Potatoes are, in fact, my favorite. As are nail decals, skinny boys and pomeranians on youtube. Every time I make 'em mashed for dinner (the potatoes, not the pomeranians) , I make extra for breakfast the next morning. There is nothing better than creamy, buttery, potato goodness (except pomeranian puppy videos on youtube) So homey, so comforting.......
However, I also enjoy the crispness of a french fry. Fried potatoes are just SO GOOD. So when I'm feeling in between and want the crispy outside with delicious inside, I make this dish. Plus, it looks so pretty it always impresses people. And it practically makes itself. I have no idea why this "Anna" person has a potato dish named after her, but she must have been pretty special annnnnd probably liked pomeranians as well.
The only work you do is the slicing.
You need to have a mandoline for this because you want your potato slices very thin. You need to see through them, like they could be potato chips. Put your mandoline on the thinnest setting and slice away. If you don't have a mandoline, put it on your Christmas list bc it will change your life. Seriously. Thin potato slices in just seconds (if you do change your mind, you could throw them in oil and make chips, season with salt and pepper and drizzle with truffle oil or season with old bay. So many options but I digress.....)
Take a cast iron skillet and melt butter to cover the bottom of the pan. Add a few sprigs of thyme to the butter. Keep on low to med heat while you add the potato slices in a circle. When one layer is done, season with salt and pepper. Add another layer and this time spread around bits of butter (you don't have to butter every layer, it will be too much, every other is good). Or melt some butter and drizzle that around every other layer.
Add layers and season.
You need to have at least 5 layers......while you are layering, the heat is crisping and cooking the bottom layer.
After you have enough layers, place in a 350-400 degree over for about 40 min. When browned and edges look crispy, it probably done.
Here's the fun "ooooooo ahhhhhh" moment. Flip the skillet onto a cutting board. You might need assistance if the skillet is as heavy as mine. Look how pretty.......
Top and bottom are crispy and inside is soft and buttery.
Sometimes I will drizzle with truffle oil........
And also, you may wanna click on this. Cutest shit ever.
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