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Title: Potatoes Anna
Categories: Potatoes
Yield: 8 Servings

4 lb Yukon Gold potatoes; (about
-10-12 potatoes)
1 c Unsalted butter; melted
Sea salt; to taste
Black peppercorns; crushed;
-to taste

If using a cast-iron skillet here, make sure it's well seasoned to
avoid the heartbreak of incomplete detachment when flipping the
potatoes out of the pan to serve. For entertaining, I suggest making
this several hours before guests arrive, and gently reheating it in a
300 F oven.

Preheat the oven to 400 F.

Peel the potatoes, and working quickly to avoid their discoloring,
slice them very thinly in the food processor. Place the slices in a
single layer on paper towels or clean kitchen towels and pat them dry.

Use a pastry brush to generously coat a 10- to 12" thick cast-iron or
nonstick ovenproof skillet with some melted butter. Arrange a layer of
potato slices in an overlapping circle in the bottom of the skillet.
Brush these with the melted butter, season with salt and pepper, then
top with another layer of potatoes in an overlapping circle. Brush
with butter, season, and repeat until all of the potatoes have been
added to the pan, seasoned, and buttered.

Brush the parchment paper lid with butter, press down gently on the
potatoes, and cover with the lid. Cook in the oven for 30 minutes,
then rotate the pan and cook for another 15 to 30 minutes, until the
potatoes are golden brown and easily pierced with a paring knife.
Remove from the oven, let rest 5 minutes, remove the parchment lid,
then run a spatula around the edges of the cake to loosen any stuck
edges. Invert a large plate over the pan, and working quickly and
decisively, invert the potato cake onto the plate.

Recipe by Anthony Bourdain, Appetites

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