Potatoes Anna

Potatoes Anna

By
From
Encyclopedia of Food and Cookery
Serves
6-8

This is a round ‘cake’ of thinly sliced potatoes, which is turned out and cut into wedges for serving. In kitchenware shops a special Anna tin is available, but you can get good results using a small, heavy frying pan. Choose potatoes of the same size, to give even rounds.

Ingredients

Quantity Ingredient
1kg old potatoes, peeled and finely sliced
90g butter
freshly ground black pepper
salt

Method

  1. Dry potato slices well. Rub frying pan generously with butter and arrange a layer of potatoes in neat, overlapping circles. Season with salt and pepper and dot with small pieces of butter.
  2. Arrange another layer of potato slices on top, with more seasoning and butter, and continue until potatoes and butter are used up.
  3. Place pan on top of stove over low heat, cover with buttered baking paper and a lid, and cook gently for 20 minutes. Remove lid and paper, transfer pan to a preheated moderate oven. Continue cooking for 30–40 minutes or until potatoes are brown and crusty on the bottom and cooked through when tested with a skewer.
  4. Rest for 1–2 minutes, then invert potatoes onto a heated platter. Cut in wedges to serve.
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