Pommes anna

Yield: 1 servings

Measure Ingredient
1 pounds Idaho Potatoes, peeled
4 tablespoons Butter or margarine, melted salt and freshly ground black pepper to taste

Preheat oven to 425! F. Cut the Idaho Potatoes into very thin slices, about l/16-inch thick. (You can use a food processor with the slicer blade attached or a mandolin.) Brush an 8-inch cast-iron skillet or pie plate with I tablespoon butter Arrange one-third of the potato slices in circular fashion over the bottom, slightly overlapping them. Sprinkle lightly with salt and pepper Brush with I tablespoon of butter Repeat the layers 2 more times, ending with butter Cover the potatoes with foil; weigh them dow n with a flat heavy lid, cake pan, or pie plate. Bake in oven for 30 minutes. Remove the weight and foil. Bake 15 to 20 minutes longer or until the potatoes are browned and crisp on top. To serve, carefully invert the potatoes onto a serving platter Cut into wedges. (Makes 3 servings) From the files of Al Rice, North Pole Alaska. Feb 1994

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