Potatoes Anna

Ingredients

• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 1/2 tablespoons unsalted butter, divided
• 3 pounds baking potatoes, peeled and cut into thin slices
• 1 tablespoon parsley, chopped

Directions

1. Preheat oven to 450 F.
2. Combine salt and pepper in a small bowl. Melt 2 1/2 tablespoons of butter in an oven-proof skillet or Dutch oven over medium heat.
3. Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan. Sprinkle with 1/4 teaspoon salt and pepper mixture.
4. Melt remaining 1 tablespoon of butter in a small, microwave-safe bowl. Drizzle 1/2 teaspoon of melted butter over potatoes in pan.
5. Repeat the layers 5 times, ending with butter and pressing down firmly after each layer to "pack" them together. Cover and bake for 20 minutes. Uncover and bake an additional 25 minutes, or until potatoes are golden.
6. Remove from oven and loosen the edges with a spatula. Place a plate upside-down on top of the pan; invert the potatoes onto the plate. Sprinkle with parsley. Yield: 6 servings.
7. Cook's Note: For best color pat potato slices dry before layering.