Potatoes Anna is a classic French dish made with thinly sliced potatoes and onions.
- Carbohydrate 34.97578 g
- Cholesterol 7.6325 mg
- Fat 3.888255 g
- Fiber 2.69599992036819 g
- Protein 4.170975 g
- Saturated Fat 1.984319 g
- Serving Size 1 1 Serving (206g)
- Sodium 49.090375 mg
- Sugar 32.2797800796318 g
- Trans Fat 0.27175275 g
- Calories 186 calories
Step-by-step
- Slice the onion as thinly as possible and set aside.
- Slice the potato as thinly as possible and set aside.
- Get a heavy oven proof pan or skillet. I used my iron skillet.
- Put the oil in the skillet and swirl it around so that the bottom and sides are well covered. You can use a pastry brush to do this as well.
- Put a layer of potatoes. Put them in a daisy pattern, larger pieces covering the outside, smaller in the inside.
- Put some of the onion slices on top of the potatoes.
- Put more potatoes on top of the first layer, and sprinkle very lightly with seasoned salt.
- Continue doing this until you have used up all the potatoes and onions.
- Melt the butter, and drizzle it over the layers.
- Place in a preheated 350 oven, cover and bake for 20 minutes.
- Remove cover and bake for another 15 or so minute, or until the potatoes are golden.
Leaving potatoes sliced too thickly prevents them from cooking through evenly before the exterior burns. Mastering this dish relies entirely on controlling moisture and thermal mass inside a heavy vessel like a 10-inch cast-iron skillet, which retains and distributes heat far better than thin aluminum pans.
- Slice the russet potatoes to approximately 1/8-inch thickness using a mandoline to guarantee uniform cooking times across every layer.
- Coat the interior surfaces of the skillet thoroughly with olive oil using a pastry brush to prevent starchy adhesion during the initial covered bake.
- Bake at 350 degrees Fahrenheit for 20 minutes covered with foil to steam the dense interior starch until tender.
- Remove the cover for the final 15 minutes of baking, watching for deep golden edges and a dry, sizzling crust that signals the complete evaporation of trapped water.
Pair these rich, layered potatoes with simple pan-seared white fish or roasted green vegetables to balance the starchy weight of the side. Assessing visual and auditory cues replaces guesswork, ensuring precise results every single time.
