Title: Potatoes Anna
Categories: Tested, Side dish
Yield: 4 Servings
3 lb Russet Potatoes, Scrubbed
(I Used 2 large potatoes)
1/2 ts Salt
ds Ground black pepper
1 ts Garam masala
(I Omitted for test run)
4 tb Butter, melted
1 tb Chopped fresh chives
(Didn't have)
I used 9 inch cast iron frypan.
Preheat oven to 450 F.
Slice potatoes thinly about 1/8 inch using a madoline. Pat potato
slices dry with a towel.
Heat oven proof saute pan over MEDIUM heat. Spoon 2 tablespoons of
butter into the pan and swirl to coat.
Keeping pan on burner -
Place a layer of potatoes slightly overlapping to cover bottom of the
pan in a circular concentric pattern. Brush with butter and season
with spice mixture.
Repeat adding layers of potatoes, butter and spice until all potatoes
are used. On top of the last layer brush with butter one last time.
By this time bottom layer should be busy crisping. (Used big burner
on Med Hi (Level 6) - Next time use lower setting - try Level 5)
Carefully cover the pan tightly with a lid or foil and b ake for 20
minutes. Uncover and bake another 20 minutes until potatoes are
beautifully browned and crisp on the top and the potatoes are cooked
through in the center of the pan (Test with knife point)
Remove from oven. If necessary use a spatula to loosen the edges and
the bottom layer from the pan. You can serve the potatoes in the pan
at the table - use a pizza cutter to cut into triangular slices. Or
you an incert onto a large plate and serve up side down.
Orginally tested with just salt and pepper. Used foil to make cover
for pan. Baked an additional 10 minutes from above to try to get top
golden brown.
Important to use right heat under fry pan in the beginning. I am
guessing level 5.
This should work with any spices of your choice.
From Betty Crocker.Com Tested 10/09 Very nice potato side dish.
Does not reheat very well next day. Revamp for serving for 2 but
using same butter/spice level.
