I freaking love potatoes. Yes. I AM Irish. But that’s like a whole different story.
This month I decided to give Martha Stewart a try. You know how she has a million of those Everyday Food cookbooks? Well, we sell a lot of them. I decided to go with FRESH FLAVOR FAST! because I love alliteration. And Fresh food.
Anyway, back to the potatoes. I was paging through the book when I found a recipe called Potatoes Anna. It is basically thinly sliced potatoes, all buttered and baked into a cake. And I love cake as much as I love potatoes, so I was like, why not?
This recipe was DELISH. and really freaking easy, aside from the whole thinly slicing like 5 potatoes. Sounds easy, but making those sliced uniformly sized was a little tricky, especially since I didn’t actually want to cut my fingers off.
But the rest of the process is basically Apply butter and salt and lay the slices out and then fry and bake that shit! Super easy!
I made this recipe for one of our Staff Meetings, since I thought that maybe it was time I started actually sharing my cooking with my dear co workers. You know, since they have to hear about all my cooking escapades anyway, they might as well enjoy a taste.
Overall, the reaction was pretty good.… But honestly, the perfectionist in me wants to make this dish a millions times over and over again until it’s perfect! why? Well. below you will see the very pretty, pristine picture of Potatoes Anna as presented by Martha (F-ing) Stewart.
So Pretty, Right???? And it looks so simple!
But below, you’ll see MY version of Potatoes Anna:
OMG, PEOPLE ATE THAT????
yes. yes they did. and it was DELICIOUS. it just happens to look like.…. crap. clllll the crap.
So, Potatoes Anna, guys: really easy, really yummy, but apparently you have to make it a few times before it actually looks good. >.>
6 medium russet potatoes (2 3/4 pounds total), peeled
6 tablespoons butter, melted
Coarse salt and ground pepper
Preheat oven to 450 degrees. Using a food processor with a slicing blade or a sharp knife, slice potatoes as thinly as possible, 1/4 inch thick or thinner. (Do not place sliced potatoes in water; the starch is needed to bind the layers.)
Brush bottom of a 10-inch cast-iron skillet with 1 1/2 tablespoons butter. Starting in center of pan, arrange potato slices, slightly overlapping, in circular pattern, covering surface. Brush with another 1 1/2 tablespoons butter; season well with salt and pepper. Repeat for two more layers.
Place over high heat until butter in pan sizzles, 2 to 4 minutes.
Transfer to oven; bake until potatoes are fork-tender, about 1 hour. Remove from oven. Run a small spatula around edges of potatoes; slide large spatula underneath potatoes to loosen. Carefully invert onto a plate, and cut into wedges.