Parmentier Potatoes

5 from 1 vote

These crispy parmentier potatoes are roasted to perfection with fragrant garlic, aromatic rosemary, and a touch of olive oil.

Prep Time5

Cook Time1 5

Total Time1 10

Course: Side Dish

Cuisine: French

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Author: James Wythe

Cost: £2

Ingredients

1.2 kg potatoes King Edward or similar
3 tbsp extra-virgin olive oil
4 cloves garlic
3 springs fresh rosemary
½ tsp salt

Metric - US Customary

Instructions

Begin by preheating the oven to 200C (390F). Pour the oil in a large baking tray and place into the hot oven for a few minutes whilst you dice your potatoes into small ish cubes. Carefully add them to the pan and coat in the oil, before placing them into the oven for 20 minutes.
Meanwhile crush the garlic cloves and dice the fresh rosemary.
Take the potatoes out of the oven and give them a shake/stir. Place them back into the oven for 25 minutes.
Finally, remove from the over, combine with the crushed garlic, diced rosemary and salt before placing them back in the oven for 20 minutes, giving them a stir halfway through. Cook until crispy.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer.

To Freeze: Freeze for up to 3 months in an airtight container. Defrost frozen Parmentier potatoes in the fridge and then reheat in the oven or air fryer.

Tip 1: If you prefer air fryer Parmentier potatoes, follow this recipe and air fry at 200°C (390°F) for half the time at each stage stated in the recipe.

Tip 2: Make sure to cut the potatoes into equal pieces to allow for even cooking.

Tip 3: You can prep this recipe ahead and then refrigerate or freeze it prior to baking.

Nutrition