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Potatoes Anna

CincyTikiCincyTiki Posts: 334
Really simple side
Potatoes Anna are sliced potatoes, butter, salt & pepper. A mandolin makes the slicing work super easy.
The cast iron and the egg add the crunchy, smokey goodness.

Enjoying life in Cincinnati, Ohio - Large BGE & MiniMax BGE


  • On a roll today!
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. 
  • td66snrftd66snrf Posts: 1,374
    Those look great. What temperature?
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
  • Love taters.  Those look great.  Will have to cook those..
    Large, small and mini now Egging in Rowlett Tx
  • AUCEAUCE Posts: 890
    Very nice

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

  • Looks tasty.



    from SANTA CLARA, CA

  • Enjoying life in Cincinnati, Ohio - Large BGE & MiniMax BGE
  • ChickletChicklet Posts: 205
    Yep.  Been making a similar pommes anna recipe for years but was planning to make it on the Egg for the first time tomorrow.  My family asks me to make these all the time. I find that unsalted butter is best. 
    Super easy and you can make as much or as little as you need!  

    Eat, drink and be merry

    Huntsville, AL ~ LBGE noob
  • TinyfishTinyfish Posts: 1,755
  • Mattman3969Mattman3969 Posts: 8,101
    Very nice


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • SciAggieSciAggie Posts: 3,610
    Those look great!
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
  • tarheelmatttarheelmatt Posts: 9,374
    Looks good from where I sit.  
    Thomasville, NC
    My YouTube Channel
    My Photography Site
  • TbentTbent Posts: 196
    Wow, looks great. Just picked up a mandolin recently and I'm not sure how I spent most of my life without one. May have a go at these this weekend. 
    L, S, MM, Mini
    Washington, IL
  • So if the recipe calls for these to be in the oven at 450, shouldn't the platesetter be in to create indirect heat? I would think having the cast iron over the direct heat would cause some burning? No?
    Denver, CO
  • Bump. Anyone? Do you cook these covered first? Platesetter in? salt and pepper on each layer of potatoes? I'm making them for friendsgiving and don't want to screw it up...
    Denver, CO
  • ThatgrimguyThatgrimguy Posts: 3,834
    edited November 2015
    Yes, platesetter in. @Mantoothian ;
    Biloxi, MS
    Guild's Grocery BBQ Team
    The Grocery Cart
    XL / Small Green Eggs
  • CincyTikiCincyTiki Posts: 334
    edited November 2015
    @Mantoothian , sorry for the slow response, been traveling for work.  Yes plate setter in, salt and pepper and a drizzle of butter on each layer.

    Preheat Egg to 450° Indirect.
    Combine 1tsp salt and 1/2 tsp pepper in a small bowl. Melt an additional 1 Tbs unsalted butter to drizzle between layers.  3lbs peeled baking potatoes sliced thin.
    Melt 2 1/2 tablespoons butter in a 10-inch cast-iron or ovenproof heavy skillet over medium heat. Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan; sprinkle with 1/4 teaspoon salt mixture. Drizzle 1/2 teaspoon melted butter over potatoes. Repeat the layers 5 times, ending with butter. Press firmly to pack. Cover and bake at 450° for 20 minutes.
    Uncover and bake an additional 25 minutes or until potatoes are golden. Loosen edges of potatoes with a spatula. Place a plate upside down on top of pan; invert potatoes onto plate. Sprinkle with parsley, if desired.

    Hope that helps.
    Enjoying life in Cincinnati, Ohio - Large BGE & MiniMax BGE
  • Thanks a bunch folks!
    Denver, CO
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