Ina Garten Potatoes Anna

I’ll be honest—Potatoes Anna always looked a little too fussy to be worth it. All those layers, the perfect slices… it felt like the kind of side dish that demands a mandoline and a personality transplant. But when I finally tried Ina’s version, I realized I was wrong.

I under-seasoned and over-buttered. It was soft and rich, but missing that crisp elegance Ina is known for. It felt more like scalloped potatoes’ cousin than the refined, golden-edged classic I wanted.

Here’s how I got it right: sharper technique, drier potatoes, and a little restraint with the butter between layers.

What Most Get Wrong

This isn’t just “potatoes and butter in a skillet.”
What sets Ina’s version apart is balance. The garlic and thyme are subtle, never overwhelming. And the Parmesan isn’t meant to dominate—it tucks into the layers, crisps at the edges, and adds just enough umami.

The key? Slicing, drying, and pressing. The potatoes need to be wafer-thin, bone-dry, and tightly packed so they almost fuse into one cohesive cake. Think gratin’s minimalist, polished sibling.

My Ingredient Notes

• Yukon Gold potatoes (2 lb) – They hold their shape, get crispy on the edges, and stay tender in the center. Russets turned too starchy and fell apart.
• Butter (5 tbsp, divided) – I tried more, and the whole thing slipped into greasy territory. Ina’s amount is just right—especially when combined with Parmesan.
• Fresh thyme (1½ tsp) – It adds a whisper of herbaceousness. Dried thyme works in a pinch, but reduce to ½ tsp.
• Garlic (2 cloves, finely chopped) – Don’t let it brown. If it starts to sizzle too fast, pull it off the heat. Burned garlic ruins the batch.
• Salt + Pepper (¾ tsp + ¼ tsp) – Simple seasoning, but don’t skimp. Potatoes need the help.
• Parmesan (6 tbsp, finely grated) – It helps crisp and bind the layers. I once used pre-shredded—mistake. It didn’t melt right and left clumps.

Custom Tweaks I Tested

• No Parmesan? Use finely grated Gruyère or Pecorino Romano—different, but still excellent.
• Garlic confit instead of fresh? Yes. It gives a rounder, sweeter flavor.
• In a pinch: A mandoline makes slicing easy, but I’ve used a sharp chef’s knife and patience. Just aim for uniform slices.

Lessons From My Oven

What Went Wrong	Why It Happens	How to Fix It
Soggy bottom	Too much moisture in potatoes	Pat slices thoroughly dry with towels
Burnt edges, raw center	Skillet too hot, layers too thick	Keep heat medium-high only, layer evenly
Layers fell apart	Not pressed down firmly before baking	Use a spatula or small pan to compact tightly

How to Make Ina Garten’s Potatoes Anna

1. Preheat your oven to 425°F (220°C).
2. Soak sliced potatoes in cold water to remove excess starch. Drain and dry thoroughly—this is essential.
3. Melt 4 tbsp of butter in a saucepan with thyme and garlic. Heat gently until fragrant, not browned.
4. Butter a 10-inch ovenproof skillet with remaining 1 tbsp butter. Prepare a piece of foil sprayed with oil.
5. Layer the potatoes in tight, overlapping circles from center out. Brush with butter-garlic mixture, sprinkle salt, pepper, and a bit of Parmesan. Repeat twice, pressing each layer lightly.
6. Cook on stove over medium-high for 5 minutes to get a crisp base. Shake gently to prevent sticking.
7. Cover with foil, sprayed side down. Bake for 15 minutes.
8. Remove foil and bake 20–25 minutes more, until deeply golden and tender.
9. Loosen edges, invert onto a plate (don’t rush), and cut into elegant wedges.

Tiny Habits, Better Results

• I always slice potatoes directly into a bowl of water to keep them from browning and to start drawing out starch.
• A cast-iron skillet gives the best crispy crust, but stainless works too—just oil it well.
• Let it sit for 5 minutes after baking before flipping. The butter sets slightly and helps the cake hold together.

How I Store It

• Fridge: Up to 3 days, wrapped tightly.
• Freezer: Yes, but wrap in layers—foil then freezer bag. Thaws beautifully.
• Reheat in oven or air fryer for best texture. Microwave will soften the crust.

Pairs beautifully with: roast chicken, seared salmon, grilled lamb, or just a runny-yolk egg and arugula salad.

Reader Qs Answered

Q: Can I make this ahead?
A: Yes—assemble it in the skillet, refrigerate (unbaked) up to 1 day. Bring to room temp, then cook as directed.

Q: What if I don’t have fresh thyme?
A: Use ½ tsp dried, but crush it between fingers first to wake up the flavor.

Q: Can I use a nonstick skillet?
A: Yes, but make sure it’s oven-safe to 425°F. And skip the metal spatula.

Try More Recipes:

• Ina Garten Shrimp Risotto Recipe
• Ina Garten Chicken Cordon Bleu
• Ina Garten Spinach Quiche