Potatoes Anna Recipe


Preparation Time1 Hr 10 MinCooking Time20 Min
Ready In1 Hr 30 MinDifficulty LevelEasy
Health IndexHealthyServings2
VegetarianMain Ingredient
Interest Group


 Baking potatoes4 Pound (6 Large Size)
 Butter/Margarine1⁄2 Cup (8 tbs), melted
 Ground black pepper To Taste
 Salt To Taste

Nutrition Facts

Serving size

Calories 1121 Calories from Fat 407

% Daily Value*

Total Fat 46 g71.3%

Saturated Fat 29.1 g145.4%

Trans Fat 0 g

Cholesterol 121 mg

Sodium 245.6 mg10.2%

Total Carbohydrates 164 g54.8%

Dietary Fiber 11.9 g47.7%

Sugars 5.7 g

Protein 20 g39.9%

Vitamin A 28.3% Vitamin C 86.3%

Calcium 13.4% Iron 44.2%

*Based on a 2000 Calorie diet


Preheat oven to 425° F.
With Vegetable Peeler, peel potatoes, then slice thinly with Vario-Slicer.
Brush bottom and sides of Mini Baking Bowl generously with butter.
Arrange single, slightly overlapping layer of potato slices in bottom of bowl; brush with butter, and sprinkle with salt and pepper.
Continue layering potatoes with butter, salt and pepper until bowl is filled to the brim.
Pour any remaining butter over potatoes, cover with inverted 8-inch Mini Baker and bake 15 minutes.
Reduce oven temperature to 350° F and bake additional 1 hour 15 minutes, or until potatoes are tender.
Remove Mini Baker and bake another 10 to 15 minutes, or until potatoes are crisp and golden.
Let stand on cooling rack 5 minutes, then carefully run metal spatula around edges of bowl and invert potatoes onto serving plate, if desired.
Serve hot.