Potato Anna

This recipe is from Episode 5 of This Food That Wine

Wine Suggestion: Cabernet Sauvingnon

Yield: 6 servings

Ingredients

• 6 new potatoes, peeled
• ½ cup clarified butter, warmed (see instructions below) (125 ml)
• Salt and pepper to taste
• 2 eight inch cast iron pans, seasoned

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Using a sharp knife or mandolin slice the peeled potatoes as thinly into1/8-inch thick (3mm) rounds.
3. Place the cast iron pan onto the stovetop over medium low heat. Add 1 tablespoon (15ml) of clarified butter into the pan and allow to heat.
4. Place one layer of slightly overlapping potato slices in a circular pattern on the bottom of the seasoned skillet. Drizzle with 2 teaspoons of clarified butter and sprinkle with salt and pepper.
5. While the bottom layer is browning continue to layer potatoes in the same form, pouring clarified butter over and seasoning with salt and pepper on each layer. Continue the process until all the potatoes and butter are used. The potato cake should be about 1 ¼ inches high (30 mm).
6. Remove the skillet from heat and cover with foil. Use the second (empty) cast iron pan of the same size to place on top of the aluminum covered potato skillet. This will weigh down the potatoes and promote even cooking.
7. Place the skillets onto a baking tray and place into the preheated oven for 20-25 minutes, until potatoes are golden and fully cooked. Remove the weight pan on top to check for doneness.
8. Remove from the skillets from the oven and allow potatoes to cool for 5 minutes.
9. To serve, carefully invert the skillet onto a plate making the bottom the top and allowing the potatoes to transfer evenly onto the plate.
10. Use a serrated knife to gently cut the potatoes into 6 equal triangles.

Wine pairing with Porcini Crusted Beef Tenderloin