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Instructions. Preheat oven to 450F (230C). Melt the butter and add the garlic in a small saucepan and stir to combine and set aside. If the butter starts to congeal while you are going through the cutting and layering process, just reheat the pan and re-melt the butter. Peel the potatoes and slice one potato at a time.

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Preheat oven to 425F. Melt the butter in a microwave or on the stove. Peel the potatoes, and using a mandolin or a knife, slice the potatoes into thin pieces and place in a bowl. Pour the butter on top, then season with salt and pepper. Toss the potatoes to coat evenly.

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Welcome to my blog. Nice to meet you! My name is Anna. I love creating recipes that are simple, fresh and delicious and I hope my recipes inspire you to cook and enjoy every meal you find here. Let's celebrate together how delicious, nourishing and tasty healthy (ish) cooking can be. Read more.

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Directions. Combine salt, pepper, and thyme in a bowl. Melt 1 tablespoon butter in a 10-inch skillet over medium heat. Cook and stir onions until soft and golden brown, about 8 minutes. Move to a bowl. Melt remaining 1 tablespoon butter in the skillet; remove from heat. Arrange 1/3 of potato slices in the skillet in a slightly overlapping layer.

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Preheat the oven to 375°F. Using a mandoline, thinly slice the peeled potatoes to about 1/8 inch thick. Place the slices in a bowl of cold water as you cut to prevent discoloration. Once you're ready to assemble, place the slices on a layer of paper towels to remove excess moisture. Warm 2 tablespoons of butter (or enough to coat the bottom.

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In a 9 or 10" heavy bottomed cast iron or non-stick skillet, pour about 1/4" butter. Over a medium heat, arrange potato slices in a circle, sprinkle with some herbs, and a little salt and pepper. Add more butter and continue layering potatoes, thyme, salt and pepper, finishing with a layer of potatoes.

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Pommes Anna is a simple four-ingredient recipe of thinly sliced potatoes, butter, salt, and pepper. A classic French recipe, the potatoes Anna is as beautiful as it is delicious. A gorgeous potato recipe with a perfect contrast of a golden brown, crispy crust, and the delicate creamy soft interior.

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How To Make Potatoes Anna. Preheat the Oven: Turn your oven on to 425°F. Prepare the Potatoes: Peel and thinly slice the potatoes. Place them in a bowl filled with cold water to prevent browning. Prepare the Skillet: Take a 10-inch ovenproof skillet and grease its bottom and sides with 1 tablespoon of butter.

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Adjust oven rack to middle position and preheat oven to 350°F (175°C). Spray an 8-inch aluminum cake pan with nonstick cooking spray, making sure to get the interior sides as well as the bottom. Cut an 8-inch parchment round and press it flat on the bottom of the cake pan.

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Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don't require hours of prep in the kitchen. Tray Bake. 1. 2. 3.

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Rice Balls 3 ways. Ingredients. For Calabrian Arancini 2 cups (380 grams) Arborio rice 5 cups chicken broth or water 1/2 tablespoon unsalted butter 1 1/2 teaspoons extra-virgin olive oil 1/2 cup.

Potatoes Anna is a delicious side dish. It is a crisp, golden cake of

Clarify the butter: Add the butter to a small sauté pan and turn the heat to low. Melt the butter completely. Use a spoon to remove the milk solids from the top surface. Then, very slowly, pour the butter into a large mixing bowl, leaving any milk solids that have settled to the bottom, in the pan.

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How To Make Jamie Oliver Pommes Anna. Preheat the Oven: Turn your oven on to 425ºF. Prepare the Potatoes: Peel and cut 2 pounds of Yukon Gold potatoes into thin slices. You can use a knife or a special slicer called a mandoline. Butter the Pan: Melt 3 tablespoons of butter.

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Preheat the oven to 425°. Peel and thinly slice the russet potatoes. Keep the potatoes in a container of cold water while slicing the other ones. Drain and rinse the sliced potatoes well under cold water. Thoroughly dry the potatoes using a flour-sack towel or paper towels.

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Grease the pan and foil. Melt 3 tablespoons unsalted butter in the microwave, about 30 seconds on high. (Alternatively, melt on the stovetop.) Brush the bottom and sides of an oven-safe 10-inch nonstick frying pan with 1 tablespoon of the butter and sprinkle with 1/4 teaspoon of the kosher salt.

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Sautéd Chicken Breast with Vegetables. Quick and easy one skillet sautéd chicken breast with stir-fry vegetables is a healthy, gluten and dairy free, low-carb and paleo dish, which is ready in less than 30 minutes. Sautéd chicken breast with vegetables is an easy, healthy, gluten-free and clean eating recipe, which is ready in 25 minutes.