Make Ahead Side Dish – A French Classic, Potatoes Anna
As the holiday season approaches I am looking back to find my favorite recipes because I am hoping that since I moved to Vermont I might have company this year. We are having some friends from New Jersey visit in a bit but as we are so discombobbled we are going out to eat. The “big three” holidays of Thanksgiving, Christmas and New Years are coming and there are plenty of other dinner parties or celebration dinners where you might be on the lookout for a make ahead side dish to help with meal planning. This recipe for Potatoes Anna is a slight adaptation to the classic and can be made up to 8 hours ahead. It’s a nice alternative to mashed potatoes and a delicious addition to any meal.
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Potatoes Anna
Serves 6
- 6 medium russet potatoes or 3 large yukon gold potatoes
- 4 TBS unsalted butter, melted plus
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 tsp unsalted butter for the pan
- Preheat oven to 450°
- Peel the potatoes and slice them evenly and thinly – 1/4″ thick. This is best done with a mandoline if you have one
- Stir the garlic powder and salt into 4 TBS of melted butter
- Heat a 12″ cast iron skillet over medium heat until the 1 tsp of butter melts. Brush the butter around the bottom of the pan so that it is coated.
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- Layer the potatoes, slightly overlapping in the pan. Brush with the melted garlic butter. Add a second layer of potatoes, brush with garlic butter, then a final, third layer of potatoes and garlic butter.
- Heat the pan on the stove top over medium high heat until you hear the butter start to sizzle.
- Place the pan in the preheated oven and bake for about 20 – 25 minutes until the potatoes are soft. Turn the pan halfway through baking.
- Carefully invert onto a plate if serving immediately.
- The potatoes Anna can be made up to 8 hours ahead and reheated when needed.
How Were the Potatoes Anna?
My mother used to make this make ahead side dish and I haven’t had it in a very long time. She did not add the garlic – she made it the classic way with just butter. What you get with this dish is a crispy exterior and a buttery, soft interior. It’s a delicious way to serve potatoes. As I mention in the notes in the recipe they are delightful with a little bit of sour cream. The hubby grew so many potatoes this year I am trying to find different potato recipes to utilize them all.
