Trust the French to come up with a potato cake that is alluringly crisp on the outside and meltingly tender on the inside. Called Pommes Anna, this dish was created during Napoleon III's era and named after one of the lovely women at court. Traditionally made with enough butter to float the Normandie, we've made it with much less, which nonetheless produces a dish so rich and delicious, there's never a crumb left. Slice the potatoes by hand, by mandoline, or in a food processor.

Step 1. Melt butter in a cast-iron or heavy skillet. A heavy skillet is a must because it conducts heat well, producing the traditional crisp, browned crust-the hallmark of this dish.

Step 2. Arrange a single layer of potato slices in an overlapping fashion, in pan. Sprinke with salt and pepper and drizzle melted butter over potatoes. Repeat for a total of six layers. They might be slightly mounded in the center.

Step 3. Press down on the finished layers with the bottom of a clean, heavy pan or your hands. You want the potatoes to be dense and compact so that they hold together. Cover and bake for 20 minutes. Uncover and bake an additional 25 minutes or until potatoes are golden.

Step 4. Loosen edges of potatoes with a spatula. Place a plate upside down on top of pan; invert potatoes onto plate. Sprinke with parsley if desired, and serve.