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French- Anna Potatoes

Classic French dish with a trick to separate it from the rest, it really is comfort food at its best!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: brunch, Side Dish
Cuisine: French
Keyword: anna potatoes, baked potatoes, best potatoes, christmas, classic french dishes, comfort food, easter dinner, easy side dishes, famous dishes, famous recipes, French, french cooking, french potatoes, fried potatoes, julia childs, napoleon III, pommes anna, thanksgiving, yum
Servings: 6 servings

Equipment

  • Cast iron pan

Ingredients

  • 2 lbs. russet or Yukon gold potatoes, peeled and cut thinly.
  • 5 tbsp. butter, cubed I recommend a imported butter like Kerrrygold It is gluten free and soy free. All grass fed cows.
  • coarse sea salt
  • 1/2 tbsp dried or fresh rosemary, minced

Instructions

  • To start lets make the brown butter.
  • This is a very important step but if you mess up its ok, just throw it away and try again! To make the brown butter we will heat a sauce pan on medium heat.
    Add the butter, and stir. We want to melt the butter and get it to a very light golden brown. I can burn SO QUICKLY so keep all your attention here.
    As the butter is cooking, stir frequently and just watch for it to start to turn color. As soon as you see it start to change, pull it off the heat and into a bowl.
    If you happen to go too far and its dark brown, you burnt it and it will not taste good. Throw away and try again.
  • I know it sounds intimidating but I promise it isn't, just a matter of keeping a close eye. You can do it!
  • Ok now lets get the potatoes layered. Using a mandolin on the 4mm setting or 1/4 inch slice the peeled potatoes. If you do not have a mandolin you can use a food processor with a slicing blade or a knife.
  • Brush the cast iron pan with the butter on the bottom and the sides.
  • Now layer the potatoes slightly overlapping, working the shape of the pan in a circle. Between each layer carefully brush the potatoes with butter and lightly sprinkle some sea salt to taste and some rosemary. Continue to layer until you get 3 layers. Brushing and seasoning each layer between.
  • Pour any remaining butter over the potatoes evenly.
  • Move the pan to the stovetop and heat on medium heat for 10 minutes Here we are getting that gorgeous crust started.
  • After 10 minutes, Loosely cover with foil. Bake for 30 minutes.
    Then remove the foil and bake for 10-20 more or until you get a nice golden color.
    Remove and let rest for 10 minutes.
  • Here you can leave in the pan and cut into pie like slices or flip over onto a serving plate to showcases the golden crunchy bottom, Slice and serve.
  • Either way you are sure to impress!
  • ENJOY!