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How to make roasted potatoes with garlic and herbs

Crunchy Parmentier Potatoes with Garlic and Herbs

These crunchy Parmentier Potatoes and so easy to make. Baked until golden and drenched in garlic and herbs.
Course Side Dish
Cuisine Family Food
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 Servings
Calories 243kcal


  • 2 tbsp Olive oil See Note 1.
  • 1 kg Potatoes
  • 3 Cloves Garlic Peeled and chopped
  • 1 tbsp Fresh Rosemary Finely chopped. See Note 2.
  • 1 tbsp Fresh Thyme Finely chopped. See Note 2.
  • Sea salt and freshly ground 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 minutes. 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.


Note 1 - Oil
If you're NOT using a non-stick baking tray (or if you're not using reusable baking paper) you may need an additional tablespoon of oil.
Note 2 - Herbs
I like to use fresh herbs here as they give SO much flavour. Each tablespoon of fresh chopped herbs is the equivalent of 3g in weight. If you only have dried herbs, use a TEASPOON of each instead of a TABLESPOON of fresh.


Calories: 243kcal | Carbohydrates: 41g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 46mg | Potassium: 1161mg | Fiber: 5g | Sugar: 3g | Vitamin A: 115IU | Vitamin C: 25mg | Calcium: 38mg | Iron: 2mg