I’m not sure who Anna is, but her buttery, roasted potato pie is delish. I learned the hard way that it is important to peel the potatoes because the skins make it hard to slice the pie. For seasoning, I like using McCormick’s It’s a Dilly dry herb mix but just dry dill or thyme will work.
2 pounds gold potatoes, peeled and thinly sliced
4 tablespoons butter, melted
1-2 teaspoons salt
1-2 teaspoons black pepper
1 tablespoon dry dill or thyme
Preheat the oven to 425° Fahrenheit.
Peel and thinly slice the potatoes.
Brush the bottom and sides of an 9-inch oven-proof sauce pan with melted butter.
Starting in the center, overlap sliced potatoes in a circular pattern to make a single layer.
Brush the layer with melted butter and season with salt, pepper and dry herbs.
Repeat steps 5 and 6 until all of the potatoes are included in the pie.
Pour any remaining butter over the top.
Heat over medium-high heat for 4 minutes. You will hear the butter bubbling.
Transfer the pan to the oven. Bake for 30 minutes uncovered; then bake another 20 minutes with a cover.
The pie is done when you can easily insert a knife or fork to centert.
Allow to cool in the pan for about 45-60 minutes. Use a spatula to loosen the sides and bottom then flip onto a plate that is wider than the pan.
Slice and serve warm.
