Anna Potatoes

Portions: 10 Portion size: 5 oz (150 g)




4 lb AP

1.8 kg

Boiling potatoes

12 oz

350 g


to taste

to taste


to taste

to taste

White pepper

Figure 18.2 Anna Potatoes.

Figure 18.2 Anna Potatoes.

(a) Place one potato slice in the center of the prepared pan. Make a circle of overlapping slices around it.
(h) Make another circle of overlapping slices around this, but reverse the direction, as shown. Continue building up layers of potatoes, butter, and seasonings as directed in the recipe.


1. Select round, uniformly sized potatoes. The appearance of this dish is important, so the slices should be neat and even.

2. Peel and eye the potatoes and cut into thin slices. Hold in cold water until ready to use.

3. Clarify the butter (see p. 178).

4. Heat about 54 in. 0/2 cm) butter in a heavy 9-in. (23-cm) cast iron skillet. The skillet must be well seasoned so the potatoes will not stick. Remove from heat.

5. Drain the potatoes and dry them well. Select the most uniform slices for the bottom layer. Arrange the slices in circles in the bottom of the pan. Shingle the slices and reverse the direction of each circle. See Figure 18.2 for illustration of this technique. Season this layer with salt and pepper and ladle some clarified butter over it.

6. Continue making layers, seasoning and buttering each layer, until the ingredients are used up. The potatoes will be mounded over the top of the pan, but they will compress as they cook. There will be a great deal of butter in the pan, but it will be drained after cooking and can be reused.

7. Place the pan over a moderate fire and heat until the pan is sizzling. Shake the pan lightly to make sure the potatoes are not sticking.

8. Cover with foil and bake in a hot oven (450°F/230°C) for about 40 minutes, until potatoes are tender. Test for doneness by piercing center with paring knife. Remove the foil and bake 10 minutes more.

9. Drain off excess butter (remember that it's hot!) and carefully invert the potato cake onto a baking sheet. The potatoes should have stayed intact in a round cake, but if any slices fall off, put them back in place. Set the potatoes back in the oven if necessary for even browning.

10. Cut into wedges for service.


Voisin Potatoes

Prepare as in basic recipe, but sprinkle each layer of potatoes with grated Swiss cheese.

Per serving:

Calories, 260; Protein, 3 g; Fat, 14 g (47 % cal.); Cholesterol, 35 mg; Carbohydrates, 32 g; Fiber, 3 g;' Sodium, 150 mg.

Note: Small molds may be used instead of the large pan for individual service.

Continue reading here: Sauting And Panfrying

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