Hamdi Saidani This Jamie Oliver Pommes Anna is one of the best and easiest Pommes Anna recipes ever. This Pommes Anna is made with thinly sliced potatoes, rich unsalted butter, and a sprinkle of kosher salt, and it’s perfect with roasted meats or grilled fish for a family dinner. It also can be made a day in advance.
This crispy Pommes Anna is better than any MasterChef potatoes Anna recipes you’ve ever tried. Feel free to leave your feedback about this great British chef Pomme Anna recipe.
What Is Pommes Anna
Pommes Anna is a traditional French dish made of thinly sliced potatoes, butter, and salt. This dish is usually served as a side with roasted meats or grilled fish at fine dining restaurants or on special occasions.
Why Is It Called Pomme Anna?
They called it Pommes Anna because the dish was named during the era of Napoleon III, possibly after one of the grandes cocottes or courtesans of that time. The specific Anna behind the name is debated, but the elegant presentation of the dish contributed to this classic French name.
Pommes Anna vs Dauphinoise
The difference between Pommes Anna and Dauphinoise is in the ingredients and texture. Pommes Anna uses thinly sliced potatoes, butter, and salt, baked to a crispy finish. On the other hand, Dauphinoise includes cream and garlic, resulting in a tender and creamy dish. While Pommes Anna emphasizes a golden-brown crust, Dauphinoise offers a rich and indulgent flavor.
Pommes Anna Ingredients
- 2 pounds medium or large Yukon Gold potatoes (about 7 medium or 4 large)
- 3 tablespoons unsalted butter
- 1 1/4 teaspoons kosher salt, divided
- A few crushed rosemary leaves (optional)
How To Make Pommes Anna
- Preheat the Oven: Turn your oven on to 425ºF.
- Prepare the Potatoes: Peel and cut 2 pounds of Yukon Gold potatoes into thin slices. You can use a knife or a special slicer called a mandoline.
- Butter the Pan: Melt 3 tablespoons of butter. Use a brush to spread some butter on the bottom and sides of a 10-inch nonstick frying pan. Sprinkle a little salt over the butter.
- Layer the Potatoes: Start in the middle of the pan and place the potato slices in a circle, overlapping them. Brush some butter on top and sprinkle a little salt. Repeat this three more times, making four layers.
- Add Crushed Rosemary: If using, sprinkle a few crushed rosemary leaves on top for added flavor.
- Cover with Foil: Put a piece of foil that you’ve brushed with butter on top of the potatoes. Place a cake pan or pie plate on top of the foil and fill it with pie weights or something heavy.
- Bake the First Part: Put the pan in the oven and bake for 25 minutes.
- Bake the Second Part: Take off the weights and foil. Bake again until the potatoes are soft and the bottom is golden brown, about 20 more minutes.
- Make the Top Crispy: Turn the oven to broil and cook until the top is golden brown, about 5 minutes.
- Take It Out of the Pan: Shake the pan to see if the potato cake moves easily. If not, use a knife or spatula to help. Put a cutting board on top of the pan, hold it tight, and flip it over to get the potato cake out.
- Cut and Serve: Cut the potato cake into pieces like a pie and serve.
Can You Make Pommes Anna In Advance
Yes, Pommes Anna can be prepared a day in advance without baking. To do this, follow the recipe to layer the potatoes in the pan with butter and salt, then cover and place in the fridge.
When you’re ready to serve, simply take it out and follow the baking instructions in the recipe.
What To Serve With Pommes Anna
Pommes Anna is usually served with roasted meats, grilled fish, or sautéed vegetables. It also goes well with creamy sauces, fresh salads, or rich gravies. I love serving Pommes Anna as a main dish with roasted chicken or baked salmon.
How Long Does Pommes Anna Last In The Fridge
Properly stored leftover Pommes Anna can last in the fridge for about 3 to 4 days. Simply cover it with plastic wrap or aluminum foil, then place it in the fridge.
Can You Freeze Pommes Anna
Yes, Pommes Anna can be frozen for up to 2 to 3 months. To freeze it correctly, simply wrap it tightly in plastic wrap or aluminum foil, then place it in an airtight container and put it in the freezer.
To thaw it, simply place it in the refrigerator overnight or leave it at room temperature for a few hours.
How To Reheat Leftovers
Reheat leftover Pommes Anna in the oven at 350°F for about 15 to 20 minutes or in the microwave for about 3 to 4 minutes, depending on the portion size. Make sure to cover it with foil if using the oven to prevent it from drying out.
Pommes Anna Nutrition Facts
- Calories: 167
- Fat: 5.9 g
- Saturated Fat: 3.7 g
- Carbohydrates: 26.4 g
- Fiber: 3.3 g
- Sugars: 1.2 g
- Protein: 3.1 g
Try More Potato Recipes:
- Greek Potatoes
- Dauphinoise Potatoes
- Roasted Duck Fat Potatoes
- BBQ Potatoes
- Sweet Potato Salad
- Sweet Potato Fritters
Jamie Oliver Pommes Anna
Description
This Jamie Oliver Pommes Anna is one of the best and easiest Pommes Anna recipes ever. This Pommes Anna is made with thinly sliced potatoes, rich unsalted butter, and a sprinkle of kosher salt, and it’s perfect with roasted meats or grilled fish for a family dinner. It also can be made a day in advance.
Jamie Oliver Pommes Anna Ingredients
How To Make Jamie Oliver Pommes Anna
- Preheat the Oven: Turn your oven on to 425ºF.
- Prepare the Potatoes: Peel and cut 2 pounds of Yukon Gold potatoes into thin slices. You can use a knife or a special slicer called a mandoline.
- Butter the Pan: Melt 3 tablespoons of butter. Use a brush to spread some butter on the bottom and sides of a 10-inch nonstick frying pan. Sprinkle a little salt over the butter.
- Layer the Potatoes: Start in the middle of the pan and place the potato slices in a circle, overlapping them. Brush some butter on top and sprinkle a little salt. Repeat this three more times, making four layers.
- Add Crushed Rosemary: If using, sprinkle a few crushed rosemary leaves on top for added flavor.
- Cover with Foil: Put a piece of foil that you’ve brushed with butter on top of the potatoes. Place a cake pan or pie plate on top of the foil and fill it with pie weights or something heavy.
- Bake the First Part: Put the pan in the oven and bake for 25 minutes.
- Bake the Second Part: Take off the weights and foil. Bake again until the potatoes are soft and the bottom is golden brown, about 20 more minutes.
- Make the Top Crispy: Turn the oven to broil and cook until the top is golden brown, about 5 minutes.
- Take It Out of the Pan: Shake the pan to see if the potato cake moves easily. If not, use a knife or spatula to help. Put a cutting board on top of the pan, hold it tight, and flip it over to get the potato cake out.
- Cut and Serve: Cut the potato cake into pieces like a pie and serve.
