Anna Potatoes
Anna Potatoes, named after Anna Deslions, are a decadent French dish made of thinly sliced potatoes layered in clarified butter or duck fat and baked to golden perfection. A simple yet elegant side dish to complement any meal.
Servings: 2
Calories: 280kcal
Ingredients
- 1 medium Russet potato, peeled
- Salt and pepper, to taste
- 1.5 tablespoons clarified butter or duck fat
Instructions
- Peel the potato and cut in even, round slices. Use a round cutter to shape the potatoes before you slice them. The slices should be 2 millimeters thick (0.32 inch). Season with salt and pepper. Arrange the slices in circular layers in a greased, 6-inch round pan. Make sure that the potatoes are evenly coated with clarified butter.
- Once the slices are arranged in the pan, compress them with the palm of your hand. Cover with remaining clarified butter. Cook at 450° F for a good 25 to 30 minutes until they become golden brown.
- Remove from oven and serve hot.
Notes
Anna potatoes or pommes Anna should be cooked in a special pan, which is similar to a two-handled casserole dish with a tightly fitting lid. Nevertheless, Anna potatoes can be prepared in an ordinary baking pan with a lid that fits exactly.