Ina Garten Potatoes Anna is made with Yukon Gold potatoes, butter, fresh thyme, garlic, salt, pepper, and Parmesan cheese. This classic Barefoot Contessa Potatoes Anna recipe creates a side dish that takes about 1 hour and 15 minutes to prepare and can serve up to 6 people.
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🧡 Why You’ll Love This Potatoes Anna Recipe:
- Buttery Bliss: Indulge in the luxurious taste of butter-infused potatoes, crispy on the outside and tender on the inside.
- Aromatic Delight: The fragrance of fresh thyme and garlic permeates each layer, elevating the dish to gourmet status.
- Simple Elegance: With just a handful of ingredients, you can create a dish that impresses without a fuss.
❓ What Is Ina Garten Potatoes Anna Recipe?
Ina Garten Potatoes Anna is a delectable dish made with thinly sliced Yukon gold potatoes, melted butter infused with thyme and garlic, seasoned with salt, pepper, and grated Parmesan cheese.
🥔 Ina Garten Potatoes Anna Ingredients
- 2 lb Yukon Gold potatoes (about 6 medium), peeled and thinly sliced to 1/8 inch thick
- 5 tablespoons butter, divided
- 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 Ina Garten Potatoes Anna
- Preheat the oven to 425°F (220°C). Place potato slices in a large bowl of cold water. Grease a 10-inch oven-proof skillet with 1 tablespoon of butter and prepare a 12×12-inch piece of foil with cooking spray.
- Melt the remaining 4 tablespoons of butter with thyme and garlic in a small saucepan over medium heat. Stir until the butter is melted and the garlic is fragrant but not browned. Set aside.
- Mix salt and pepper in a small cup. Drain the potatoes and pat them dry with paper towels.
- Arrange potato slices in the skillet, overlapping slightly in a circular pattern from the center outwards. Brush each layer with the butter mixture, sprinkle with the salt mixture, and add 2 tablespoons of Parmesan cheese.
- Repeat the layering two more times, ending with cheese on top. Press down with a spatula.
- Cook on medium-high heat for 5 minutes, shaking the pan occasionally to prevent sticking.
- Cover with the foil, sprayed side down, and bake in the oven for 15 minutes. Remove the foil and continue baking for 20 to 25 minutes, or until the potatoes are tender and golden brown.
- Remove from the oven, run a spatula around the edge to loosen, then carefully invert onto a serving plate. Cut into wedges to serve.
💭 Recipe Tips
- Even Slicing: Ensure potatoes are thinly sliced to ensure even cooking and uniform layers.
- Thorough Drying: Pat potato slices dry with paper towels to remove excess moisture, helping achieve crispiness.
- Proper Layering: Arrange potato slices in a circular pattern, overlapping slightly, for a visually appealing presentation.
🍗 What To Serve With Potatoes Anna?
Serve Potatoes Anna with roasted chicken, grilled salmon, beef tenderloin, vegetable quiche, and mixed greens Salad.
🎚 How To Store Leftovers Potatoes Anna?
- In the fridge: Store leftovers potatoes anna in an airtight container for up to 3 days.
- In the freezer: Freeze leftovers potatoes anna in a freezer-safe container for 3 months.
🥵 How To Reheat Leftovers Potatoes Anna?
- In the oven: Reheat leftovers potatoes anna for 3 minutes until heated through at 350°F.
- In the microwave: Heat leftovers potatoes anna on high for 2-3 minutes, stirring halfway through.
- In the air-fryer: Reheat leftovers potatoes and anna for 5-7 minutes until crispy at 350°F.
FAQ’S:
How Do I Know When The Butter Is Melted But Not Browned?
You’ll know the butter is melted but not browned when it turns into a liquid state and becomes clear. Make sure to stir it constantly over medium heat until fully melted.
Can I Use Aluminum Foil Instead of Cooking Spray on the Foil?
Yes, you can use aluminum foil without cooking spray. The purpose of greasing the foil is to prevent the potatoes from sticking, and using aluminum foil alone should suffice.
How Can I Make Potatoes Anna Crispy On The Outside?
To make Potatoes Anna crispy on the outside, ensure you pat the potato slices dry before arranging them in the skillet. Also, make sure to cook them over medium-high heat for the initial 5 minutes to create a crispy bottom layer.
Is It Necessary to Peel the Potatoes Before Slicing?
Yes, it’s necessary to peel the potatoes before slicing them for Potatoes Anna. Removing the potato skins ensures a smoother texture and allows the potatoes to cook evenly.
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Ina Garten Potatoes Anna Nutrition Facts
- Calories: 282
- Total Fat: 12g
- Saturated Fat: 7.7g
- Trans Fat: 0.5g
- Polyunsaturated Fat: 0.6g
- Monounsaturated Fat: 3.2g
- Cholesterol: 33mg
- Sodium: 853mg
- Total Carbohydrates: 38g
- Dietary Fiber: 2.7g
- Sugars: 1.3g
- Protein: 6.4g
- Calcium: 88mg
- Iron: 1.8mg
Ina Garten Potatoes Anna
Description
Ina Garten Potatoes Anna is made with Yukon Gold potatoes, butter, fresh thyme, garlic, salt, pepper, and Parmesan cheese. This classic Barefoot Contessa Potatoes Anna recipe creates a side dish that takes about 1 hour and 15 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the oven to 425°F (220°C). Place potato slices in a large bowl of cold water. Grease a 10-inch oven-proof skillet with 1 tablespoon of butter and prepare a 12×12-inch piece of foil with cooking spray.
- Melt the remaining 4 tablespoons of butter with thyme and garlic in a small saucepan over medium heat. Stir until the butter is melted and the garlic is fragrant but not browned. Set aside.
- Mix salt and pepper in a small cup. Drain the potatoes and pat them dry with paper towels.
- Arrange potato slices in the skillet, overlapping slightly in a circular pattern from the center outwards. Brush each layer with the butter mixture, sprinkle with the salt mixture, and add 2 tablespoons of Parmesan cheese.
- Repeat the layering two more times, ending with cheese on top. Press down with a spatula.
- Cook on medium-high heat for 5 minutes, shaking the pan occasionally to prevent sticking.
- Cover with the foil, sprayed side down, and bake in the oven for 15 minutes. Remove the foil and continue baking for 20 to 25 minutes, or until the potatoes are tender and golden brown.
- Remove from the oven, run a spatula around the edge to loosen, then carefully invert onto a serving plate. Cut into wedges to serve.
Notes
- Slice the potatoes evenly so they cook uniformly and layer well.
- Pat the potato slices dry to get rid of extra moisture, which helps them become crispy.
- Place the potatoes in layers that overlap to make them look nice and cook evenly.