Need a new side dish to mix up your dinner routine? Try this recipe for Parmentier Potatoes! It’s a simple and delicious way to dress up your spuds.
The default recipe serves 4
- 600g floury potatoes, peeled and cubed into 2cm pieces (see note 1)
- 2 tbsp olive oil
- 2 tbsp finely diced fresh rosemary (see note 2)
- 2 cloves garlic, peeled and finely chopped or minced
- 4 cloves garlic, pressed under the wide side of a knife to crush (no need to peel)
- 1 tbsp lemon juice
- Preheat the oven to 200C/400F
- Add the potatoes to a large pan of cold salted water. Bring the water to a boil, and once it reaches boiling point, cook for a further 2 minutes. (see note 3)
- Drain the potatoes into a colander or large sieve and let steam for 2-3 minutes.
- Pour the olive oil onto a large baking tray and place it in the oven for a few minutes to get hot.
- Tip the potatoes onto the baking dish and then scatter over the rosemary and garlic. Drizzle over the lemon juice and then toss the tray to combine everything. (see note 4)
- Roast the potatoes in the oven for 30-35 minutes. Turn the potatoes halfway through the cooking time.
- Varieties such as Maris Piper or King Edward are a good choice if you are in the UK. In the US, choose a variety such as russets.
- Thyme also works great for this recipe. If you would prefer to use dried herbs then reduce the amount by half.
- Make sure not to overboil the potatoes as this will lead to them breaking apart on the baking tray when mixed.
- Don’t overcrowd the tray with the potatoes, make sure no pieces are overlapping and there is space between the chunks.
- Leftovers can be kept in the fridge or frozen for up to 3 months. Reheat in the oven for the best results. However, cooling and reheating the potatoes will make them softer and less crisp.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side
- Method: Roast
- Cuisine: French
- Serving Size: 1
- Calories: 180
- Fat: 7g
- Carbohydrates: 27g
- Protein: 3g
Keywords: potatoes, side dish, roasted, rosemary, vegetarian, vegan