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Potatoes Anna With Rosemary

Southern.Crockpot's picture
Ingredients
  Melted butter 7 Tablespoon
  Red potatoes/White long potatoes 2 Pound, scrubbed and peeled (Round)
  Dried whole rosemary 1⁄2 Teaspoon
  Red pepper To Taste
  Zucchini slice 6 , blanched
  Carrot slice 5 , blanched
  Ripe olive 1⁄2
Directions

MAKING
1) With 2 tablespoons of butter, grease a non stick 9 inch cake pan
2) Using a knife, cut the potatoes, cross wise into 1/8 inch thick slices
3) Onto absorbent kitchen paper, pat dry the potatoes
4) Onto the center of the pan, arrange the potato slices
5) Onto the potatoes, drizzle in 2 tablespoons of butter, rosemary, salt and red pepper
6) Repeat the potato layering with the seasonings
7) Using greased aluminum foil cove the potatoes
8) Place pie weights atop the foil to keep in place
9) Place the dish over a stove and heat for about 7 minutes
10) Then bake in a preheated oven at 450 F for 30 minutes
11) Remove the foil and bake for an additional 20 minutes
12) Drain off the excess butter and turn out the potatoes onto a serving platter

SERVING
13) Layer the slices of zucchini and carrots and olive in the center of the potato to make a flower and garnish with endive

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
6

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