Potatoes Anna


We’ve taken inspiration from the classic Parisian dish, Potatoes Anna, and made a version more suited to CAP than France. Ours is made with olive oil instead of butter, a dash of paprika and a generous sprinkling of The Magic Spice. So simple and easy to make, this stunning tart comes together by artfully arranging thinly sliced new potatoes in a concentric pattern, seasoning them liberally and then letting the oven take care of the rest. This dish is the ultimate expression of the humble potato, and is a beautiful addition to your holiday table. Serve alongside a bright and tangy salad for a well-balanced meal that looks as good as it tastes. Pass the potatoes and welcome the weekend.

Potatoes Anna

Serves 4-6

By Kerrilynn Pamer



15 new potatoes

2 teaspoons The Magic Spice

1 teaspoon paprika

1 teaspoon Pink Mountain Salt

3 T olive oil

Generous grind of pepper



Heat oven to 350 degrees. Wash potatoes and dry, then slice thinly with a mandoline and drop them into ice water. Let them sit in the water for about 15 minutes, then drain. Lay out on towel and cover with another towel to dry them off. Add to bowl and generously coat with olive oil and sprinkle paprika, The Magic Spice, Pink Mountain Salt and pepper over all potatoes. Lay concentrically in a tart pan, covering up the previous potato until the whole pan is covered with potatoes.


Put in oven and cook for 25-30 minutes, checking to see how the tart is looking. Once browned, remove from oven, sprinkle more Magic Spice, olive oil and salt and pepper as needed and dust with your choice of cheese. Serve hot or at room temperature.



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