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
- Preheat oven to 450º.
- In a 10″ ovenproof skillet, melt 2 tablespoons of butter, swirling around the sides of the pan.
- 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.
- Melt 3 tablespoons of butter, lightly brush the potatoes, then season with salt and pepper.
- Add another layer, brush with butter, salt and pepper, and repeat with the rest of the potatoes.
- 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.