Potatoes Anna

POTATOES ANNA

1/2 cup butter or margarine, at room temperature
2 lb. Idaho potatoes
1 tsp. salt
1/8 tsp. pepper
Fresh chives (optional)
Fresh oregano (optional)
Fresh variegated sage (optinoal)

Preheat oven to 425 degrees. Using 3 Tbsp. of the butter, grease a heavy 8 inch skillet. Select a well-seasoned cast iron skillet or a skillet that has a heat-resistant handle. If the handle is not heat resistant, cover it with aluminum foil. Peel the potatoes. Cut potatoes crosswise into thin slices. There should be about 5 cups of sliced potatoes. In a large bowl, place potatoes and toss gently with salt and pepper. Arrange one-third of the potato slices in a circular fashion around the bottom and up the side of the skillet. Select slices that are uniform in shape. Dot with about one-third of the remaining butter. Repeat layering potato slices and butter two more times. Place skillet over medium-high heat; cook 3 minutes to brown the bottom of the potatoes. Remove from heat and cover the potatoes with aluminum foil. Place a 9 inch pie plat or baking dish on top of the foil and press down firmly to pack potatoes. Place skillet and pie plate on rack in the center of the oven. Bake 30 minutes; remove the pie plate and aluminum foil; bake 5 minutes longer. Remove the skillet from the oven and let stand for 5 minutes. Using a small metal spatula, gently loosen potatoes from side and bottom of skillet. Invert skillet onto a serving platter to unmold potatoes; remove skillet. Garnish with fresh herbs. Makes 6 servings.