Potatoes Anna with Rosemary

By LittleValley

You can replace the rosemary with thyme, basil, or sage for other delicious versions of this classic dish.

Ingredients

• 2 pounds baking potatoes
• 1 teaspoon rosemary, chopped
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons butter, melted
• 2 tablespoons olive oil

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 425 degrees F. Peel potatoes and cut into paper-thin slices.

2. In cup, mix chopped rosemary, salt, and pepper. In another cup, mix margarine and oil. Lightly brush bottom and side of 9- or 10-inch cast-iron or oven-safe nonstick skillet with some oil mixture.

3. Beginning at outside edge of skillet, arrange 1 layer of potatoes in concentric circles, slightly overlapping slices, to cover bottom of skillet. Sprinkle with some rosemary mixture; drizzle with some oil mixture. Continue layering potatoes in concentric circles to make 2 more layers, sprinkling each layer with some rosemary mixture and drizzling with some oil mixture.

4. Lightly grease sheet of foil with remaining oil mixture; place foil, greased side down, on top of potatoes. Place heavy skillet or lid on top of potatoes to weight them down. Cook 5 minutes over medium-high heat until underside is lightly browned.

5. Place skillet in oven and bake 10 minutes. Uncover and bake 10 minutes longer or until potatoes are tender.

6. To serve, place large round platter upside down over skillet; grasping them firmly together, carefully invert potatoes onto platter. Garnish with rosemary sprig.