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Rosemary Potatoes Anna

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Rosemary Potatoes Anna

So, it’s Mother’s Day weekend and I’m not gonna see my momma <insert sad face emoji.> But, I did make a dish in her honor. You see, the dish potatoes anna is a classic French dish called pommes anna. Potatoes are sliced thinly, layered, and cooked in copious amounts of butter. Gotta love the French! Why is this dish in my mom’s honor? Well, we are part Frenchie! My mom’s side of the family tree has relatives from Lerrain, a small commune in northeastern France. I’m dying to go visit the beautiful French countryside and see where my family is from and hopefully I can do it with my mom!

So, if you are so lucky and get to visit with your mom this weekend, you should TOTALLY make this for her! It would pair so lovely with a nice frittata or soft scrambled eggs and smoked salmon with a dollop of creme fraiche, duh! Or, you could definitely serve these rosemary potatoes anna as a side dish for dinner. Maybe with some roasted chicken thighs in my new eBook, 30 Quick and Easy Meals, free of gluten, grains, dairy, soy, basically junk free! Check it out in the Mother’s Day Bundle on sale now and you’ll get a FREE Mother’s Wellness eBook that contains over 50+ gluten free recipes, including 5 from yours truly! Click here to check it out!

Okay, back to potatoes. Here’s the deal, I don’t eat them very often, but when I do, they are SO GOOD! I have some rosemary growing in my yard and I thought it would pair perfectly in this dish, so I went out a plucked a few sprigs. I forgot how much I love the smell of rosemary!

Once you slice the potatoes on your handy dandy mandoline and arrange them in your skillet, this dish is hands off while some magic happens in the oven. The potatoes have to cook for just about an hour, so plan accordingly! Layering the potatoes and brushing them with butter makes for a nice crispy brown outside, and buttery soft inside. I can’t believe this recipe only has 4 ingredients in it and tastes so delicious! Yukon gold potatoes + Himalayan sea salt + butter or ghee + fresh rosemary. That’s it!

ROSEMARY POTATOES ANNA

ingredients
2 lbs yukon gold potatoes
1/3 cup butter or ghee
1 tsp fresh rosemary, plus 1 sprig
Himalayan sea salt
directions
Preheat oven to 400F degrees.
Melt butter in a small saucepan on low heat with a sprig of rosemary.
Slice potatoes on thinnest setting on mandolin. Brush bottom of a 10 inch cast iron skillet with some of the rosemary infused butter until well coated.
Starting in the middle, arrange potato slices in an overlapping spiral to cover the bottom of skillet. Brush with a little butter and sprinkle with sea salt and some minced rosemary. Repeat this step until all potatoes are gone, making sure to brush each layer with butter and season with sea salt and rosemary.
Place in hot oven and bake for about 55-60 minutes, or until potatoes are crispy and browned on top layer.
Remove from oven and invert on a plate. Slice to serve.

I hope you enjoy this recipe as much as I did! And, enjoy your Mother’s Day weekend to all you mommas out there. Even if your children are four-legged like mine!

Je t’aime, maman! Bisous Bisous.

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