Chances are good that at least once during the course of a week, we serve potatoes as a side dish at dinner. The potato IS versatile – we bake, boil, mash, fry and grill them. Really, I don’t think too many people don’t like potatoes in some form – when my kids were little, they would have eaten French fries for every meal if we had let them! The potato is go-to staple, isn’t it? My only gripe with potatoes, especially if you’re making them for a crowd or on a busy week night, is a recipe or cooking method where you have to peel them.
Here’s a super easy and different twist on potatoes that I’ll just bet even the pickiest eater would like! Crispy Potato Cake, or Pommes Anna, is a French dish that was actually created during the reign of Napoleon III. It’s said that the dish was named after one of the very fashionable ladies of the day – though I don’t know if anyone knows for certain exactly which lady inspired this dish.
Here’s why I love this recipe! There’s no peeling required – and the potato prep can be done well in advance! You can wash the potatoes, slice them, throw the slices in a pot, fill with water, cover and put the pot in the fridge. The water keeps the potatoes from browning and when you’re ready to cook, simply drain the potato slices and go!
Need to make potatoes for a crowd? No problem! Make two or more – once the filled pie plates are baking, you can do other things and only need to check on them occasionally. We have to love that, right?
Crispy Potato Cake
- 6 medium baking potatoes
- 1 teaspoon salt
- ¼ teaspoon pepper (Or use 1 ½ teaspoons of my favorite, Jane’s Krazy Mixed Up Salt!)
- ½ cup melted butter
Preheat oven to 400 degrees. Slice potatoes thinly and evenly.
Generously grease a 9-inch pie plate. I used Pam’s Olive Oil spray – my aim with this definitely needs to improve! Arrange a layer of potatoes in the bottom of pan. Drizzle with butter and sprinkle with salt and pepper or Jane’s.
Continue layering potatoes, butter and salt/pepper until all potatoes are in the pan. Pour remaining butter over potatoes and add a final sprinkle of salt and pepper.
Cook, uncovered, in oven until potatoes are tender, about 50-60 minutes. If top becomes too brown, cover lightly with aluminum foil.
After removing from the oven, loosen potatoes around the edges with a wide spatula. Place a platter over the pie plate and invert potatoes onto platter. Cut into wedges to serve. The crispy part of the potato cake will be on the bottom!
Crispy Potato Cake – try this easy to make and fun twist on the potato!
Thanks for visiting today and hope you have a relaxing Sunday.