

Bake for 30 minutes. The potatoes will be crispy and curled on top, and should be "knife tender".
Allow the skillet to cool for 5 minutes, then loosen the edges with a knife. Place a cutting board or 12-inch (30 cm) plate over the skillet and flip it.

Season the crispy top with fleur de sel sea salt, freshly cracked pepper, and a sprinkle of fresh thyme.

Slice into wedges and serve immediately.

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