I love potatoes, and you should too. This fancy sounding dish is actually simple as simple can be, the sign of a truly wonderful, timeless dish. Great with breakfast, brunch or dinner, the minimalist approach lets the flavor of the spuds shine. Yukon Golds are perfect for Anna; they crisp up beautifully and have that to die for creamy center we all love.
In our take on this recipe, we use Sel de mer for a truly French salt flavor note, and grains of paradise for pepper influence at its most elegant level. The cast iron adds a certain je ne sais quoi to the flavor as well.
Trust us, do it just like this, and then you can try your own variants. Don’t add anything else to Anna, just vary the kinds of salt and pepper used; you’ll be pleasantly surprised at the notable differences in each.
Build this recipe in the exact order I’ve shown here; you really need to minimize the time the potatoes go from sliced, to ice water, to oven in order to allow them to maintain their flavors without oxidizing.
6-8 Yukon Gold Potatoes
4 Ounces fresh, unsalted Butter
1 teaspoon Sel de Mer
Fresh ground Grains of Paradise
Rinse and peel the potatoes. Using a food processor fitted with the slicing blade or a mandoline, slice them very thin, (About 1/8″is perfect), transferring them as they are sliced to a large bowl of ice cold water.
Melt butter in a small sauce pan and remove from heat.
Preheat oven to 425° F.
Drain the slices and pat them dry between paper towels.
Generously brush the bottom and side of a 9″ or 10″ cast iron skillet with half a tablespoon of the butter, using a basting brush.
Arrange the slices in layers, overlapping each slice slightly; brush each layer with butter, a sprinkle of sea salt and a few twists of grains of paradise.
Cover the layered potato slices with parchment and gently but firmly press down on the assembled potato cake.
Bake on the middle rack for 30 minutes.
Remove the parchment and continue baking for another 25 to 30 minutes, until the slices are tender and golden brown.
Remove from oven and turn the Anna onto a cutting board and cut it into 4 to 8 wedges.
Serve with crème fraîche and freshly made scrambled eggs for a real treat.