Potatoes Anna

Avatar for elc11
Community Leader
Registered: 06-16-1998
Potatoes Anna
5
Sun, 03-09-2014 - 9:50pm

I'm looking at this recipe from Martha Stewart Living Dec 2013, the photo really. The recipe says to make them in a skillet but in the photo they appear to be dome-shaped like they were baked in a mold.  Any suggestions on how she got them to look like the picture? If anybody subscribes to the magazine, does it say anything about the presentation? They look so good in that photo my mouth is watering!

Avatar for sabrtooth
iVillage Member
Registered: 12-03-1999
In reply to: elc11
Sun, 03-09-2014 - 11:34pm

Elc, any slope-sided skillet that is oven safe will produce this effect. Many brands of skillet go from the stove top to the oven, and then, by placing a plate over the pan, and inverting it, you would end up with a dish as shown. Except for the weight, a cast iron pan without a long handle, but with double helper handles would work best. You make cornbread, pineapple upside down cake, monkey bread, & frittatas, for example, the same way. *I* have Ed turn the pan for me, while I hold the plate. Here are some pans, and below, find frittata recipes.

http://www.chefscatalog.com/product/99280-cuisinart-classic-nonstick-fry-pan.aspx

http://www.chefscatalog.com/product/93717-all-clad-copper-core-fry-pan.aspx

http://www.chefscatalog.com/product/25200-de-buyer-mineral-fry-pan.aspx

http://www.chefscatalog.com/product/24535-le-creuset-forged-hard-anodized-deep-fry-pan.aspx

http://www.chefscatalog.com/product/30331-lodge-cast-iron-double-dutch-oven.aspx

http://startcooking.com/five-ways-to-make-a-frittata

Avatar for sabrtooth
iVillage Member
Registered: 12-03-1999
In reply to: elc11
Sun, 03-09-2014 - 11:38pm

PS: The recipe says to START them on the stove top, for 4 minutes, then finish them in the oven for 30 minutes, and invert on a plate to serve.

Community Leader
Registered: 02-27-1999
In reply to: elc11
Mon, 03-10-2014 - 9:35pm

That is made in a skillet, it looks domed in the picture due to camera angle.  My daughter and I made sweet-and-yukon scalloped potatoes au gratin once;  OMG!  This recipe you are looking at looks perfect, just use your skillet and carry on! 

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Avatar for elc11
Community Leader
Registered: 06-16-1998
In reply to: elc11
Tue, 03-11-2014 - 1:38am

Sabr, I make frittatas and Tortilla Espanola so I'm experienced in inverting a skillet; and I read the method but the potatoes in the photo look like a dome to me, which would not be achieved in a regular deep skillet. K-Roni thinks its just the camera angle so I'll have to go with that. I know that the shape in the presentation won't affect the flavor...I just think that beehive shaped scalloped potatoes would look great at serving. Thanks anyway Ladies!

Avatar for sabrtooth
iVillage Member
Registered: 12-03-1999
Tue, 03-11-2014 - 5:36pm

I would think, that if you fill the skillet to the top with the potatoes, at the end of cooking it would hold together, and be domed when you invert it.  When I invert a frittata that is filled to the top of the skillet, it is domed.