Welcome back to Culinary Compass! Discover the professional cooking techniques behind the most elegant side dish in French cuisine: the layered buttery potato bake, sometimes known as Potatozana or Potatoes Anna. This recipe proves that you only need three core ingredients—potatoes, butter, and seasoning—to create a gourmet masterpiece that rivals any fine dining restaurant. We break down the precise method, from thin slicing the potatoes to the critical one-minute blanching step, ensuring perfect texture every time. This is essential **Culinary Education** for elevating simple ingredients.
The key to this dish’s success is the **Professional Cooking Technique** of layering the paper-thin, pre-cooked potato slices and basting each layer generously with melted butter. This process ensures the potato edges crisp beautifully while the interior remains tender and moist. Forget complicated ingredients; this is **Gourmet** cooking focused purely on technique and quality ingredients. Give this sophisticated baked potato a try—it’s the perfect accompaniment to steak or roasted chicken, and it’s surprisingly easy to achieve at home!
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— FULL RECIPE —
**Layered Buttery Potatoes (Potatozana)**
*Ingredients:*
* 700g Potatoes
* 40g Unsalted Butter (melted)
* Salt, to taste
* Freshly Ground Black Pepper, to taste
*Instructions:*
1. Thinly slice the potatoes into rounds (the thinner, the better).
2. Rinse the sliced potatoes in cold water, drain, and transfer to a pot.
3. Cover potatoes with fresh water and bring to a boil. Once boiling, cook for exactly 1 minute, then immediately drain the water.
4. Generously butter a baking dish.
5. Arrange the potato slices in overlapping, thin layers in the dish.
6. Season the layer lightly with salt and pepper, and brush thoroughly with melted butter.
7. Repeat the layering, seasoning, and buttering process until all potatoes are used.
8. Bake in a preheated oven at 200°C (392°F) for 20 to 25 minutes, or until golden brown and tender. Serve immediately.