Potatoes Anna is a classic French dish that is made by layering thin slices of potatoes in a pan and then baking them in a hot oven until they are crispy and golden brown.
MELT BUTTER IN A 10 NONSTICK SKILLET.
REMOVE FROM HEAT AND TURN PAN TOCOAT BOTTOM AND SIDES WITH BUTTER.
POUR OFF EXCESS AND RESERVE FOR LATER.
PEEL POTATOES AND SLICE AS THIN AS POSSIBLE.
LAYER OVERLAPPING SLICES INPAN BOTTOM AND UP SIDES.
SPRINKLE WITH SALT AND PEPPER.
BRUSH A LITTLEBUTTER ON POTATOES.
LAYER REMAINING POTATOES AND BUTTER IN PAN AS BEFORE.
COOK OVER MEDIUM-LOW HEAT UNTIL POTATOES BEGIN TO COLOR, ABOUT 10 MINUTES.
REDUCE HEAT TO LOWEST SETTING, COVER AND COOK POTATOES FOR ABOUT 30MINUTES OR UNTIL TENDER.
UNCOVER AND RAISE TEMPERATURE TO MEDIUM AND COOKUNTIL POTATOES ARE BROWNED ON BOTTOM AND CRISP.
INVERT POTATOES ONTO AWARMED SERVING PLATTER.
CUT AS YOU WOULD A PIE.
EACH SERVING = 318CALORIES, 4 g PROTEIN, 18 g FAT, 18 mg SODIUM, 36 g CARBO, 47 mg CHOL.
EACH SERVING = 50.
5% CALORIES FROM FAT.
Ingredients
Directions
MELT BUTTER IN A 10 NONSTICK SKILLET.
REMOVE FROM HEAT AND TURN PAN TOCOAT BOTTOM AND SIDES WITH BUTTER.
POUR OFF EXCESS AND RESERVE FOR LATER.
PEEL POTATOES AND SLICE AS THIN AS POSSIBLE.
LAYER OVERLAPPING SLICES INPAN BOTTOM AND UP SIDES.
SPRINKLE WITH SALT AND PEPPER.
BRUSH A LITTLEBUTTER ON POTATOES.
LAYER REMAINING POTATOES AND BUTTER IN PAN AS BEFORE.
COOK OVER MEDIUM-LOW HEAT UNTIL POTATOES BEGIN TO COLOR, ABOUT 10 MINUTES.
REDUCE HEAT TO LOWEST SETTING, COVER AND COOK POTATOES FOR ABOUT 30MINUTES OR UNTIL TENDER.
UNCOVER AND RAISE TEMPERATURE TO MEDIUM AND COOKUNTIL POTATOES ARE BROWNED ON BOTTOM AND CRISP.
INVERT POTATOES ONTO AWARMED SERVING PLATTER.
CUT AS YOU WOULD A PIE.
EACH SERVING = 318CALORIES, 4 g PROTEIN, 18 g FAT, 18 mg SODIUM, 36 g CARBO, 47 mg CHOL.
EACH SERVING = 50.
5% CALORIES FROM FAT.
