Yukon Gold and Sweet Potatoes Anna

By LRay

Martha Stewart Living, December 2013, page 99.

TIP:

The Japanese Benriner mandoline slicer (jbprince.com) makes quick work of cutting potatoes and other vegetables into thin, even slices. It’s less intimidating and easier to clean and store than a traditional metal mandoline.

Ingredients

• 1 1/4 pounds Yukon Gold potatoes (3 to 4 medium), peeled
• 1 1/4 pounds sweet potatoes (2 medium), peeled
• 6 tablespoons unsalted butter, melted
• Coarse salt and freshly ground pepper

Preparation

Step 1

Step 1

Preheat oven to 425 degrees. Cut Yukon Gold and sweet potatoes into 1/8-inch-thick slices with a handheld slicer or sharp knife, keeping potato varieties separate.


Step 2

Brush an ovenproof 10-inch nonstick skillet with butter. Starting in center of pan, arrange about 20 Yukon Gold slices, slightly overlapping, in a circular pattern, covering surface. Brush with butter and generously season with salt and pepper. Make another layer with sweet-potato slices; brush with butter and season. Repeat, alternating Yukon Gold and sweet-potato slices. Drizzle any remaining butter on top of potatoes.


Step 3

Place skillet over medium-high heat and cook until butter vigorously bubbles in pan, about 4 minutes. Transfer to oven and bake 30 minutes. Tent loosely with foil and continue to bake until potatoes are easily pierced with a knife, about 20 minutes more. Remove from oven. Run a small rubber spatula around edges of potatoes to loosen. Carefully invert onto a plate and cut into wedges.