Potatoes by any other name just aren't the same

This is a style of potatoes I learned in culinary school It's called Potatoes Anna. Arrange sliced potatoes in a skillet in circular layers, coating each round with clarified butter (or olive oil) and a little salt and pepper. I also like adding green onions for some extra yum. You can cook on the stove top until the first layer is caramelized (browned) and then finish it off in the oven at 350 degrees or cook it all on the stove top, covering the skillet for faster cooking. Serve it in wedges with any meat dish or use it as a wonderful breakfast side.

For those that don't know what clarified butter is, it's butter, heated up until all the fat separates. Skim the fat off the top and discard (the fat). It increases the burning point of the butter.