ms1I 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:

potatoes anna


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. >.>


Pota­toes Anna

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.

1 Comment

  • There is some­thing else in the dish in her pic­ture to give it that col­or­ing. I’m pret­ty sure if you fol­low the recipe exact­ly, it will NEVER look like that, no mat­ter how many times you make it. (But it will ALWAYS be deli­cious!).

So, what do you think?