Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Yukon Gold and Sweet Potatoes Anna 4.0 (75) 3 Reviews Our three-ingredient recipe results in a tender, golden-brown side that's company-worthy. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on July 16, 2024 Rate PRINT Share Close Photo: Ngoc Minh Ngo Prep Time: 25 mins Cook Time: 55 mins Total Time: 1 hr 20 mins Servings: 6 to 8 Our recipe for potatoes Anna features both Yukon gold and sweet potatoes, giving this layered show-stopper an autumnal twist. It requires just three ingredients, and while it looks impressive and oh so elegant, it’s quite simple to pull together. You’ll need a mandoline or a sharp chef’s knife to cut the potatoes into thin slices. Then, you’ll then place them in alternating layers, brushing each with melted butter and seasoning with salt and pepper as you go. The dish is cooked on the stovetop and finished in the oven, achieving a golden top and bottom while eliminating the need to flip the potatoes midway through. Cut into wedges and served warm or at room temperature, it makes a welcome addition to any meal. Yes, There Is a Difference Between Yams and Sweet Potatoes—Here's How to Tell Your Tubers Apart Equipment Needs for Potatoes Anna Mandoline (or sharp chef's knife): This recipe requires a sharp tool—either a mandoline or a good quality chef's knife—to cut the potatoes into thin, even slices. (The Japanese Benriner mandoline slicer makes quick work of cutting potatoes and other vegetables into thin, even slices. It's less intimidating and easier to clean and store than a traditional metal mandoline.) Nonstick skillet: It's essential to use a nonstick skillet—choose one that's between nine and ten inches in diameter—to ensure the potato stack releases easily from the pan. If you don't have a large enough skillet, you can use a smaller one to make two individual potatoes Anna instead. Pastry brush: You'll need a pastry brush to coat the pan with butter before adding the potatoes as well as to butter each layer before adding the next. A natural or silicone brush will work equally well here. In a pinch, you can drizzle the butter over the layers and spread it gently with your fingers. Flexible spatula: Running a heatproof flexible spatula under the potatoes Anna before inverting gives any stuck-on potato pieces a chance to release. Avoid using a metal spatula for this step as it can scratch the nonstick coating on the pan. While it can be tempting to invert and cut into the potato stack while it's hot and fresh from the oven, it's important to let it cool first to give the potato layers a chance to set up. Ingredients 1 ¼ pounds Yukon Gold potatoes (3 to 4 medium), peeled 1 ¼ pounds sweet potatoes (2 medium), peeled 6 tablespoons unsalted butter, melted Coarse salt and freshly ground pepper Directions Heat oven; slice potatoes: Preheat oven to 425°F. Cut Yukon Gold and sweet potatoes into 1/8-inch-thick slices with a handheld slicer or sharp knife, keeping potato varieties separate. Butter skillet; arrange first potato layer: Brush an ovenproof 9- or 10-inch nonstick skillet with some butter. Starting in center of pan, arrange about 20 Yukon Gold slices, slightly overlapping, in a circular pattern, covering surface. Bryan Gardner Brush with butter and season; continue layering: Brush with butter and generously season with salt and pepper. Make next layer with sweet-potato slices; brush with butter and season. Repeat, alternating colors. Drizzle remaining butter on top of potatoes. David Malosh David Malosh Begin cooking on stovetop, then transfer to oven: Cook potatoes over medium-high heat until butter vigorously bubbles in pan, about 4 minutes. Transfer to oven and bake 30 minutes. Tent loosely with foil and continue to bake until potatoes are easily pierced with a knife, about 20 minutes more. Let cool, then invert and cut into wedges: Remove from oven, and run a heatproof flexible spatula around edges of potatoes to loosen. Let cool; carefully invert onto a plate, cut into wedges, and serve. Storing and Reheating Refrigerate any leftovers in an airtight container for up to four days. To reheat, place potatoes Anna on a foil- or parchment-lined baking sheet and bake at 350 degrees Fahrenheit until warmed through, six to eight minutes. More Layered Potato Recipes to Try: Potato, Zucchini, and Tomato Gratin Potato Pavé Dauphinoise Potatoes Autumn Tian Baked Potato Slices Creamy Scalloped Potatoes Baked Cod With Tomatoes and Potatoes Originally appeared: Martha Stewart Living, December 2013 Rate It PRINT Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and freelance writer with over a decade of experience in the food and media industries.