So … the most searched items that leads to the Lifeguard Press blog? Lilly Pulitzer and Jonathan Adler parties … and recipe for Potatoes Anna! (And, we have to be honest, we had never heard of Potatoes Anna until it started popping up on our search statistics weekly.) Quickly, we fell in love with Potatoes Anna, too, and think that it is the perfect dish for summer parties and bbqs outdoors during this sunny weather.
Of course, we think that any party works perfectly with fun invitations, party lanterns, pinwheels, coasters, paper plates and napkins, drink umbrellas, and so much more from Lifeguard Press! After all, every casual party should be chic, too. So, go ahead … browse www.lifeguardpress.com and check out our Party Essentials as you begin to plan your party (whether it is for 2 or 200!).
And, enjoy this wonderful recipe for Potatoes Anna that we found on the Food Network site from Emeril Lagasse (BAM! Sorry, couldn’t resist.). It is super simple and really tasty. And, an easy recipe to play with – we love goat cheese with this!
2 pounds large Yukon gold potatoes
1/4 cup clarified butter
Salt and freshly ground black pepper
Preheat the oven to 400 degrees F.
Peel and trim the potatoes into a uniform cylindrical shape. Cut the cylinders into thin, 1/16-inch slices, preferably with a mandoline so that the slices are of uniform thickness.
Liberally brush an 8-inch saute pan with clarified butter and arrange the potato slices in concentric rings emanating from the center of the pan. Lightly brush each layer with clarified butter and season each layer lightly with salt and pepper. Place the potatoes on the stovetop and cook undisturbed over medium heat until golden brown on the bottom, about 3 to 4 minutes. Transfer the potatoes to the oven and cook until caramelized and cooked through, about 30 minutes, pressing the potatoes occasionally to compress and shaking the pan to keep the potatoes from sticking to the bottom.
Drain the excess butter from the pan and turn the potato cake out onto a cutting board. Slice into quarters and serve.