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These crunchy Parmentier Potatoes and so easy to make. Baked until golden and drenched in garlic and herbs.
Say hello to your new favourite potato side dish – Parmentier Potatoes. Crunchy, crispy, and smothered with fresh herbs and garlic.
This potato dish is normally made by carefully parboiling potatoes and then cooking again in oil. As I am ALWAYS looking for a shortcut, I make these without boiling the potatoes.
They perhaps look a little more ‘rugged’ than some versions, but what they lack in finesse they make up for in ease and taste.
Hope you love them as much as we do!
Why you’ll love this Parmentier Potatoes recipe
⭐️ So easy to make, no special equipment needed
⭐️ Perfect side dish for so many dishes
⭐️ Makes your regular potatoes feel fancy!
About These Potatoes
These little cubed potatoes would taste like little roast potatoes if it wasn’t for the addition of herbs, so they’re pretty simple but I think they’re just a bit more impressive for meals that are a little special, or for when you fancy something a bit different.
They’re also a great alternative to mash in summer.
The name comes from the French pharmacist Antoine-Augustin Parmentier, who championed potatoes as a nutritious source of food in the 1700s after eating them as a prisoner during the Seven Years’ War.
Before that it was thought potatoes were not fit for human consumption and caused leprosy and other diseases!
Parmentier Potatoes ingredients Notes
- Potatoes – See below for which kind
- Garlic – Fresh or jarred is OK
- Rosemary and thyme – Using fresh herbs for this recipe is best if you can
- Oil – I like to use olive oil for a little light flavour in this dish
- Don’t forget – You’ll need to season well with salt and freshly ground black pepper for these potatoes
How to make Parmentier Potatoes
1. 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.
2. 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.
Substitutions
- Herbs – I like to use fresh herbs for this recipe as they give SO much flavour, but if you only have dried then you can use this instead. Each tablespoon of fresh is the equivalent of 3g in weight – use a TEASPOON of each instead of a tablespoon of fresh
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days. Eat cold or reheat in the oven, covered in foil, before serving.
In the freezer Just like I suggest with my Roast Potato recipe, these potatoes freeze well, both before they’re cooked or after. Great for preparing in advance!
Type of potatoes
Go for the kind that when roasted are soft and fluffy on the inside but crispy on the outside, like floury Maris Piper, King Edward or Rooster. Salad or boiling potatoes won’t work well because they tend to dry out.
Find out more about which kind of potato is good for what on the Love Potatoes website.
More potato recipes…
FAQs
After you have peeled the potato, slice the potatoes lengthways, about 2 cm apart. Then slice each piece lengthways and widthways again to make cubes.
Nope! You can and they will be a neater shape and more uniform in colour (depending on your oven), but honestly, I’m such a fan of cutting out any unnecessary steps. They still taste totally delicious.
There are so many choices! But for a special meal you could go for Slow Cooker Lamb or Slow Roasted Shoulder of Lamb, Slow Cooker Roast Beef or Slow Cooker Salmon.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Crunchy Parmentier Potatoes {with Garlic and Herbs}
Ingredients
- 2 tbsp Olive oil, See notes
- 1 kg Potatoes
- 3 Cloves of garlic, Peeled and chopped
- 1 tbsp Fresh rosemary, Finely chopped. See notes
- 1 tbsp Fresh thyme, Finely chopped. See notes
- Sea salt and freshly ground black pepper
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Hi, This looks so good and I can’t wait o make it but Rosemary is a big NO in our house, can you offer up any other herbs that I could use instead?
Thank you!!
Ceili
Oregano or thyme would work 🙂
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.