Time: 1 hour 45 minutes
Complexity: average
Servings: 10

This version of the "Potato Anna" potato pie is made with two types of potatoes: regular russets and sweet potatoes. The only other ingredients are butter, salt, and fresh rosemary, which perfectly complements the fried potatoes with its pine-spicy aroma. You'll also need an oven-safe skillet. Thin potato slices are layered in the skillet and first fried on the stovetop, then finished in the oven. For a perfect serving, all the slices should be perfectly sealed and easily peel away from the pan like a large pie, so use a nonstick pan.

Ingredients:

• 3 large sweet potatoes (about 0.7 kg)
• 6 medium Russet Burbank potatoes (about 1.1 kg)
• 165 g unsalted butter, melted
• 3 tablespoons fresh rosemary

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

sweet potato, potato, butter, rosemary

We recommend

Preparation:

Step 1
• Position a rack in the upper third of the oven and preheat to 450°F (230°C). Peel the sweet potatoes and slice them into 0.3 cm thick rounds (use a mandoline if you have one). Peel half the potatoes and slice them into 0.3 cm thick rounds. Do not place them in water: you will need the starch to set the dish.
Step 2
• 
  Brush the bottom of a 25cm (10-inch) nonstick ovenproof skillet with 4 tablespoons of melted butter. Starting in the center of the skillet, arrange a layer of potato slices in a circle, overlapping them slightly. Sprinkle with a pinch of salt and a little rosemary.
Step 3
• Place the skillet over medium heat. Working quickly, add two more layers of the remaining potato slices, then two layers of sweet potatoes, sprinkling with salt and rosemary between each layer. Check the bottom of the pie for even browning; adjust the heat if necessary. Drizzle with 4 tablespoons melted butter. Peel and thinly slice the remaining potatoes and add them to the skillet in 2-3 more layers, lightly sprinkling each layer with salt and rosemary. Drizzle with the remaining 4 tablespoons melted butter.
Step 4
• When the potatoes are golden brown on the bottom, transfer the skillet to the oven and bake until the potatoes are slightly softened, about 30 minutes. Remove from the oven; place the bottom of a 9-inch (22 cm) pie plate on top of the potatoes and press firmly a few times to help the layers adhere. Remove the pan and return the skillet with the potatoes to the oven; bake until the potatoes are tender and golden brown on top, about 20 minutes more.
Step 5
• 
  Let the potatoes cool in the pan for 5 minutes, then run a small knife around the edge to loosen the pie from the sides of the pan. Place an upside-down serving plate on the pan and carefully invert the potato pie onto the plate. Season with salt and black pepper.

Votes: 6