Paula Deen Potatoes Anna

Paula Deen Potatoes Anna is a crispy, golden skillet side dish with thinly sliced Yukon potatoes, butter and fresh rosemary that comes together in 50 minutes. This easy cast iron potato side fits the holiday table, Sunday dinner and church supper, since it feeds 6 to 8 people.

Slice the potatoes very thin and season every single layer, because that is what makes the middle tender and the edges crisp. Skip the seasoning between layers and the inside tastes flat, no matter how good the top looks.

Paula arranges the slices in overlapping concentric circles in a hot buttered skillet, so the bottom starts crisping before the pan even hits the oven. Then she drizzles melted butter over every layer, which bastes the whole stack as it bakes.

Paula Deen Potatoes Anna

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Course: Side DishCuisine: American, SouthernDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

320

kcal

Thin overlapping potato slices bake into a tender, buttery stack with a crackly golden crust on top and around the edges. The cast iron pan does the browning while the rosemary perfumes every layer.

Ingredients

• 3 tablespoons unsalted butter
  

• 4 pounds Yukon potatoes, peeled and very thinly sliced
  

• 2 tablespoons chopped fresh rosemary
  

• 2 teaspoons Kosher salt
  

• 1 teaspoon ground black pepper
  

• 5 tablespoons unsalted butter, melted
  

Directions

• Preheat the oven: Preheat your oven to 425°F. That gives the skillet a hot start, so the potatoes begin to crisp right away.
• Melt the butter: Melt 3 tablespoons butter in a 10-inch cast-iron skillet over medium-high heat until it is hot. Then take the pan off the heat so the butter doesn't scorch while you layer.
• Layer the potatoes: Arrange 4 pounds of very thinly sliced Yukon potatoes in overlapping concentric circles in a single layer across the bottom of the skillet. Season with some of the 2 tablespoons chopped rosemary, 2 teaspoons Kosher salt and 1 teaspoon pepper, then drizzle with some of the 5 tablespoons melted butter.
• Repeat the layers: Keep stacking layers the same way until the potatoes are used up, seasoning each one and drizzling with melted butter as you go. Pour any leftover melted butter over the top so it soaks down through the stack.
• Bake until crisp: Bake for 30 to 35 minutes, until the potatoes are very tender in the middle. The top and edges should be browned and crisp.
• Cool and serve: Let the potatoes cool in the pan for 10 minutes before you cut into them. That short rest lets the layers set, so the slices hold together on the plate.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Benriner Japanese mandoline, ThermoPro digital kitchen timer, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Do I have to peel the Yukon potatoes?

The recipe calls for peeled potatoes, which keeps the layers tender and even. Yukon Golds have thin skins, so leaving them on would work, but the edges won't crisp quite the same way.

What can I use if I don't have a cast iron skillet?

An oven-safe 10-inch skillet or a similar-size round baking dish will do the job. You'll lose a little of the deep browning on the bottom, since cast iron holds heat better than most pans.

Can I make Potatoes Anna ahead of time?

Slice and layer them right before baking, because cut potatoes darken and turn gray as they sit. You can bake it earlier in the day and warm it in a hot oven before serving.

How do I reheat leftover Potatoes Anna?

Reheat slices in a 400°F oven for about 10 minutes so the top crisps back up. A microwave will make them soft instead of crunchy.

Why are my potatoes not crispy on top?

Slices that are too thick or too little butter are the usual culprits. Cut the potatoes very thin and drizzle butter over every layer, so the top browns as it bakes.