Potatoes “Anna”
Crispy outside, buttery inside, and guaranteed to impress.
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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.
Let it rest for a few minutes, loosen the edges, put a plate on top, and flip it in one confident motion. Finish with flaky salt and cut into wedges.
Potatoes “Anna”
Ingredients
- 3 lb yukon gold potatoes
- 8 tbsp unsalted butter (1 stick)
- salt and pepper to taste
- flaky salt for garnish (optional but recommended!)
Preparation
- Preheat the oven to 425 deg F. Melt the butter in a small saucepan over low heat.
- Peel the potatoes and slice them ⅛" thick, as evenly as possible, using a mandoline or a sharp knife. Do not rinse them; the surface starch is what glues the layers together into a cake.
- Toss the slices with about half of the clarified butter, the salt, pepper, and thyme.
- Brush a 10" cast iron or oven-safe nonstick skillet with 2 tbsp of the remaining butter. Arrange the first layer of slices in overlapping concentric circles starting from the center; this layer will become the top, so make it pretty.
- Layer the remaining potatoes on top, pressing down firmly every couple of layers and drizzling with the rest of the butter.
- Set the skillet over medium heat and cook until the potatoes are sizzling steadily and the bottom layer is starting to brown at the edges, 8-10 minutes.
- Cover with foil, press down hard with a smaller pan or the bottom of a measuring cup, and transfer to the oven for 25 minutes.
- Uncover and bake 25-30 minutes more, until a knife slides through with no resistance and the edges are deep golden brown.
- Let rest for 5-10 minutes, then run a thin spatula around the edge. Place a large plate over the skillet and, wearing oven mitts, flip it confidently in one motion.
- Sprinkle with flaky salt and cut into wedges to serve.