Tricolor Potatoes Anna
Potatoes Anna is a tasty dish of meltingly tender, thin slices, roasted potatoes. Make it special with 3 different colored potatoes.
Last weekend I made Potatoes Anna for dinner. And just for fun, I decided to do it in three spring colors–without any dye or coloring. You see I was the lucky owner of organic potatoes in purple, pink and yellow!
Tricolor Potatoes Anna
It all started when I did my last buying club order. Perusing the available produce, I saw that, in addition to purple potatoes (which I already knew were fun), they had some new “Mountain Rose” red potatoes. These were different in that they didn’t just have red skins–they were pink on the inside.
I just had to have them–and the purple ones too! Hey, vegetables can get boring by the end of winter and these may even provide some extra antioxidants!
Pink and Purple Potatoes!
I first made them as boiled potatoes and when my youngest mashed them up on her plate, she declared, “These look like cotton candy!” Bright and fluffed up, they actually did. I sooo should have gotten my camera.
Wanting to capitalize again, I decided to try a recipe for Potatoes Anna, this time with Yukon Gold for a third color. In Potatoes Anna, you layer thinly sliced potatoes with butter and I was worried the preparation might be a little time consuming. But I skipped peeling them and pulled out my salad shooter (a mandolin would work too), and the potatoes were cut in no time. The butter part was easy too, just brushed on with a pastry brush.
Brush butter between each layer
When I served them, my youngest decided she preferred the “cotton candy” potatoes, but I think my husband was in heaven. Pretty sure he’ll be excited even if I use just the Yukon gold next time. I think I may try it with a few herbs next and run it under the broiler at the end for some tasty extra browning–mmm!
Potatoes Anna Served
Potatoes Anna
Ingredients
- 2 lbs potatoes
- 1/4 c butter
- salt
- pepper
Instructions
- Liberally brush an oven safe saute pan with butter. Arrange a layer of potato slices in concentric rings. Lightly brush the potatoes with butter and season with salt and pepper. Continue making layers like this until all the potatoes are gone.
- Place the saute pan on the stovetop and cook undisturbed over medium heat until golden brown on the bottom, about 4-5 minutes. Transfer the potatoes to the oven and cook until caramelized and cooked through, about 30 minutes, shaking the pan periodically to keep the potatoes from sticking to the bottom. If top layer hasn't browned by the time the potatoes are tender, raise heat to 450 and continue to cook until golden, checking often.
- To serve, drain any excess butter, place plate over pan and invert (so the bottom becomes the top). Cut in wedges.
Colorful potatoes and Potatoes Anna, you are really tugging at these apron strings Inger. I often see colorful potatoes but I usually shy away. Now that I see them, I will buy them next time. I can’t promise I will make Potatoes Anna though. I just never get the potatoes thin enough and that is most important. Salad shooter?
Thank you so much for sharing, Inger…
What lovely hues of potatoes! They do look like art. Cheers! J+C
Aren’t they? I think I’ll try to order them again and save a few for planting! Thanks for visiting!
Yours potatoes look beautiful Inger!!
Thanks Gloria!
Hi Inger, so beautiful. Tri-colour potatoes! How I love it. I always love potatoes, they are delicious no matter how we cook it. Besides, potatoes are very nutritious and has lots of health benefits too! So, in fact, I can practically eat potatoes everyday and hopefully I won’t turn into a potato one day, hahaha. Would love to try your recipe one day… looks so tempting and delish. You have a fabulous day ahead and cheers 🙂
My husband would be completely with you on the potatoes. I think he’d eat them every meal if he could! Unfortunately there were no leftovers for breakfast for him 🙁 Have a great day too!
outstanding! i’ve only ever seen purple potatoes (and yellow, obviously)–those rose ones are lovely! what a find, and what a great way to use them. 🙂
We’ve had purple from the CSAs for a few years now, but the rose were such a nice surprise! Some of them were slightly paler (light pink but still pretty)–those went into the inside of the dish 😉
Oh, great looking potatoes!
And isn’t it a great bonus that both the pink and purple colors make them more nutritious!
A beautiful dish, and must be tasty, too. I’ve never seen those colors in potatoes.
Inger, your author photo is very nice. Just now discovered that. Are you still with wordpress or is this an independent site you now have?
I am on wordpress, but self-hosted for a bout the past year. So the prior “look” was the first one I controlled and this is my second version. It was fun trying to get back some of my technology skills (since I used to work in IT)!
Delicious looking colourful potatoes, I love the combination 😀
Cheers
Choc Chip Uru
Aren’t those potatoes impressive? Shows how lucky trying something on a whim can be!
I love your tricolored potatoes Anna…they not only look pretty, but sound so delicious!
Thanks Kathy! Not that there is any potato my husband doesn’t love 😉