Potatoes Anna

1. Heat a greased 10-inch cast-iron skillet in a 350 degree Fahrenheit oven 8 minutes or until hot. Arrange one-third of potato slices in skillet, and drizzle with one-third of butter; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Repeat layering procedure twice with remaining ingredients.

2. Bake at 350 degrees for 1 hour; increase heat to 500 degrees, and bake 5 to 10 minutes more or until browned. Invert onto a serving plate; garnish, if desired.

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Nutrient	Quantity
Total fats	64.4562 g
Protein	290.8318 g
Carbohydrates	32.5311 g
Energy	1898.7325 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6694 g
Water	1071.4173 g
Aspartic acid	2.008 g
Calcium, Ca	2116.4453 mg
Lutein + zeaxanthin	7.8315 g
Fiber, total dietary	11.5964 g
Carotene, beta	5.3475 g
Niacin	22.0897 mg
Vitamin A, RAE	412.0666 g
Arginine	3.1745 g
Riboflavin	2.6551 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0026 g
Fatty acids, total saturated 20:1	0.0804 g
Glutamic acid	4.7908 g
Sodium, Na	1013.9471 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3781 g
Total lipid (fat)	64.4562 g
Manganese, Mn	1.9684 mg
Fructose	0.004 g
Proline	1 g
Fatty acids, total saturated 16:0	6.3836 g
Fatty acids, total saturated 8:0	0.0018 g
Sucrose	0.0003 g
Choline, total	884.1969 mg
Sugars, total	0.011 g
Serine	1.1723 g
Fatty acids, total saturated 10:0	0.0006 g
Fatty acids, total saturated 18:0	2.9044 g
Fatty acids, total saturated 20:4 undifferentiated	0.7072 g
Vitamin B-6	1.8158 mg
Selenium, Se	228.565 g
Ash	22.3975 g
Fatty acids, total saturated 18:1 undifferentiated	22.4804 g
Pantothenic acid	0.8569 mg
Phenylalanine	1.1405 g
Copper, Cu	5.3645 mg
Betaine	0.1535 mg
Thiamin	3.1735 mg
Retinol	408.0009 g
Methionine	0.7073 g
Iron, Fe	22.2195 mg
Carbohydrate, by difference	32.5311 g
Phosphorus, P	3353.1311 mg
Folate, total	321.8937 g
Tocopherol, gamma	0.1132 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.3128 g
Lycopene	0.345 g
Alanine	1.1278 g
Cholesterol	680.0015 mg
Valine	1.2034 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0026 g
Fatty acids, total saturated 18:2 undifferentiated	25.2456 g
Glycine	1.4716 g
Carotene, alpha	0.207 g
Glucose (dextrose)	0.0041 g
Fatty acids, total saturated 14:0	0.1717 g
Zinc, Zn	19.1885 mg
Isoleucine	0.9255 g
Fatty acids, total saturated 12:0	0.0016 g
Fatty acids, total polyunsaturated	27.576 g
Fatty acids, total saturated 14:1	0.0003 g
Leucine	1.6543 g
Tocotrienol, alpha	0.0147 mg
Vitamin A, IU	1449.8388 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1632 g
Folate, DFE	321.8937 g
Tryptophan	0.469 g
Phytosterols	1.587 mg
Galactose	0.0026 g
Fatty acids, total polyunsaturated 18:1 c	0.0112 g
Fatty acids, total saturated 6:0	0.0002 g
Tyrosine	0.9035 g
Vitamin B-12	13.6 g
Vitamin K (phylloquinone)	4.1838 g
Fatty acids, total saturated	9.8176 g
Histidine	0.6315 g
Fatty acids, total monounsaturated	22.9619 g
Threonine	0.891 g
Folate, food	321.8937 g
Cryptoxanthin, beta	0.4312 g
Vitamin E (alpha-tocopherol)	6.8179 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.4488 g
Magnesium, Mg	390.1504 mg
Lysine	0.6894 g
Potassium, K	3647.7323 mg
Cystine	0.4344 g
Fluoride, F	0.59 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.75 teaspoon	0	0	0
Butter	0.5 cup	684	31.428	57.6
Pepper	0.75 teaspoon	4.3298	1.1031	0.0562
baking potato	3 lbs	1210.4027	0	6.8
rosemary sprig	0	1210.4027	0	6.8