Potatoes Anna

Potatoes Anna


6 medium baking potatoes, thinly sliced

1 tsp. salt


1/3 cup butter

Arrange layer of potato slices in bottom of generously greased 9-inch pie plate. Sprinkle with small amount of salt and dash of pepper. Repeat until all potatoes have beened layered, sprinkling each layer with small amount of salt and pepper. Pour butter over potatoes. Cook uncovered in 400 degree oven until potatoes are tender, about 50 minutes.

Loosen edge and bottom of potatoes with spatula. Place inverted platter. Cut into wedges to serve.

Gratin Dauphinois

Gratin Dauphinois


2 1/4 lbs. Russet potatoes

1 clove of garlic, smashed

5 tablespoons butter

2 1/2 cups half and half

sea salt, to taste

fresh ground black pepper, to taste

1 cup shredded Gruyere

Heat oven to 300 degrees

Peel potatoes and slice very thin using a food processor or mandoline. Place potatoes in bowl cover with cold water. Swish potatoes around in bowl to remove excess starch. Drain and place potatoes in salad spinner to remove all excess water or dry with tea towel.

Rub a large shallow baking dish with the garlic clove, set clove a side and then butter dish.

Put the butter in a large pot with half and half and bring just to a boil. Add potatoes, season with salt and pepper, mince the garlic clove set aside from rubbing on baking dish and add to potatoes as well. Gently bring to a simmer and simmer 8 minutes.

Transfer to prepared dish, spread evenly and sprinkle with cheese and season with salt and pepper. Place baking dish on sheet baking to prevent any possible mess in the bottom of your oven.

Bake for 1 1/2 hours. Serve hot.




3 lbs. potatoes, washed

2 sticks butter

1 1/4 cups hot milk

black pepper

1 head cabbage, cored and finely shredded

1 lb. ham ,cooked and  diced

4 green onions, sliced

chopped parsley for garnish

Steam potatoes with skin on for 30 minutes. Peel them using a knife or fork. Chop with knife and then mash to remove all lumps. Add stick of butter in pieces. Gradually add hot milk, always stirring. Season with pepper.

Boil cabbage in unsalted water and turns a darker color. Add 2 tablespoons butter. Cover with lid for 2 minutes. Drain  well.

Put ham in large saucepan and cover with water. Bring to boil and simmer until tender, drain well.

Add cabbage, scallions and ham to potatoes, stir to combine.

Serve in bowls with a pat of butter. Also makes great potato pancakes.

Parmesan Potato Coins

Parmesan Potato Coins


Red potatoes


montreal spice blend

grated parmesan cheese

Cut potatoes into 1/4 inch slices

Place potatoes on broiler pan. Brush both sides of potatoes lightly with butter. Sprinkle top on one side of potato coin with spice. Place potatoes under broiler 4-5 inches from pan for 8-9 minutes. Remove from oven and flip potatoes to other side and sprinkle with parmesan cheese and place back under broiler for 4-6 minutes

Roasted Peppered Red Potatoes

Roasted Peppered Red Potatoes


1 lb.  small red potatoes

sat and pepper; to taste

olive oil

Preheat oven to 425 degrees. Line a baking sheet with foil. Lightly oil foil with olive oil.

Cut the washed unpeeled potatoes in half. Place cut potatoes in large bowl and drizzle olive oil over the top,just enough to coat all the potatoes. Generously add fresh ground peppercorns to the potatoes. It must be fresh peppercorns. Salt liberally to taste. Toss potatoes once more to coat with pepper and salt. Place the potatoes on the oiled baking sheet cut side up in a single layer. Bake in oven for about 25 minutes or until the potatoes are tender and the tops are a nice golden brown.

Baked Asian Fries with Asian Dipping Sauce



1 1/2 lbs Yukon gold Potatoes, washed

2 tablespoon Olive Oil

Kosher salt to taste

Asian Dipping Sauce:

3 tablespoons mayonnaise

1 tablespoon Thai Sweet Red Chili Sauce

1 tsp. tomato paste

1/4 tsp. soy sauce

Preheat oven to 400 degrees. Cut unpeeled potatoes into wedges. Toss in olive oil. Place on a foiled lined baking sheet, not touching. Sprinkle with Kosher salt.

Bake for 40 minutes or until golden brown and tender.

Easy baked fries without the frying.

Baked French Fries

2 lbs. large red potatoes

salt and pepper; to taste

1/2 cup finely grated parmesan.


Preheat oven to 400 degrees. Line a baking sheet with foil and very lightly spray with cooking spray. Cut the red potatoes into sticks about 1/2 inch x 3 inches. Rinse the cut potatoes in cold water. Dry well the potatoes and place on prepared baking sheet. Lightly spray the potatoes with cooking spray; sprinkle with the salt and pepper. Bake for about 30 minutes or until golden . Remove from oven and sprinkle the parmesan on the hot fries.

Moist Chocolate Potato Cake

Chocolate Potato Cake

1 cup butter, room temperature

2 1/3 cups sugar

4 eggs, room temperature

3 1/2 oz. unsweetened chocolate

5 tablespoons ground almonds

1 cup plain cooked ,riced , cold potatoes

2 1/2 cups flour

1 tablespoon instant espresso powder

1/2 tsp. cinnamon

1/2 tsp. salt

2 rounded tsp. baking powder

2/3 cup whole milk, room temperature

4 oz. white chocolate chips

4 oz. semisweet chocolate chips

4 oz. milk chocolate chips

Preheat oven to 350 degrees. Butter and flour well a bundt pan.

Place the unsweetened chocolate in the bowl of a food processor fitted with a metal blade. Process until fine. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon. Cream the butter and sugars along with the espresso powder. Separate the eggs. Add the yolks one at a time to the creamed mixture. Stir in the unsweetened chocolate, ground almonds and potatoes. Add the flour alternately with the milk beating until smooth. Stir in the chocolate chips. Beat egg whites to just stiff and fold into batter. Evenly pour into the prepared pan. Bake for about 1 3/4 hours or until a toothpick comes out clean when inserted into the center. Remove from oven and allow to stay in pan for 20 minutes before removing cake from pan. Allow to cool completely. Garnish with powdered sugar or chocolate ganache and sprinkle with toasted sliced almonds.

Chocolate ganache:

4oz. chocolate, chopped

3 oz. heavy cream

Heat the chopped chocolate with the heavy cream on low in microwave until chocolate is almost melted. Stir the mixture until combined and pour over cooled cake. Sprinkle on sliced almonds.