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Potatoes Anna

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

  1. Preheat the oven to 425° Fahrenheit.

  2. Peel and thinly slice the potatoes.

  3. Brush the bottom and sides of an 9-inch oven-proof sauce pan with melted butter.

  4. Starting in the center, overlap sliced potatoes in a circular pattern to make a single layer.

  5. Brush the layer with melted butter and season with salt, pepper and dry herbs.

  6. Repeat steps 5 and 6 until all of the potatoes are included in the pie.

  7. Pour any remaining butter over the top.

  8. Heat over medium-high heat for 4 minutes. You will hear the butter bubbling.

  9. Transfer the pan to the oven. Bake for 30 minutes uncovered; then bake another 20 minutes with a cover.

  10. The pie is done when you can easily insert a knife or fork to centert.

  11. 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.

  12. Slice and serve warm.

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