parmentier potatoes

Are you looking for that speedy homemade roasted potatoes to put on your table? This Parmentier potatoes here are what you need to make. Not only does it look great, it tastes so delicious, flavourful and crispy on the outside. These herby cubed potatoes are so easy to make, and they make a perfect side to many dishes.

Parmentier Potatoes (Cubed Potatoes)

potatoes potatoes

parsley

Oregano

rosemary

garlic granules

Salt

Red pepper flakes

olive oil

Preheat the oven at 190C/385F and prepare a baking tray by lining it with a baking or parchment paper. Alternatively, spray the pan with a baking spray

Peel the potatoes and cut into cube sizes about 1inch thickness, transfer into a bowl and rinse under cold water.

Add the rinsed cubed potatoes in a pan, cover with cold water, add salt to taste and bring to boil for 5 minutes. Take it off the heat and drain in a colander until moist free. Transfer into a dry bowl

Add rosemary, parsley, oregano, red pepper flakes, garlic granules and olive oil to the potatoes and toss to combine until potaties are well coated.

Spread the potatoes on a single layer on the prepared baking tray and place in the oven.

Roast in the oven for 20 minutes or until crispy and golden, flipping occasionally so it cooks evenly. Take it out of the oven and serve with main dishes of choice and enjoy.

Parmentier Potatoes are cubed pieces of potatoes that are roasted with garlic and herbs until golden and crunchy. Best served with other French recipes.

Parmentier Potatoes

1kg (2lbs) potatoes,

(3 tbsp) vegetable oil

garlic cloves,

milliliters (1 tbsp) fresh thyme leaves, washed and finely chopped

milliliters (1 tbsp) fresh rosemary, washed and finely chopped

salt and pepper,

Preheat the oven to 200°C / fan 180°C / 400°F / gas mark 6.

Place the oil in a large roasting tin and place in the oven.

Parboil the potatoes in a large pot of salted water over a high heat for 5 minutes. Do not overcook!

They should still have a slight crunch to them.

Drain them in a colander and let them completely dry.

Remove the roasting tin from the oven and carefully place the potato cubes in a single layer.

Turn them around a bit for all surfaces to get covered in oil.

Roast in the oven for 20 minutes, then stir in the garlic and fresh herbs.

Return to the oven for another 15 minutes or until the potatoes are golden and crispy.

Season to taste and serve immediately. Parmentier Potatoes work as a side dish for most western meals. Enjoy!

fantastic recipe
made them for the kids last night and safe to say there wasn't any left at the end!

Serve parmentier potatoes instead of chips or roasties for a more elegant side. This is a classic dish flavoured with rosemary and garlic, and it's easy to make

Parmentier potatoes

potatoes,

garlic cloves, bashed

rosemary sprigs, needles picked and finely chopped

vegetable oil

Tip the potatoes into a large pan of cold water and season with a large pinch of salt. Bring to the boil over a high heat, then immediately drain and leave to steam-dry for a few minutes in a colander.

Heat the oven to 220C/200C fan/gas 7. Tip the potatoes onto a large baking tray along with the garlic cloves, rosemary and oil. Season well, then mix everything thoroughly so each potato cube is coated in the oil. Shake the tray gently to spread the potatoes out into a rough single layer. Roast for 30-35 mins, turning halfway through, until the potatoes are golden and crisp on the outside and tender when pierced with a fork. Serve with roast lamb, fish or as an alternative to chips or roast potatoes.

These crunchy Parmentier Potatoes and so easy to make. Baked until golden and drenched in garlic and herbs.

Crunchy Parmentier Potatoes {with Garlic and Herbs}

tbsp Olive oil (See notes)

kg Potatoes

Cloves of garlic (Peeled and chopped)

tbsp Fresh rosemary (Finely chopped. See notes)

tbsp Fresh thyme (Finely chopped. See notes)

Sea salt and black pepper

Switch the oven on to 200C and put the baking sheet with the oil on into the oven.

Peel and cut your potatoes into cubes. Dry the cubes of potato.

When the oven has reached temperature, bring out the tray of hot oil and carefully put in the potato cubes and cover in the oil.

Return to the oven for 40 - 50 minutes until they are beginning to turn golden all over. Shuffle the potatoes around a couple of times during this cooking time.

Add the garlic, rosemary, thyme and salt and pepper to the potatoes and cook for another 5 minutes.

Put the potato cubes into the Air Fryer and cover in the oil. Bake at 200c for 20 minutes.

Shake vigorously halfway through the cooking time.

Add the garlic, rosemary, thyme and salt and pepper to the potatoes and cook for another 5-10 minutes, until the potatoes are golden brown.

Optional: To cook in an Air Fryer

How would you cook these from frozen, please? Also are there any hints for using an air fryer? Thanks

Love these potatoes, such an easy and tasty side dish. 

Personally I don’t bother peeling them but just cube them with skins on to save time.

My guests love this easy to make potato dish  there is never any leftovers

Tried your recipe last night. Only one word to describe Brilliant!!!!!. Thank you. They were side to steak, crispy battered onion rings and chestnut mushrooms. Meal to die for. I did make one slight alteration to recipe. Cooked them in beef dripping. 😋😋Really crispy.

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The most viewed parmentier potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine