Potatoes Anna with Caramelized Onions & a Smoky Accent
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Classic potatoes anna with a smoky twist from paprika & a secret ingredient. Excellent with roasted meats.
serves 6 (easily doubles for a crowd)
1/2 of a large yellow onion, thinly sliced
2 Tbsp. each, melted butter & bacon fat (or 4 Tbsp. butter)
4 large russet potatoes, peeled & thinly sliced (1/8” by hand or with a Mandoline)
3/4 cup chicken stock
1-3 tsp. chicken base
paprika
4 oz. Parmesan, largely shredded
1.) In a cast iron skillet over medium, heat 1 Tbsp. of the butter bacon fat mixture until hot & shimmery. Add sliced onions, turn down heat 1 notch & cook stirring frequently until caramelized, about 10 minutes. Preheat oven to 400f.
2.) Remove pan from heat & arrange a layer of potatoes over the onions in an overlapping pattern. Brush with butter mixture, sprinkle lightly with paprika. Repeat layers until all potatoes are used. Heat & taste your broth. Adjust saltiness using chicken base, you may not need any depending on how well seasoned the stock is.
3.) Pour stock onto the side of the potatoes so as not to disturb the paprika. Scatter Parmesan evenly over the top & roast uncovered for 45 minutes to 1 hour until golden brown & potatoes are fork tender. The onions will almost fully dissipate during the cooking process creating a creamy caramelized bottom.