Jamie Oliver Pommes Anna

Jamie Oliver Pommes Anna is made with thinly sliced Maris Piper potatoes, fresh rosemary, fresh thyme, a hint of horseradish, and plenty of butter. The result is a spectacular, golden-brown ‘cake’ of potatoes that is crispy on the bottom and tender and herby on the inside. It is a show-stopping side dish for a Christmas dinner or special occasion, and serves 8-10 people.

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• Pioneer Woman Tartar Sauce
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🧡 Why You Will Love This Pommes Anna:

• It’s a Showstopper: This dish looks incredibly impressive. When you flip it out of the pan, the golden, crispy potato cake looks like something from a high-end restaurant, making it perfect for impressing guests.
• Tender Inside, Crispy Outside: The double-cooking method (first on the stove, then in the oven) creates the perfect texture. The bottom and edges become wonderfully crispy, while the inside layers steam in the butter and herbs until meltingly tender.
• Jamie’s Flavor Twist: The addition of fresh horseradish and herbs is a classic Jamie Oliver touch. It cuts through the richness of the butter and adds a subtle, peppery warmth that plain potatoes don’t have.
• Great for Making Ahead: You can bake the entire dish, let it cool, and then simply reheat slices in a hot pan or the oven just before serving. This makes it a fantastic, stress-free side dish for a big holiday meal.

🥔 Jamie Oliver Pommes Anna Ingredients

• 1.6kg (approx. 3.5 lbs) Maris Piper potatoes
• 100g (7 tbsp) unsalted butter
• ½ a bunch of fresh rosemary (approx. 15g)
• ½ a bunch of fresh thyme (approx. 15g)
• 1 fresh horseradish root, for grating (or 3 tsp jarred grated horseradish)
• Sea salt and freshly ground black pepper

🥘 How To Make Jamie Oliver Pommes Anna

1. Prepare the ingredients: Preheat your oven to 350°F (180°C). Peel the potatoes. Using a mandoline (or a very sharp knife), slice the potatoes as thinly and evenly as possible.
2. Melt the butter: Place the butter in a small saucepan and melt it over low heat.
3. Chop the herbs: Pick the leaves from the rosemary and thyme sprigs and chop them finely.
4. Layer the base: Generously brush the bottom and sides of a 26cm (10-inch) non-stick, ovenproof frying pan with melted butter. Arrange the first layer of potato slices in an overlapping circular pattern on the base.
5. Build the layers: Brush the potato layer with more melted butter. Sprinkle with salt, pepper, some of the chopped herbs, and a fine grating of horseradish.
6. Repeat the process: Continue layering the potatoes, brushing each layer with butter and sprinkling with seasonings, herbs, and horseradish, until you have used all the potatoes. Press down firmly as you go.
7. Cook on the stovetop: Place the pan on the stovetop over medium heat. Cook for about 10 minutes to crisp up the base. Jiggle the pan occasionally to ensure it is not sticking.
8. Bake the cake: Transfer the pan to the preheated oven and bake for 30 minutes.
9. Press and finish: Remove the pan from the oven. Use the base of a smaller saucepan or a lid to firmly press the potatoes down, compacting the cake.
10. Bake again: Return the pan to the oven for another 20-30 minutes, or until the potatoes are completely tender and cooked through.
11. Serve: When ready, carefully invert the pan onto a serving platter or board. Slice into wedges and serve immediately.

💭 Recipe Tips

• Use a Mandoline: For the classic Pommes Anna texture, the potato slices must be paper-thin and uniform. A mandoline is the best tool for this.
• Choose the Right Potato: Jamie specifies Maris Piper, a floury (starchy) potato popular in the UK. If you are in the US, Russet potatoes are the best substitute as they will break down slightly and bake into a tender cake.
• Don’t Skimp on Butter: The butter is not just for flavor; it is the cooking fat that “fries” the layers together and creates the golden, crispy crust.
• Press It Down: The pressing step after 30 minutes is crucial. It compresses the layers, ensuring the “cake” holds its shape when you slice it.

🍛 What To Serve With Pommes Anna?

This is a rich and impressive side dish that pairs beautifully with roasted meats serve it as an alternative to roast potatoes with a Filet Mignon, a roast beef dinner, or lamb chops it is also a stunning centerpiece for a vegetarian meal alongside roasted vegetables.

How To Store Leftovers Pommes Anna?

• Refrigerate: Once the Pommes Anna has cooled completely to room temperature, place any leftovers in an airtight container. It will keep in the refrigerator for up to 3 days. The potatoes will become very firm and compact when chilled.
• Freeze: Freezing is not recommended for Pommes Anna. Because potatoes have a high water content, they will form ice crystals when frozen. When you thaw the dish, the potatoes will release this water making the texture grainy mushy and unpleasant.

🥵 How To Reheat Leftovers Pommes Anna?

The goal is to warm the inside while making the outside crispy again.

1. In a Skillet (Best for Slices) This is the fastest and best method for getting a crispy crust, similar to a hash brown.

• Heat a thin layer of butter or olive oil in a non-stick frying pan over medium heat.
• Once the pan is hot, add the cold wedges of Pommes Anna.
• Cook for 3-4 minutes on each side until they are deep golden brown, crispy, and hot all the way through.

2. In the Oven (Best for Larger Pieces) This method is more gentle and works well if you are reheating more than one or two slices.

• Preheat your oven to 375°F (190°C).
• Place the potato wedges on a baking sheet lined with parchment paper.
• Bake for 10 to 15 minutes, or until the edges are sizzling and the center is hot.

Note: Avoid the microwave at all costs. It will steam the potatoes, making them soft, soggy, and ruining the crispy texture.

FAQs

📊 Pommes Anna Nutrition Facts

Serving Size: 1 wedge (1/8 of cake)

• Calories: 109 kcal
• Total Fat: 8.8g
• Saturated Fat: 5.5g
• Total Carbohydrate: 8.2g
• Sugars: 1.1g
• Protein: 2.2g
• Fibre: 2.2g