Jamie Oliver Pommes Anna is made with russet potatoes, unsalted butter, salt, and pepper. This classic French Pommes Anna recipe creates a fancy side dish that takes about 60 minutes to prepare and can serve up to 4 people.
Try More Jamie Oliver Recipes:
🧡 Why You’ll Love This Pommes Anna Recipe:
- It’s a Fancy French Dish: This recipe lets you enjoy a special French dish that’s perfect for showing off when you have guests.
- It Tastes Great: The potatoes get very crispy and are full of buttery taste. Each layer is seasoned well, so every bite is delicious.
- Goes with Many Meals: You can serve these potatoes with lots of different foods, like steak or veggies. It makes any meal more special.
- Easy Ingredients: You only need potatoes, butter, salt, and pepper to make this dish. It’s simple to put together with things you probably have at home.
- Fun to Make: You’ll have a good time making this dish. Layering the potatoes and baking them is not just interesting but also gives you a great result.
🥔 Jamie Oliver Pommes Anna Ingredients
- 3 large russet potatoes (about 900 grams)
- 4 tablespoons (about 60 ml) of unsalted butter, melted
- Salt and pepper, as you like
🥘 How To Make Jamie Oliver Pommes Anna
- Preheat the Oven: Preheat the oven to 425°F (220°C).
- Prepare Potatoes: Peel and thinly slice the russet potatoes. Keep them submerged in a bowl of cold water to prevent browning as you slice the rest.
- Rinse and Dry: Drain and rinse the sliced potatoes thoroughly under cold water. Dry them well using a kitchen towel or paper towels.
- Layer Potatoes: In a 6 or 8-inch cast-iron or non-stick skillet over low to medium heat, add 2 tablespoons of the melted butter. Arrange the potato slices in the pan, starting from the center and working outwards to create a fanned-out layer. Drizzle with some of the remaining melted butter, then season with salt and pepper. Shake the pan slightly to ensure the potatoes aren’t sticking.
- Repeat Layers: Continue layering potatoes, butter, salt, and pepper until you have 4 layers. Use another pan of the same size to press down on the potatoes, flattening and compressing them.
- Bake Covered: Cover the pan with foil and bake for 20 minutes at 425°F (220°C).
- Finish Baking Uncovered: Remove the foil and continue to bake for another 20-25 minutes, or until the top is well-browned and the potatoes are cooked through.
💭 Recipe Tips
- Choose the Right Potatoes: Opt for russet potatoes, as their high starch content helps achieve the crispiness needed for this dish.
- Even Slices: Ensure all potato slices are uniformly thin, about 1/8 inch. A mandoline slicer is ideal for consistent slicing.
- Prevent Browning: To keep the slices from browning and affecting the dish’s appearance and taste, submerge them in cold water as you work.
- Dry Thoroughly: Before layering, thoroughly dry the potatoes using a kitchen towel. Moisture can cause the potatoes to steam instead of crisping.
- Careful Layering: Layer the potatoes so they slightly overlap, and season each layer with salt and pepper. This ensures even flavor throughout the dish.
🍦 What To Serve With Pommes Anna?
Pommes Anna pairs well with roasted chicken, grilled steak, baked salmon, or glazed pork chops. It also can be served alongside steamed green beans, roasted carrots, a crisp salad, or sautéed spinach for a delicious meal.
🎚 How To Store Leftovers Pommes Anna?
- Refrigerate: Keep Pommes Anna in an airtight container in the fridge for up to 3 days.
- Freeze: To freeze, place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. They can last in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
🥵 How To Reheat Leftovers Pommes Anna?
- In The Oven: Reheat at 350°F (175°C) until hot and crispy, about 10-15 minutes.
- In The Microwave: Heat on high for 1-2 minutes, but they might not be as crispy.
- In a Skillet: Best method for crispiness. Reheat over medium heat until warmed through.
FAQs
What Is Pommes Anna?
Pommes Anna is a classic French dish that consists of thinly sliced potatoes layered with melted butter and baked until they are crispy and golden. It’s known for its simple elegance and delicious taste.
Can You Make Pommes Anna In Advance?
Yes, you can prepare Pommes Anna a day ahead. Assemble the dish, cover it, and refrigerate. Bake it just before serving to ensure it’s crispy.
How Do You Ensure The Potatoes Don’t Stick To The Pan?
To prevent sticking, ensure your skillet is well-greased with butter and occasionally shake the pan gently as you layer the potatoes.
Can I Use A Different Type Of Potato?
While russet potatoes are recommended for their texture and starch content, you can use Yukon Gold potatoes for a creamier but less crispy result.
Why Do My Pommes Anna Come Out Soggy?
Sogginess usually occurs if the potatoes are not dried well after rinsing. Make sure to thoroughly dry the potatoes to remove any excess moisture.
Can I Add Other Flavors To Pommes Anna?
Yes, you can add minced garlic, fresh herbs like thyme or rosemary, or even grated cheese between the layers for added flavor.
Try More Jamie Oliver Recipes:
- Jamie Oliver Cheese And Potato Pie
- Jamie Oliver Potato And Leek Gratin
- Jamie Oliver Potato Wedges Recipe
Jamie Oliver Pommes Anna Nutrition Facts
- Calories: 227 kcal
- Carbohydrates: 29 g
- Protein: 4 g
- Fat: 11 g
- Saturated Fat: 7 g
- Trans Fat: 0.5 g
- Cholesterol: 30 mg
- Fiber: 2 g
- Sugar: 1 g
Jamie Oliver Pommes Anna
Description
Jamie Oliver Pommes Anna is made with russet potatoes, unsalted butter, salt, and pepper. This classic French Pommes Anna recipe creates a fancy side dish that takes about 60 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C).
- Prepare Potatoes: Peel and thinly slice the russet potatoes. Keep them submerged in a bowl of cold water to prevent browning as you slice the rest.
- Rinse and Dry: Drain and rinse the sliced potatoes thoroughly under cold water. Dry them well using a kitchen towel or paper towels.
- Layer Potatoes: In a 6 or 8-inch cast-iron or non-stick skillet over low to medium heat, add 2 tablespoons of the melted butter. Arrange the potato slices in the pan, starting from the center and working outwards to create a fanned-out layer. Drizzle with some of the remaining melted butter, then season with salt and pepper. Shake the pan slightly to ensure the potatoes aren’t sticking.
- Repeat Layers: Continue layering potatoes, butter, salt, and pepper until you have 4 layers. Use another pan of the same size to press down on the potatoes, flattening and compressing them.
- Bake Covered: Cover the pan with foil and bake for 20 minutes at 425°F (220°C).
- Finish Baking Uncovered: Remove the foil and continue to bake for another 20-25 minutes, or until the top is well-browned and the potatoes are cooked through.
Notes
- Choose the Right Potatoes: Opt for russet potatoes, as their high starch content helps achieve the crispiness needed for this dish.
- Even Slices: Ensure all potato slices are uniformly thin, about 1/8 inch. A mandoline slicer is ideal for consistent slicing.
- Prevent Browning: To keep the slices from browning and affecting the dish’s appearance and taste, submerge them in cold water as you work.
- Dry Thoroughly: Before layering, thoroughly dry the potatoes using a kitchen towel. Moisture can cause the potatoes to steam instead of crisping.
- Careful Layering: Layer the potatoes so they slightly overlap, and season each layer with salt and pepper. This ensures even flavor throughout the dish.