Jamie Oliver’s Herby Potato Pancakes are crisp, golden, and packed with fresh flavors. Using simple ingredients like new potatoes, chives, and a touch of flour, these pancakes are easy to whip up for a snack, side dish, or light lunch. Topped with soured cream and a squeeze of lemon, they deliver a satisfying balance of savory and tangy notes.
Why Everyone Will Love This Recipe
These pancakes are crispy on the outside and tender on the inside, with a fresh herbal lift from chives and a gentle citrus zing from lemon. Quick to prepare and versatile, they can be served as a standalone snack, or paired with smoked salmon, beetroot, or a crisp salad. Perfect for family meals or a weekend brunch, they are a simple yet indulgent treat.
What Are Herby Potato Pancakes?
Herby potato pancakes are a variation of classic potato fritters, made with mashed potatoes, flour, and egg to bind the mixture, and fresh herbs for added flavor. Jamie Oliver’s version keeps the recipe simple but elevates it with the addition of chives and a dollop of soured cream, creating a dish that’s light, fragrant, and packed with texture.
Cooking Tips
- Use new potatoes for the best texture—they mash easily but retain enough structure for crisp pancakes.
- Don’t overmix the batter—just combine until evenly blended to keep the pancakes tender.
- Medium heat for frying ensures a golden crust without burning the pancakes.
- Drain briefly on paper towels to remove excess oil and maintain crispness.
- Fresh chives and lemon add brightness and a subtle herbal aroma, enhancing the flavors.
Frequently Asked Questions
Can I make these pancakes ahead?
Yes, you can prepare the batter and refrigerate for up to 2 hours. Fry them just before serving for the best texture.
Can I make them gluten-free?
Replace plain flour with a gluten-free flour blend or potato starch.
Can I use dried herbs instead of chives?
Fresh chives give the best flavor, but dried herbs like parsley or dill can be used in a pinch.
What to serve with the pancakes?
Serve with soured cream, lemon wedges, smoked salmon, beetroot, or a fresh side salad for a complete dish.
How to Store
Store cooked pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a frying pan to retain crispness.
How to Freeze
Place cooled, uncooked pancakes in a single layer on a baking sheet and freeze for 1 hour. Transfer to a freezer-safe container or bag for up to 1 month. Cook from frozen when needed.
Ingredients
- 1 (567grams) tin of new potatoes
- 1 free-range egg
- 2 heaped tbsp plain flour
- ½ a bunch of chives (10grams), finely chopped
- Olive oil, for frying
- Soured cream, for serving
- ½ a lemon, cut into wedges
- Pinch of sea salt and black pepper
How to Make Jamie Oliver's Potato Pancakes
- Drain the tin of potatoes and mash them in a large mixing bowl until smooth.
- Add the egg, flour, and most of the finely chopped chives to the mashed potatoes. Season with a pinch of sea salt and black pepper. Mix gently until a sticky, uniform batter forms.
- Place a large non-stick frying pan over medium heat and add 2 tablespoons of olive oil.
- Drop tablespoons of the potato batter into the hot oil, flattening slightly. Cook for about 4 minutes on each side, until golden and crisp. Work in batches if necessary.
- Remove the pancakes and drain briefly on paper towels. Serve immediately, topped with a dollop of soured cream, the remaining chives, and lemon wedges. Optionally pair with smoked salmon, beetroot, or a fresh salad.
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