Anna Potatoes, sheet pan version
This recipe is for the sheet pan version, making 4 rosettes . Pair with some grilled Salmon or Trout. Gluten friendly, and Vegetarian Friendly.
Servings 1 rosettes
Equipment
- Baking Sheet
- Parchment Paper
- Pastry Brush
Ingredients
- 1 large Russet Potato
- ¼ cup Butter melted
- Salt & Pepper
Instructions
- Peel the Potato, melt the Butter and turn the oven to 425°F. move the rack to the middle.
- Preferably using a mandolin, slice the Potato between an 1/8" and 1/16" thick... If you don't plan on getting the tape measure out, not so thin you can see through it but not so thick you can't easily layer the slices.
- Make 4 rosettes on one sheet pan, on the parchment paper place a single Potato slice down. Make sure to leave room around the sheet pan to build 3 more.
- Start by making a Potato ring around the single slice, overlapping the slices as you go. When you reach the final slice tuck it under the first slice so you can't tell where you started and where you finished.
- Sprinkle a pinch of Salt & Pepper over the top, brush a generous layer of Butter over, and if adding any Herbs, Garlic or Spices place over the top.
- Repeat with a second layer of Potato, but when starting the second layer have it extend slightly beyond the first layer.
- Salt & Pepper and Butter again but don't add any herbs to the top layer, they will just burn under the high heat.
- In the oven, middle rack, for 20 - 30 minutes, the edges will get crispy and brown and the layered parts will stay softer and Buttery.
- Use as a decorative base on the plate to build up from, like in the BBQ Lemon and Herb Trout recipe...Enjoy!
Notes
You would probably make this version of Anna Potatoes if you were planning on plating food. They would probably fall apart if you served these on a platter.
To be honest, I made six of them and two made their way to a plate, the rest went straight from the sheet pan into various mouths :).