Description
Ina Garten’s Potatoes Anna elevate simple ingredients into a French culinary masterpiece of buttery, layered potato perfection. Crisp golden edges and silky interior make this elegant side dish irresistible for discerning home cooks seeking restaurant-quality comfort.
Ingredients
Scale
Main Ingredients:
- 2 lb (907 g) Yukon Gold potatoes (6 medium), peeled, thinly sliced
- 6 tablespoons (84 g) grated Parmesan cheese
Seasoning Ingredients:
- 1 ½ teaspoons finely chopped fresh thyme
- 2 cloves garlic, finely chopped
- ¾ teaspoon salt
- ¼ teaspoon pepper
Fat Ingredient:
- 5 tablespoons (71 g) butter
Instructions
- Preheat an oven to 425°F (218°C), ensuring the rack is positioned in the middle.
- Thoroughly wash and peel potatoes, then slice them uniformly thin using a mandoline or sharp knife. Submerge sliced potatoes in cold water to prevent oxidation and maintain their crisp texture.
- Grease a 10-inch (25 centimeters) ovenproof skillet with 1 tablespoon unsalted butter, coating bottom and sides evenly. Prepare a 12×12-inch (30×30 centimeters) aluminum foil sheet, lightly spraying with non-stick cooking spray.
- Melt remaining 4 tablespoons unsalted butter in a small saucepan. Incorporate fresh thyme leaves and minced garlic, warming gently for 60-90 seconds until aromatic. Combine kosher salt and freshly ground black pepper in a separate small dish.
- Carefully pat potato slices dry using clean kitchen towels or paper towels. Create initial potato layer in skillet, arranging slices in circular overlapping pattern. Generously brush with herbed butter mixture, sprinkle salt-pepper blend, and distribute 2 tablespoons grated Parmesan cheese.
- Repeat layering process two additional times, ensuring even distribution of butter, seasoning, and cheese between each potato layer.
- Construct final potato layer, brushing with remaining butter mixture and seasoning. Gently compress layers using a spatula to enhance cohesion.
- Position skillet over medium-high heat, cooking for approximately 5 minutes. Occasionally shake skillet to prevent sticking and promote even heating. Cover with prepared foil.
- Transfer skillet to preheated oven, baking with foil for 15 minutes. Remove foil and continue baking 20-25 minutes until potatoes turn golden-brown and become tender.
- Remove skillet from oven, allowing potatoes to rest for 2-3 minutes. Carefully loosen edges using a flexible spatula. Invert potato cake onto serving plate, cutting into wedges for presentation.
Notes
- Savor the luxurious transformation of humble potatoes into a stunning French culinary treasure that elevates any meal.
- Careful layering creates a mesmerizing potato cake with golden edges and a tender, melt-in-your-mouth interior that celebrates simplicity.
- Mastering the technique requires a steady hand and attention to detail, delivering a restaurant-worthy side dish that looks incredibly impressive.
- Selecting the right potatoes matters tremendously – Russet or Yukon Gold varieties guarantee a creamy center with maximum structural integrity.
- Parmesan cheese works magic, adding a nutty depth and helping develop an irresistibly crispy exterior that crunches with every bite.
- Serving the potato cake immediately ensures peak texture, with optional reheating in a hot oven to revive its original golden crispness.
- Prep Time: 40 minutes
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 310 kcal
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 35 mg