How do you boil potatoes in Ina Garten?

Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife . From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning.

How to cook new potatoes Jamie Oliver?

Wash your potatoes and parboil until almost tender, then drain. Pick and bash the rosemary leaves. Drizzle with just a little touch of oil and roll in a teaspoon of sea salt, a little freshly ground black pepper and the rosemary. Put the potatoes in a roasting tray and cook in the oven for 25 minutes until golden.

Why put baking soda in boiling water for potatoes?

I first came across this trick from a post on Serious Eats – baking soda creates an alkaline environment for the potatoes to boil in, which maximises the starch so our roast potatoes are extra crispy ! Swish the potatoes around your colander after boiling.

Why boil potatoes in vinegar and water?

Vinegar causes the potatoes to form a thin crust that further helps in retaining their shape . Vinegar increases the acid pH levels of water which further helps the potato just like when you add a little salt to the water while boiling eggs.

Why do you soak potatoes in water before cooking?

Soaking potatoes in water helps remove excess starch . Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

Do you cut new potatoes before boiling?

Cutting potatoes before boiling does aid in removing excess starch . Excess starch can make potatoes gummy or gluey. That said, cutting the potatoes too small can lead to too much water absorbing into the potatoes. A good rule of thumb is to go with a 2-inch dice on the potatoes before boiling them.

What is the best way to boil potatoes?

In a large pot, add potatoes, 1 tablespoon salt, and cold water to cover by 1 inch. Bring to a boil, reduce heat to medium, and cook uncovered until potatoes are tender and can easily be pierced by a knife, about 10 to 15 minutes (20 to 25 minutes for larger potatoes).

What is the easiest way to boil potatoes?

Bring the water to a boil. Reduce the heat to medium-low. Cover the pot with a lid and let simmer until fork-tender, about 10 to 15 minutes for small and/or cubed potatoes or 20 to 25 minutes for large potatoes. Drain and cool.

How many minutes should I boil potatoes?

Peeled, cubed potatoes cut into small, one-inch pieces should cook in 10 to 12 minutes, once the water reaches a boil. Larger pieces (about 2 inches across) may need longer, around 15 minutes. Medium whole potatoes should boil 20 minutes before they'll be tender.

What is the secret of boiling potatoes?

Here's the golden rule of potato boiling: Instead of dropping them into a pot of already boiling water, cover the potatoes in cold water, then bring to a boil . Not only will this save you from splash burns, but it'll help the potatoes cook evenly, preventing the outside from cooking faster than the inside.

Herbed Potatoes Anna Recipe | NeighborFood (2024)

Jump to Recipe

Herbed Potatoes Anna is a classic recipe which adds a touch of elegance to a comforting potato side dish that pairs perfectly with Oven Roasted Turkey!

Herbed Potatoes Anna Recipe | NeighborFood (1)

Because I have a food blog and the Mr. and I share an unabashed love for going out to eat, we’re often labeled as “foodies.” I don’t despise the term, but I’ve also never identified with it.

Wikipedia defines a foodie as someone who has an “ardent or refined interest in food.” While I most definitely have an ardent interest in food, I could hardly call it refined. Sure, I enjoy a chef-created menu with delicate flavors and gorgeous presentation, but most nights I’d just as soon have Creamy Mac and Cheese or a Classic Bacon Cheeseburger.

I’m not a food critic, a judge, or a gourmet. I simply love food in all it’s many elegant and not so elegant forms.

In my mind, this Herbed Potatoes Anna hits the sweet spot between simplicity and refinement. It looks lovely on the plate, but at its heart, this dish celebrates one of the simplest, most comforting flavor combinations out there: potatoes and butter.

Table of Contents

What is Potatoes Anna?

I was thumbing through a vintage cookbook recently when a recipe for Potatoes Anna caught my eye. I had never heard of the dish before, but it sounded too good not to try.

Potatoes Anna (or Pommes Anna) is a classic French side dish composed of thin layers of potato brushed in butter, salt and pepper then baked until golden and crispy on the outside.

The finished dish is reminiscent of a potato pie, which is then inverted onto a plate and served in wedges. Run a fork through the crisp, crackly edges to reveal the tender, buttery slices inside.

How to Make Potatoes Anna

There are various Potatoes Anna recipes out there, each calling for a different cooking method. Some use a cast iron skillet and are cooked entirely on the stove top, others are baked.

I find the baked method easiest and most attractive, so that’s the method I’ll be walking through today.

Start by preheating the oven to 425 degrees and generously buttering a 10 inch round cast iron skillet or round baking dish.
Use a mandolin slicer or food processor to slice potatoes to about ⅛ inch thick. They should be thin enough to be bendy but not paper thin.
Assemble a work station with sliced potatoes, melted butter, chopped herbs, shredded Gruyere, and salt and pepper.
Start by putting a slice of potato in the center of the baking dish, then layer the potatoes over top of it in concentric circles, all the way out to the edge.
Brush with butter then sprinkle lightly with salt and pepper, herbs, and cheese. Remember, every layer will be seasoned so it’s best to keep a light hand with the salt and pepper.
Repeat with remaining layers until no potatoes remain, ending with the butter. You should have 4-5 layers total.
Cover the dish with aluminum foil (butter it if it’s touching the top of the potatoes) and bake for 30 minutes. Uncover the dish, then bake for an additional 30 minutes, or until the potatoes are golden.
Remove the pan from the oven and run a knife around the outside of the pan. Like inverting a bundt cake, this is where you’ll need to take a deep breath and just go for it.
Place a large plate on top of the casserole dish then carefully invert the potatoes onto the plate. If desired, sprinkle the top with a final layer of cheese, place the plate back in the oven and broil for 3-4 minutes to brown the top. Garnish with fresh herbs and serve in slices, like a pie.

Herbed Potatoes Anna Recipe | NeighborFood (3)

Common questions about this Potatoes Anna Recipe

Can I make Potatoes Anna ahead of time?

Absolutely! In fact, this is a great recipe to make ahead of time for the holidays.

Once the potatoes are baked and inverted, allow them to cool. Cover with foil and store in the fridge for up to 24 hours.

To reheat, bake uncovered in a 350 degree oven until warmed through.

Can I bake Potatoes Anna in a springform pan?

I have not personally tried this, but I don’t think it would be an issue. I would, however, place the pan on a baking sheet in case there are any butter leaks.

What kind of potatoes work best?

I prefer Russet potatoes for Potatoes Anna, but Yukon Golds also work well.

Help! My potatoes stuck to the pan!

If you’re worried about sticking, spray the bottom of your pan with cooking spray, then add a round of parchment paper to the bottom before adding the butter and potato slices.

Herbed Potatoes Anna Recipe | NeighborFood (4)

An Affordable, Impressive Holiday Side Dish

Potatoes have always been a staple on holiday tables, but a recipe like this makes them the star of the show. Potatoes Anna is an incredibly affordable way to not only add a flavorful and comforting side dish to your menu, but to do it in style.

More Potato Side Dishes to Try

Classic Creamy Mashed Potatoes
Easy Cheesy Potatoes
Lemon Rosemary Melting Potatoes
Chipotle Honey Mashed Sweet Potatoes
Parmesan Pesto Roasted Potatoes

Herbed Potatoes Anna

Yield: 8

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

This beautiful Herbed Potatoes Anna runs the whole gamut of yummy potato textures. Crispy and golden brown on the outside, fluffy and buttery on the inside, all held together with just the right amount of Gruyere cheese.

Ingredients

6-7 medium russet Idaho potatoes, peeled
6 Tablespoons butter, melted, plus more for greasing the pan
3 sprigs rosemary, roughly chopped
3 sprigs thyme, roughly chopped
6 ounces Gruyere cheese, shredded
Kosher salt and pepper

Instructions

Preheat the oven to 425 degrees. Generously grease the tops and sides of a cast iron skillet or 10 inch round baking pan with 1-2 Tablespoons melted butter.
Use a mandoline slicer to slice the potatoes into thin (1/8 in) circles.
Assemble a work station with your potatoes, melted butter, the chopped herbs, shredded cheese, and salt and pepper. Start by putting a slice of potato in the center of the baking dish then layer the potatoes over top of it in concentric circles, all the way out to the edge.
Brush the layer with butter then sprinkle lightly with salt and pepper, herbs, and cheese. Remember, every layer will be seasoned so its best to keep a light hand with the salt and pepper.
Repeat with remaining layers until no potatoes remain.
Cover the dish with aluminum foil (if it touches the top of the potatoes, be sure to butter the foil), and bake for 30 minutes. Uncover the dish, then bake for an additional 30 minutes, or until the potatoes are golden.
Remove the pan from the oven and run a knife around the outside of the pan. Place a large plate on top of the casserole dish then carefully invert the potatoes onto the plate. If desired, you can sprinkle the top with a final layer of cheese and place the plate back in the oven and broil for 3-4 minutes to brown the top. Garnish with fresh herbs. Serve in slices, like a pie.

Notes

For make ahead instructions, see the body of the post above.

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Nutrition Information:

Yield: 8Serving Size: 1
Amount Per Serving:Calories: 305Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 44mgSodium: 260mgCarbohydrates: 33gFiber: 4gSugar: 2gProtein: 9g

Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.

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