Potatoes Anna with Rosemary
A few ingredients are all it takes to convert the humble potato into a beautiful and delicious dish. Thinly sliced, brushed with butter, and arranged in a spiral, the potatoes are baked in a skillet, then inverted like a cake and cut into wedges. Using your food processor makes quick work of slicing the potatoes, but a mandoline or sharp knife would be fine too.
- Preheat the oven to 425 degrees.
- Peel the potatoes and, using a food processor fitted with the slicing blade or a mandoline (*See Note below), slice them very thin, immediately placing them in a large bowl of cold water.
- Drain the slices and pat them dry between paper towels.
- Brush the bottom and side of a 9-inch heavy ovenproof skillet, preferably non-stick, with some of the butter, and in the skillet arrange the slices, overlapping them slightly, in layers. Sprinkle with salt and pepper and some of the rosemary. As you go, brush each new layer with butter and sprinkle with salt, pepper and rosemary.
- Place foil that you have buttered or sprayed with cooking spray on top of the potatoes, press down on the layers firmly, and bake it in the middle of the oven for 30 minutes.
- Remove the foil and bake the potato cake for 25 to 30 minutes more, or until the slices are tender and golden.
Invert the potato cake onto a cutting board and cut it into 8 wedges.
Note: A mandoline is a hand-held cutting device for thin-slicing, juliennes and many other specialty cuts. It can be found at any kitchen suppy shop.
Find more recipes from Alison Needham on Family.com, or visit her blog at www.agirlamarketameal.com.