Replies

From smittenkitchen.com cookbook. Do ahead up to 3 days in advance. Rewarm 350 deg 15 min, foil-over top.

POTATOES ANNA

Potatoes · 1/2 cup grated aged Pecorino Romano · tb potato starch or cornstarch · 1/2 tsp fine sea or table salt, · 1/2 tsp finely ground black pepper, or more if coarsely ground · 3 tb unsalted butter, melted, or olive oil · 2 pounds Yukon Gold, peeled, mandolined 1/8" thick

Salad · 8 cups loosely packed arugula · tb olive oil · 2 tsp white wine vinegar

PREP Combine cheese, potato starch or cornstarch, s/p. Taste a pinch; you want a strong salty-peppery kick. Pour tb butter or oil into 9" cast-iron or ovenproof skillet; swirl it up sides.

Arrange single layer potatoes in overlapping concentric circles in bottom. Drizzle w/ tsp butter or oil; sprinkle with 2 tb cheese/pepper mixture. Do this three-four times to use up potatoes. Drizzle rest melted butter over top.

BAKE cover skillet tightly using piece of sprayed foil. Bake 375 deg 35 min; potatoes will be almost tender. Press firmly on foil to compact a bit. Remove/reserve foil; bake 375 deg 25-30 min more, til lightly brown. Press again w/ foil, remove to broiler briefly til golden-brown.

FINAL While potatoes bake, toss arugula, olive oil and vinegar, keep dressing very light. Let potatoes rest in skillet a few minutes then run knife around edges to loosen. Gently tip skillet over sink to drain excess butter or oil. Invert onto a plate, then flip right side up. Cut into wedges.

SERVE topped w/ dressed greens, sprinkle of cheese-pepper mixture.

Thanks for posting the recipe, Liz. I wanted to keep people in suspense for a little while :-).

We can't get pecorino cheese so I am going to use what I like, parm-reg, gruyers, think I have some Fontina I haven't opened yet. So will have to make do on that.

Then I don't have a 9-inch skillet, it has to be oven-proof, she used iron and I was tempted to invest in one but not just for one thing.

So I will have to improvise. We can get the gold potatoes, and they are a must; I can slice them down to 2mm or the bigger slicing blade, not sure which one to use.

A problem with potatoes is they turn dark sometimes. I solved that by crushing a Vitamin C tablet in water (has to be natural Vit C) and dripping down a chute in my food processor. Straining them will have to do as I'm not messing with a towel.

I have a nice non-stick skillet and am going to try this. Brown the first layer in butter using the bottom of a 9-inch spring form pan as a template. Butter the bottom and sides of the spring form pan. Then carefully lift and transfer the bottom layer, have a big round layer cake thing and/or very large spatula and fit neatly into the spring form pan.

The rest of the layers aren't browned; it appears only the sides get browned in the baking, so I will build up my layers per instructions. And I actually do have some potato starch on hand.

Then bake and put under the broiler at the end and release from the pan as instructed.

I will even do the argula but darned if I will buy white wine vinegar. I will use some olive oil dressing that looks good along with some Italian and toss to taste.

I hope it works. They are gorgeous! And thank you for posting it with the photo. Of all the google images of Potatoes Anna, these are the most artful and delectable-looking. At first I thought it was some special kind of cake but not with greens on it. She calls it a galette. And I also thought maybe it was some potato dish similar to latkes.