Potatoes anna

Potatoes anna

By
From
Margaret Fulton Favourites
Serves
4-6
Photographer
Tanya Zouev and Armelle Habib

I like to make this classic French buttery potato cake in a solid cast-iron frying pan, which can be put in the oven. Alternatively, a 20 cm cake tin can be used.

Ingredients

Quantity Ingredient
1kg medium, yellow-fleshed potatoes, peeled and cut into wafer-thin slices
60g butter
salt

Method

  1. Preheat the oven to 190°C. Line a castiron frying pan or a 20 cm cake tin with baking paper. Place the potato slices in a colander and wash well under cold running water. Dry thoroughly with a tea towel. Place in a large bowl.
  2. Melt the butter and toss in the potatoes with a large pinch of salt. Arrange potato slices in layers in the prepared pan or cake tin in neat overlapping circles. Bake for 30–45 minutes or until potatoes are tender and golden. Use a metal spatula or knife to lift and check the potatoes are not burning. Place a heated serving plate on top of the pan and flip over to turn out the potatoes. Serve hot.
Tags:
Margaret
Fulton
Favourites
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