Pommes Anna with Tarragon
(Potatoes Anna) French Dish
Yield
4 servingsPrep
10 minCook
60 minReady
60 minTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | each |
potatoes
yukon gold potatoes |
|
| ½ | stick |
butter
|
|
| 4 | each |
tarragon sprigs
|
* |
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | each |
potatoes
yukon gold potatoes |
|
| 56.5 | g |
butter
|
|
| 4 | each |
tarragon sprigs
|
* |
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Peel potatoes of their skins and then cut peeled potatoes into very slices.
Butter the bottom of a pan. Layer the potato slices around the pan.
On the stove heat your half a stick of butter until it is fully melted.
Take your tarragon sticks and pick of the leaves. Cut up leaves and mix them into the melted butter.
Add a pinch of salt and add a pinch of pepper.
Pour the melted butter on top of layered potatoes.
Cover pan with foil and bake at 375℉ (190℃) for 50 minutes.
After 50 minutes remove foil and turn oven on broil.
Broil until top layer of potatoes has turned brown.
Serve and Enjoy!
