Potatoes Anna

When the weather turns cool, nothing makes The Boy happier than a roast chicken with baked potatoes and carrots. Last week, I decided to make Potatoes Anna – thin sliced potatoes, brushed with butter, layered in a skillet, and baked until golden. The beauty of this dish is that it can be made ahead, then reheated covered with foil in a 350º oven for 20 minutes or even in the microwave. It’s delicious and Boy approved! 

• 6 medium Idaho potatoes, peeled
• 6 tablespoons butter
• Kosher salt and pepper

1. Preheat oven to 450º.
2. In a 10″ ovenproof skillet, melt 2 tablespoons of butter, swirling around the sides of the pan.
3. Slice potatoes about 1/8″ thick, starting in the center of the pan, arrange the slices in a circular pattern covering the bottom of the pan.
4. Melt 3 tablespoons of butter, lightly brush the potatoes, then season with salt and pepper.
5. Add another layer, brush with butter, salt and pepper, and repeat with the rest of the potatoes.
6. Grease a piece of foil with the remainder of the butter, and cover the pan. Place a 10″ cast iron skillet on top of the foil to weigh down the layers of potatoes. Transfer to oven and bake for an hour. Remove from oven, run a knife around the outside of the pan, then slide a spatula underneath the potatoes to loosen. Invert onto a plate and serve. Can be made ahead and reheated.