Potatoes Anna (The ULTIMATE Potato Side Dish!)
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- Опубліковано 26 вер 2024
- This Potatoes Anna recipe is a fantastic French recipe, that is crispy on the outside and buttery on the inside. It takes minimal ingredients to prepare and this recipe doesn't require you to cook it on the stovetop first, you can place it right in the oven to bake the whole time!
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POTATOES ANNA RECIPE
Serves 8
Print Recipe Here
entertainingwi...
INGREDIENTS:
2 ½ pounds (1133 g) russet potatoes, peeled and sliced to 1/16" thickness (1.5mm)
4 tablespoons (60 ml) melted butter
Kosher salt and freshly cracked black pepper, to taste
2 Tablespoons (30 ml) fresh thyme, minced
2 garlic cloves, minced
METHOD:
Preheat oven to 450F (230C).
Melt the butter and add the garlic in a small saucepan and stir to combine and set aside. If the butter starts to congeal while you are going through the cutting and layering process, just reheat the pan and re-melt the butter.
Peel the potatoes and slice one potato at a time. It's better if the potatoes don't sit out too long or they will turn brown and become too wet.
Butter a 10" (25 cm) non-stick, oven-safe pan (no plastic handles) with the garlic butter.
Place the first potato slice in the center of the pan, and layer the other potatoes all around the pan, slightly overlapping in an escargot pattern until the bottom of the pan is lined with one layer of potatoes.
Brush the top of the layer with the melted garlic butter using a pastry brush and dabbing more than brushing, so that you do not disturb the pattern. Season with salt and freshly cracked pepper to taste, and a sprinkle of fresh thyme.
Add the second layer of potatoes and continue with this process of layering and buttering, seasoning each layer until the skillet is filled halfway up.
Bake for 30 minutes. The potatoes will be crispy and curled on top, and should be "knife tender".
Allow the skillet to cool for 5 minutes, then loosen the edges with a knife. Place a cutting board or 12-inch (30 cm) plate over the skillet and flip it.
Season the crispy top with fleur de sel sea salt, freshly cracked pepper, and a sprinkle of fresh thyme.
Slice into wedges and serve immediately.
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My father (of Austrian heritage) made this frequently when I was growing up, but he prepared it in a cast iron pan on the stove. Everyone loved it.
In my opinion you can NEVER go wrong with cast iron. I inherited a beautiful highly seasoned cast iron skillet from my great grandmother after she passed away at 96 yrs old. So that cast iron skillet was over 160 yrs old bc not only did my great grandmother passed it down to me but my great grandmothers mom passed it down to her.
Your techniques are impeccable. As a former professional cook, I follow along and have not had to edit. Brava!!
Bonjour! My Mother made a variation of this....she added grated cheese (Gruyere was her favorite) and dribbled a few tablespoons of heavy cream on each layer..... it was wonderful! To serve as an entree, she would add a protein like diced ham....Bon Appetite!
That’s what I was thinking I would do also. You can’t have enough cheese 🧀
Sounds delicious. I’ll try it
Oh yum 😋
Back in 1965 (probably b4 you were born) a British chef named Robert Carrier (you should Google him) published this dish in his book back in the day and recreated it on his afternoon British food programme and I've been making it ever since. It's a lovely dish that all my family and friends have devoured over the years. Thanks for bringing it back to a new generation.
Robert carrier was an American chef
Sorry, yes I know. But he was such an Anglophile, and I'm sure he wouldn't mind. More importantly, I'm so happy you replied and that someone else remembers this lovely man. Peace.
I remember him.
I’ve been making this for a while, most often for brunch along with eggs, grilled tomatoes, baked beans and some meats (usually bacon and sausages). It’s delicious!
Looks easy and delicious!
Next Level Tip. Reg. Btr. has 350 smoke point so Use Quick Home Made Clarified KERRYGOLD Butter, Lay 5-8 Sprigs of Thyme (or Rosemary or Tarragon or Parsley etc.) On Bottom with Butter and begin. The flavors cook up thru the potatoes leaving you an even balance of flavor thru out. Also, add a small amount of good freshly grated Parma. Reggi. Cheese to each layer and back off salt a bit to compensate. I like to blast mine on stove top on High for 5 min to get the bottom started.
These are delightful Beth! I make them often in a cast iron frypan served with roasted chicken & veggies! Happy weekend! ❤️🍁
So yummy right?! Happy Weekending to you too!
Thanks. I was wondering about cast iron.
What a beautiful presentation! 😍
I love potatoes Anna and I also put fresh thyme in every layer. Thanks for reminding me to make it again. It’s been a while. Take care. ♥️
looks easy to make and very appetizing
@EntertainingWithBeth -Not the most frequent commenter I know, but I had to just take a moment again Beth, to say how very much I appreciate you. After all these years, you still take the time to try to answer/reply to as many of your audience as you can. It really touches me. Most don't know how much time and effort (not to mention expense) goes in to making the lovely videos that you share. And to do it while loving and raising a family at the same time? Traveling, juggling two homes, one here, one in France...Shew! Not for the faint of heart! I enjoy so much reading through the comments and pay particular attention to the one's you answer, as I still learn so much! For example, the person who asked if you could do it with sweet potatoes instead. And you not only told them yes, but took the time to give them ideas on how they could do it! Your experience and passion for cooking and entertaining really shine through in moments like that, not just in your videos. I feel so privileged to be able to enjoy the free content on UA-cam. And your channel is still and absolute favorite of mine and for very good reason! You are an inspiration. Truly Beth. I would be so proud to have accomplished as much as you have... Enjoy your life! And thank you again for teaching me how to add beauty and delicious foods to my life! Can you believe it's almost Spring? You'll be back in France before you know it! xx ~Sun☀ Edited to say, I made this dish last night and it was as delicious as it was beautiful!😍
I couldn,t agree more 😊
Aww thank you SO much for taking the time to share your sweet words! @Sun-Soul you have been such an inspiration for me over the years with your kind comments and words of encouragement! I could never have continued creating content all these years without a group of supporters like you cheering me on! So THANK YOU for that! The Community aspect of UA-cam is really the best part! :)
@@EntertainingWithBeth 🥰
In the late ‘60’s I used to make this. It’s a fabulous dish. I used a deeper, narrower stainless steel bowl.
This just looks so heavenly!!! I’m going to try it! I can’t stand cheese, and I’m always looking for fancy potato dishes that don’t contain it. This is perfection! ❤❤❤
this is so pleasing to the eyes! looks gorgeous. Thanks Beth.
You are so welcome! Hope you enjoy! 😉
Greetings from Redondo Beach CA USA 🇺🇸. Great concept of baking potatoes and looks delicious, too. Cheers 🥂
Thanks for watching! Hope you enjoy! :)
Cant wait to make this soon for me i never had potatoes anna before perfect for my after office snacks
This looks so tasty -- and it's absolutely gorgeous!
So good! Hope you enjoy!
I made this tonight for dinner and it was fantastic! Beth never disappoints. Thank you!
So Glad you liked it!! 👌💕
You make everything look so easy and wonderful!
Aww so glad you enjoyed! And I promise it is easy! And SO yummy too!
Yum! I think I will add alternating layers of potatoes and possibly pastrami! Thank you .
As always, delish perfection from BETH! Potatoes Anna, with a simple Salade Verte, are on my meal plan this week! With BETH'S easy to follow professional tips, even the novice cook will be able to follow this pretty and delicious looking dish from one of my favorite content creators. Thank you BETH!
Aww so happy you enjoyed it! It's super easy and so yummy! Sounds like a great plan with a simple salad! :)
J'ai faim chaque fois que je regarde tes video's! merci beaucoup pour la recette😊
Ha! Ca c'est le but! :) J'espere que vous allez l' aime! :)
Beth is so nice to watch. Always great recipes. Side note: back in the day we used a simple stainless mandolin. Nothing fancy schmancy. 😊 Looks great!❤
Oh my, looks yummy. 😋
this looks so good..think I might make tomorrow. I bought a good mandolin too and always use the knob on food cause I know darn well I’ll slice my fingers. Thanks so much…good to see you.
Lovely side dish.i was thinking what to make for dinner along with roasted chicken and your video popped up.thanx Beth as always for solving our menu problems.
Ha! Oh perfect timing!! I hope you enjoy it! :)
Looks delicious Beth. I always look forward to your new videos. Keep up the good work!
Aww thanks! I'm so glad you enjoy them!!
I’m all in! I look forward to making this. Thank you for the recipe!♥️☮️
I am so glad you are still good and healthy I saw your macarons video 10 years ago 😂
Ha! Oh yes still at it! :) Thanks for dropping in ha!
Great side dish for baked cod
You could also dust in a thin coating of corn starch and spices between the layers of slices.
Well, I totally got sucked into your channel and spent the last 2 hours watching your amazing videos!:) Awesome channel! I truly felt like I was sitting across from you. Thanks for sharing!
Lol! Aww so glad you found me and enjoyed the videos! WELCOME 🤗 to the community I’m so glad you are here!
can you make this in a cast iron skillet? It's the only skillet I have that goes into the oven. I just love your videos! I save all of them and refer to them often!
Aww thanks! So glad you have enjoyed them! Yes you can make this in a cast-iron skillet if your skillet is really well seasoned (via age and use) and has a nice non-stick property to it. And just to ensure if will flip out after it's baked add double the amount of melted butter you see me add, and that should do the trick! Hope you enjoy it!!
OMG this looks sooo good. Thank you, Thank you, thank you!!!!
Oh it's SO good! Definitely worth the effort! :) Hope you enjoy!!
Looks yummy! I’ll definitely give it a try.
Delicious 😋👍🥰
This is one of my favorites for brunch along with eggs and grilled tomatoes or shakshouka. Delicious!
Oh yes! Great idea!!
looks sooo good!! and i might be able to make this!
YES! You absolutely can!! :)
All bet that tastes wonderful
Wow yummy yummy yummy yummy very delicious potato 🍠😊
Thank you
Looks wonderful. I'm going to make this. Can't wait..XOXO Doreen
Hope you like it!
I love potatoes❤❤❤
Thank you. You explained this so clearly. It's simple and looks yummy. I can't wait to try it! 😊👍
You’re welcome 😊 I hope you enjoy it as much as we do! :)
OXO ROCKS!
Don't they?! And I know they'll be even better as I age ha!
lovely side dish,
Merci.
Thank you. Can’t wait to try this. Love your bubbly presentation! LoL
Love Pommes Anna ,delicious .
I wonder if some shredded cheddar cheese and minced ham between layers would make this a main course.
Oh sure! That would be a yummy idea! :)
OXO products are great!
Good job! Only thing is it might be best to keep potato covered with parchment or lid so they don’t dry out during baking.
Beautiful and fairly easy. ❤ Thx
Variations (tested and soooo good): duck fat instead of butter; alternate potatoes with sweet potatoes and/or butternut squash
Wow..Yummy recipe
From India
So glad you enjoyed!
Beautiful!
I remember this being in the Nancy Drew Cookbook and I think it had the same name...
Love it.
Yum!!!!!!!!!!!!!!!!!
Looks delicious. Will have to try it sometime, maybe with dill and a yogurt-based sauce to put on afterwards.
Yes and top with a little smoked salmon, that would be great too!!
Ohhhhhhh, Great dish for Easter :)
Oh yes!👍
My dear new best friend very nice sharing stay connected I am Indian
Very nice presentation but not enough tasty things and seasoning in between Layers Needs 🎆🎇&🌶🫑🧅love the Look of the Dish and will make it my Way Thank you gave me inspiration to do more with my :Potatoes-Taters-Spots etc Never seen this Version before Keep up your different Ideas Happy Kitchen always best Results 👍Happy Family and Friends😋🌞💐
Sixty or so years ago, Julia Child taught me that butter is one of
Nature's most perfect foods and a 'sufficient' amount is never too much.
My Dad would make something like this in a cast iron pan with bacon grease using a potato peeler. The top would come out like potato chips, and the center like au gratin potatoes. I haven't been able to match it.
Beth I made this last night and my husband loved it and then he asked me if I had learned it from you 😆
Ha! Aww that's sweet! So glad he enjoyed it! And can recognize my recipes ha! :)
Finally, at 60 yo, I now use a mandolin, but I use it with a cut-safe glove (I have a hard time with the 'hat')
Oh wow! Yes that's another great way to go too!
would It work if I assembled earlier in the day and stored in the refrigerator for the day then take it out an hour before I need to cook and cook at that time?
can i use garlic olive oil in place of the butter?
How is the book coming along. Can't wait
I think your garlic press is the best one on the market.
Ha! Oh it SO is! It's truly one of my most cherished items! Ha!
What if you alternated the layers with thinly sliced meaty tomato?
👁👁 Excellent video
Another recipe for my cast iron cookware.
You said 450° for the 1st 30 min. How long after that? 350°?
I did not realize you could put a non stick pan into a 450 degree oven.
I'm glad you brought up that subject! You might be able to if it was a ceramic finish, but I don't think other nonstick finishes are safe at that heat level. I got rid of all my Teflon pans when the health warnings about them were made public. I'm shocked that I still see Teflon-type pans for sale and people buy them.
I don’t think Robert Carrier was British. He lived in the UK for a while, but he was either American or Canadian.
Is there only 2 types of potatoes in the US? cos all I hear about are russets or Yukon gold
Ha! No but they are the most popular I suppose :)
Could I use a shallow Dutch oven? Thanks
I think that could work, if the surface has a good non-stick property to it otherwise it could be hard to turn out :)
I got the notification but haven’t been able to see the comment
@@EntertainingWithBeth thanks
I would use an electric meat slicer to slice the potato.
Enlightening!! Alas, this old body has sworn off butter😭i'm wondering if olive oil could be at all viable
That's such a sexy dish!
Sorry you lost me when you said to use salted butter? I choose the amt of salt I want in something
Salted butter here in the US isn't really salty, meaning it's not like French butters where you actually taste the salt. It's just more "flavorful".
Jazz hands 39 sec in, lol
How do you not wash potatoes? They’re going to be gritty with dirt.
Oh, I wash my potatoes. I just don’t show it on camera because I figured everybody knows how to do that. 👌
@@EntertainingWithBeth you say in your video not to do that in order to keep them as starchy as possible so they stick. That’s why I was confused.
@jennifermcmillan9518 oh meaning, don’t dunk them in water some people do that like french fries they cut them and then let them soak in water that I would not do Oh yes they will get all soggy and not crisp.
@@EntertainingWithBeth ok. Thank you for the clarity.
@jennifermcmillan9518 of course my pleasure!
MMMM...needs some cheese in the middle.
Love potatoes but could not love this recipe. It was greasy and bland, rescued it with alot of ketchup. Reminded me if a Spanish Omelette-same issues. The video is masterful though!
Darling, add the Cheese please.
That mandoline is 99.99$!!! Not cheap.
17 bucks at target for the handheld perfect cuts
I think I cut myself 75% of the time I cleaned my mandolin... got rid of it...
Potatoes Anna! Used to be one of my favorites and I added thyme, too! I love that you can make any size. I had a six inch skillet that was perfect since it was just myself. It's actually enough for two, so just right for roasting a couple of bone-in, skin-on chicken breasts for a meal for two. Or two meals for one person. (For that, I would sometimes roast the second breast fresh and reheat the potatoes by flipping back into the original skillet ("crispy" side down) and warming through on a medium heat then flipping back over onto broiler safe plate and finishing for a moment under the broiler if super crispy top is desired again. I usually just warmed in the skillet, turned it up to medium high for a couple of minutes at the end then flipped it back out, bottom side up again, and called it done. Crispy enough! Some quick green veggies and/or salad and done!
Yours food always looks gorgeous and you give us all confidence with your calm matter of factness. You just assume we're all capable and so we believe. ❤
Aww I do because you are ha!! Love the idea of the mini skillet for two! :) Great idea!!
Look delicious Beth. Thanks!
2:10 and russet potatoes are nearly impossible to get clean. So peel them. Then a quick rinse to get any dirt off. The crunch of dirt in my food is a turn-off
Yummy! Can you do a Sweet Potatoes Anna, too? Or is that not possible? I'm trying to figure out how to do it with brown sugar and pecans without scorching it!
Oh yes you could! This is what I would do. Make the first layer in the pan, just with the melted butter so it doesn't stick. Then after each layer brush with the garlic butter and add a sprinkle of brown sugar, or for a subtler touch a drizzle of maple syrup, I might even swap the thyme for fresh sage would would be an awesome combo too!
@@EntertainingWithBeth OMG, Beth, this is just one more reason I love you so... !🤤
@@Sun-Soulha! Awww love back! 🎉😂❤
This looks so delicious! I love potatoes!!
That looks delish! I grow my own garlic and I love to use it in awesome dishes like this! Mmmmm....
Wow looking so beautiful potato snacks recipe very 😋 big like 👍
You had me at garlic butter!
Ha! Right?!
😋
Potato pie, as it's commonly known as in the northeast, I've made this dish a few times it is a fun to prepare and hearty dish.