Jamie Oliver Pommes Anna

There’s something magical about Jamie Oliver Pommes Anna. Crispy edges, buttery layers, and that golden, caramelized bottom—it’s like a potato cake made in heaven. I made this on a quiet Sunday to jazz up a roast dinner, and honestly, it was the star of the show. Just three simple ingredients come together in a dish that feels like a celebration. (inspired by Jamie Oliver)

Ingredients Needed

• 3 large russet potatoes (about 900 grams)
• 4 tablespoons unsalted butter (about 60 ml), melted
• Salt and pepper, to taste

How To Make Jamie Oliver Pommes Anna

Prep the Potatoes:

Start by preheating your oven to 425°F (220°C). Peel the russet potatoes and slice them as thinly as you can—about 1/8 inch is ideal. I used a mandoline for perfectly even slices, which really helps with the layering.

As you slice, keep the potatoes in a bowl of cold water to stop them from browning. Once they’re all sliced, rinse them again and pat them completely dry using a clean tea towel. This step is key—too much moisture will stop them from crisping up.

Layer in the Pan:

In a 6 or 8-inch cast iron or oven-safe non-stick skillet, add half the melted butter over low-medium heat. Begin layering the potato slices from the center of the pan outward in a spiral pattern. Make sure each slice overlaps slightly. After each layer, brush with melted butter and season with salt and pepper.

Repeat the layering process until you’ve built up about four layers. Press them down with the bottom of another pan of the same size—this helps compact the layers and gives the final dish that neat, cake-like appearance.

Bake to Perfection:

Cover the pan tightly with foil and bake for 20 minutes. Then remove the foil and bake for another 20–25 minutes. The top should be beautifully golden and the center completely tender. When the edges start to crisp and the butter bubbles at the sides, you know it’s done.

Let it sit for 5–10 minutes before turning it out onto a plate for that stunning golden crust to be shown off.

Why I Love This Recipe

I made this for a dinner with friends, and it was the one thing everyone asked for seconds of. It’s humble but luxurious at the same time. I love how the butter and simple seasoning bring out the best in the potatoes. Plus, it feels really satisfying to layer everything just right—almost meditative!

Recipe Tips

• Use a mandoline for even, thin slices that cook uniformly.
• Dry your slices well—this is essential for getting that crispy texture.
• Butter each layer for maximum flavor and golden edges.
• Don’t skip the pressing—it makes the layers hold together.
• Add-ins like thyme or garlic are optional but lovely if you want to mix things up.

How To Store This Jamie Oliver Pommes Anna

At Room Temperature:

Leave it out no more than 2 hours. After that, it should go into the fridge.

In the Fridge:

Store any leftovers in an airtight container for up to 3 days. The flavors deepen a bit, which is a nice bonus!

In the Freezer:

Freeze in single portions on a tray, then transfer to a freezer bag. They’ll last up to 3 months. Thaw overnight in the fridge before reheating.

Reheating:

• Oven: Best for texture—350°F (175°C) for 10–15 minutes.
• Microwave: Quick, but may lose crispiness—1–2 minutes on high.
• Skillet: Excellent for bringing back the crunch—medium heat until warmed through.

Nutrition Facts (per serving)

• Calories: 227 kcal
• Carbohydrates: 29 g
• Protein: 4 g
• Fat: 11 g
• Sugar: 1 g
• Fibre: 2 g
• Sodium: 180 mg

Let’s Answer a Few Questions!

What is Pommes Anna?
It’s a classic French potato dish made by layering thin slices of potato with melted butter, then baking until crisp and golden. Simple and elegant!

Can I make Pommes Anna ahead of time?
Totally! You can assemble it the day before, refrigerate it, and then bake it right before serving for best results.

What if I don’t have a cast-iron pan?
No worries—a good oven-safe non-stick skillet will work just fine.

Can I add cheese or herbs?
Absolutely. Grated Parmesan or fresh thyme between layers is a great way to add a twist.

Why didn’t mine crisp up?
It’s usually due to moisture—make sure your potato slices are completely dry before layering.

Try More Recipes:

• Jamie Oliver Cheese And Potato Pie
• Jamie Oliver Potato And Leek Gratin
• Jamie Oliver Potato Wedges Recipe