Hamdi Saidani This Ina Garten Potatoes Anna recipe from the Barefoot Contessa cookbook is the best and easiest Potatoes Anna recipe ever. The traditional Potatoes Anna consists of layers of thinly sliced potatoes made with butter, garlic, and thyme, and baked to a golden brown perfection.
Potatoes Anna can be prepared a day in advance and baked the next day. Feel free to leave feedback about this easy Potatoes Anna recipe.
Potatoes Anna Ingredients
- 2 lb Yukon Gold potatoes (6 medium), peeled, thinly sliced
- 5 tablespoons butter
- 1 1/2 teaspoons finely chopped fresh thyme
- 2 cloves garlic, finely chopped
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 tablespoons grated Parmesan cheese
How To Make Potatoes Anna
- Preheat the Oven: Turn your oven on to 425°F.
- Prepare the Potatoes: Peel and thinly slice the potatoes. Place them in a bowl filled with cold water to prevent browning.
- Prepare the Skillet: Take a 10-inch ovenproof skillet and grease its bottom and sides with 1 tablespoon of butter. Also, get a piece of foil (12×12-inch) and spray it with cooking spray.
- Make the Butter Mixture: In a small pot, melt the remaining 4 tablespoons of butter. Add the thyme and garlic to it. Cook for a minute or two, just until the butter is melted and the garlic is fragrant but not browned. In a separate small bowl, mix the salt and pepper together.
- Layer the Potatoes: First, dry the potato slices with paper towels. In the skillet, start by placing 1/4 of the potato slices in a circular pattern. Brush them with some of the butter mixture, sprinkle a bit of the salt and pepper mix, and then add 2 tablespoons of Parmesan cheese. Repeat this layering process two more times.
- Final Layer: After the third layer, add one last layer of potatoes on top. Brush them with the remaining butter mixture and sprinkle the rest of the salt and pepper mix.
- Cook on Stove: Press down on the potatoes using a spatula. Then, cook them on the stove over medium-high heat for about 5 minutes. Make sure to shake the skillet occasionally to prevent sticking. After that, cover the skillet with the sprayed foil.
- Bake: Place the skillet in the oven. Bake for 15 minutes with the foil on. Then, remove the foil and bake for another 20-25 minutes. The potatoes should become tender and have a golden-brown color.
- Serve: Once done, take the skillet out of the oven. Use a spatula to loosen the edges of the potatoes. Carefully flip the potatoes onto a plate and cut them into wedges to serve.
What To Serve With Potatoes Anna
Traditionally, Potatoes Anna is served with Stuffed Pepper Casserole, side fro Pork Casserole or with Chicken Tagine.
How To Make Potatoes Anna Ahead
Potatoes Anna can be made a day in advance. Simply prepare the dish up to the point before baking, cover it, and place it in the fridge. The next day, continue with the baking step as instructed.
How Long Does Cooked Potatoes Anna Last
Cooked Potatoes Anna can last in the fridge for about 3-4 days. Simply let it cool to room temperature, cover it with plastic wrap or aluminum foil, then place it in the fridge.
Can I Freeze Potatoes Anna
Yes, Potatoes Anna can be frozen for up to 1 month. Simply let the dish cool completely, wrap it tightly in plastic wrap and aluminum foil, then freeze.
To thaw it, place it in the refrigerator overnight.
How To Reheat Potatoes Anna
Reheat Potatoes Anna in the oven at 350°F until warmed through, which should take about 15-20 minutes.
Potatoes Anna Nutrition Facts
Serving Size: 1 Serving
- Calories: 170
- Calories from Fat: 80
- Total Fat: 9g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 25mg
- Sodium: 360mg
- Potassium: 370mg
- Total Carbohydrate: 20g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 4g
Try More Recipes:
- Ina Garten Scalloped Potatoes
- Ina Garten Salmon Cakes
- Ina Garten Salsa
- Ina Garten Risotto Cakes
- Ina Garten Basil Pesto Recipe
Ina Garten Potatoes Anna
Description
This Ina Garten Potatoes Anna recipe from the Barefoot Contessa cookbook is the best and easiest Potatoes Anna recipe ever. The traditional Potatoes Anna consists of layers of thinly sliced potatoes made with butter, garlic, and thyme, and baked to a golden brown perfection.
Potatoes Anna can be prepared a day in advance and baked the next day. Feel free to leave feedback about this easy Potatoes Anna recipe.
Ina Garten Potatoes Anna Ingredients
How To Make Ina Garten Potatoes Anna
- Preheat the Oven: Turn your oven on to 425°F.
- Prepare the Potatoes: Peel and thinly slice the potatoes. Place them in a bowl filled with cold water to prevent browning.
- Prepare the Skillet: Take a 10-inch ovenproof skillet and grease its bottom and sides with 1 tablespoon of butter. Also, get a piece of foil (12×12-inch) and spray it with cooking spray.
- Make the Butter Mixture: In a small pot, melt the remaining 4 tablespoons of butter. Add the thyme and garlic to it. Cook for a minute or two, just until the butter is melted and the garlic is fragrant but not browned. In a separate small bowl, mix the salt and pepper together.
- Layer the Potatoes: First, dry the potato slices with paper towels. In the skillet, start by placing 1/4 of the potato slices in a circular pattern. Brush them with some of the butter mixture, sprinkle a bit of the salt and pepper mix, and then add 2 tablespoons of Parmesan cheese. Repeat this layering process two more times.
- Final Layer: After the third layer, add one last layer of potatoes on top. Brush them with the remaining butter mixture and sprinkle the rest of the salt and pepper mix.
- Cook on Stove: Press down on the potatoes using a spatula. Then, cook them on the stove over medium-high heat for about 5 minutes. Make sure to shake the skillet occasionally to prevent sticking. After that, cover the skillet with the sprayed foil.
- Bake: Place the skillet in the oven. Bake for 15 minutes with the foil on. Then, remove the foil and bake for another 20-25 minutes. The potatoes should become tender and have a golden-brown color.
- Serve: Once done, take the skillet out of the oven. Use a spatula to loosen the edges of the potatoes. Carefully flip the potatoes onto a plate and cut them into wedges to serve.
Hello! In order to prepare this the day ahead and bake for the following day, do you prepare it all the way to the point where you have it on the heat for five minutes? Is there any danger that the sort of uncooked potatoes may turn orangey? Thanks for the help! This sounds like a great recipe.
Hey Madeleine!
Yes, you can definitely prep this dish ahead of time. You can follow the recipe until just before cooking on the stove for 5 minutes.
As for the potatoes turning orangey, they should be fine if you keep them submerged in cold water until you’re ready to cook. Just make sure to pat them dry before layering in the skillet.
Would this work for sweet potatoes ?
Yes, this recipe will work for sweet potatoes, but they may cook faster and caramelize more.
How come one doesn’t get the butter, salt &pepper, and skillet ready then, slice the potatoes and build the pyramid? Plus preheat the oven later in the order?
Hello Michael,
Thanks for your question! The recipe’s order ensures flavors infuse well into freshly sliced potatoes before baking.
Preheating the oven later saves energy and aligns with preparation timing for efficiency.
Hope this helps! Feel free to ask more questions.