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!
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!
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.
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!
- 2 lbs potatoes
- 1/4 c butter
- 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.
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