This oven baked 3-ingredient potato anna is the kind of simple, old-fashioned dish that quietly steals the show at holiday dinners. My grandmother made a version of this for every big family gathering, and we’d all hover around the table waiting for that first slice with the extra-crispy edges. Thinly sliced potatoes are layered in a buttery spiral, baked until the bottom turns deep golden and the edges caramelize into the most heavenly, crunchy bites. It looks impressive in the cast iron skillet, but it’s actually very straightforward and perfect for busy home cooks who still want something special on the table.
Serve this potato anna hot, straight from the cast iron skillet, cut into wedges like a pie. It pairs beautifully with roast chicken, turkey, ham, or a simple pan-seared steak. For a lighter meal, I like to serve it alongside a big green salad with a tangy vinaigrette to balance the richness. Steamed green beans, roasted carrots, or sautéed Brussels sprouts also make nice, colorful sides. If there are leftovers, reheat a slice in a hot skillet and top with a fried egg for a cozy breakfast or brunch.
Oven Baked 3-Ingredient Potato AnnaServings: 6-8
Ingredients
3 pounds russet or Yukon Gold potatoes, peeled
6 tablespoons unsalted butter, melted (plus a little extra for the pan, about 1 tablespoon)
1 1/2 teaspoons kosher salt (or to taste)
Directions
Preheat your oven to 425°F (220°C). Place a 9- or 10-inch cast iron skillet on the stove over low heat and lightly butter the bottom and sides with about 1 tablespoon of butter. This helps the potatoes release and encourages those crispy, caramelized edges.
Peel the potatoes and keep them in a bowl of cold water as you work to prevent browning. When you’re ready to slice, dry each potato with a clean towel so the butter will cling nicely.
Using a sharp knife or mandoline, slice the potatoes into very thin rounds, about 1/16 to 1/8 inch thick. The thinner the slices, the more delicate and crispy the layers will be. Try to keep the slices as even as possible so they cook at the same rate.
Pour the melted butter into a large mixing bowl. Add the salt and stir to combine. Add the potato slices to the bowl and gently toss with your hands to coat every slice with the salted butter, separating any pieces that want to stick together.
Start layering the potatoes in the warm, buttered cast iron skillet. Begin in the center and work your way out, overlapping the slices in a circular pattern like shingles on a roof. This first layer will be the top once you flip the potato anna, so take a little extra care to make it look neat if you can.
Continue layering the remaining potato slices on top, still overlapping them, until all the potatoes are used. Lightly press down on the layers with your hands or the back of a spatula to compact them. If there’s any butter left in the bowl, drizzle it over the top.
Place the skillet over medium heat on the stovetop for about 5–7 minutes, just until you hear a gentle sizzle and can smell the butter toasting. This helps start the browning on the bottom so you get that deep golden crust my grandmother always insisted on.
Transfer the skillet to the preheated oven and bake, uncovered, for 35–45 minutes, or until the potatoes are tender all the way through when pierced with a knife and the edges are deeply golden and crispy. If the top looks like it’s browning too quickly before the center is tender, loosely tent with a piece of foil for the last 10 minutes.
Remove the skillet from the oven and let the potato anna rest for 5–10 minutes. This short rest helps the layers set so the cake holds together when you slice it.
To serve, you can cut wedges straight from the skillet, or for a more dramatic presentation, run a thin spatula around the edges to loosen the potatoes, then carefully invert the skillet onto a large plate or cutting board so the crispiest, most caramelized side faces up. Slice into wedges and serve immediately while the edges are still crackly and heavenly.
Variations & Tips
For a little extra flavor without adding more main ingredients, you can sprinkle freshly ground black pepper or a pinch of garlic powder between a few of the layers. If your family enjoys herbs, a small amount of chopped fresh thyme or rosemary scattered lightly throughout adds a cozy holiday feel. For picky eaters who like things very simple, stick to just the potatoes, butter, and salt and make sure the top is extra golden and crispy—they’ll usually go for the crunchy pieces first. If you need to scale the recipe down, use a smaller skillet and 1 1/2 pounds of potatoes, reducing the baking time slightly and checking for tenderness early. To make ahead, you can slice and butter the potatoes a couple of hours in advance and keep them covered in the fridge, then layer and bake right before serving. For food safety, always keep sliced potatoes chilled if you’re not cooking them right away, and don’t leave the finished dish at room temperature for more than 2 hours. Reheat leftovers in a hot oven or skillet until steaming in the center rather than microwaving, which can make the layers soggy. If you don’t have a cast iron skillet, use a heavy oven-safe skillet or metal cake pan, but be sure to grease it well and let the potatoes rest before turning out so the layers hold together.
