Recipes and Cooking Vegetables Potatoes and Root Vegetables Anna Be the first to rate & review! This variation of the popular French dish Potatoes Anna features golden beets (or your choice of root vegetables). By Colleen Weeden Colleen Weeden As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine. Learn about BHG's Editorial Process Published on October 31, 2022 Print Rate It Share Share Tweet Pin Email Photo: Kelsey Hansen Prep Time: 35 mins Cook Time: 1 hrs Total Time: 1 hrs 35 mins Servings: 8 Jump to Nutrition Facts Pommes Anna, a French potato side dish created in the mid-19th century is the inspiration for this beauty. The rich, crispy finish and golden presentation belie how easy it is to make. Slice potatoes and golden beets ultrathin with a knife, layer them in a cast-iron skillet, pour garlic butter over top, and let the oven do the rest. Ingredients 1/2 cup butter 3 clove garlic cloves, minced 1 1/2 pounds russet potatoes 8 to 10 ounces sweet potato, peeled and thinly sliced 1 pound root vegetables, such as golden beets, celeriac, and/or parsnips, peeled and thinly sliced 2 tablespoons chives Directions Preheat oven to 425°F. In a small saucepan melt butter over medium. Reduce heat to medium-low. Cook, stirring occasionally, until butter turns a light golden brown, 5 to 7 minutes. Remove from heat. Stir in garlic. Let stand 5 minutes. Drizzle 2 Tbsp. of the garlic butter into a 10-inch cast-iron skillet. Arrange one-third of the potato and vegetable slices in a circular pattern in skillet, overlapping slices. Drizzle with 1½ Tbsp. of the remaining garlic butter and sprinkle with ½ tsp. kosher salt and ⅛ tsp. freshly ground black pepper. Repeat layers two more times. Cover skillet with buttered foil. Heat over medium-high until it begins to sizzle, 2 to 3 minutes. Transfer skillet to oven; bake 30 minutes. Remove foil; bake until golden and potatoes and vegetables are tender, 20 to 30 minutes more. Let stand 10 minutes. Loosen potatoes and vegetables from skillet and invert onto a serving plate. Sprinkle with chives. Rate it Print Nutrition Facts (per serving) 243 Calories 12g Fat 32g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 243 % Daily Value * Total Fat 11.8g 15% Saturated Fat 7.4g 37% Cholesterol 30.5mg 10% Sodium 159.8mg 7% Total Carbohydrate 31.6g 12% Dietary Fiber 4.3g 15% Total Sugars 7.8g Protein 4.1g Vitamin D 0mcg 0% Vitamin C 16.8mg 84% Calcium 44mg 3% Iron 1.6mg 9% Potassium 819.2mg 17% Fatty acids, total trans 0.5g Vitamin D 0IU Alanine 0.1g Arginine 0.2g Ash 2.6g Aspartic acid 0.8g Caffeine 0mg Carotene, alpha 15.2mcg Choline, total 23.9mg Copper, Cu 0.2mg Cystine 0g Energy 1018.7kJ Fluoride, F 38.8mcg Folate, total 70.8mcg Glutamic acid 0.7g Glycine 0.1g Histidine 0.1g Isoleucine 0.1g Leucine 0.2g Lysine 0.2g Methionine 0.1g Magnesium, Mg 49mg Manganese, Mn 0.6mg Niacin 1.9mg Phosphorus, P 106.6mg Pantothenic acid 0.7mg Phenylalanine 0.2g Phytosterols 0.1mg Proline 0.1g Retinol 95.2mcg Selenium, Se 1.2mcg Serine 0.2g Starch 17.3g Theobromine 0mg Threonine 0.1g Vitamin E (alpha-tocopherol) 0.7mg Tryptophan 0.1g Tyrosine 0.1g Valine 0.2g Vitamin A, IU 7226IU Vitamin A, RAE 441.2mcg Vitamin B-12 0mcg Vitamin B-6 0.5mg Vitamin K (phylloquinone) 5.2mcg Water 143.1g Zinc, Zn 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.