Potatoes Anna
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Serves 8
Preparation Time: 20 minutes
Cooking Time: 1 hour

• 3 pounds MountainKing® Butter Gold Potatoes, peeled and thinly sliced
• 1/2 cup chopped fresh Italian parsley
• 1/4 cup finely minced fresh rosemary
• 2 teaspoons olive oil
• 2 teaspoons unsalted butter
• 3/4 cup chicken broth
• salt & freshly ground pepper
  

Directions:

1. Preheat oven to 425 degrees.
2. Lightly oil a 10-inch cast-iron skillet with vetable oil and heat it in the oven for 20 minutes. Remove from oven and place on burner on high heat and add the olive oil and butter.
3. Beginning in the center and working quickly, layer and overlap the potato slices and continue up the sides of the skillet. Season with parsley, rosemary, salt and freshly ground pepper between the layers. Pour the chicken broth over the potatoes.
4. Lightly spray the bottom and outside edges of a 9 inch cake pan with vegetable oil and place on top of the potatoes. Weigh it down with beans or pie weights.
5. Return the skillet to the oven and bake for 1 hour. Loosen carefully with a metal spatula and invert the potato cake onto a platter and cut into 8 wedges. Serve immediately.