• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Effortless Foodie
  • About
  • Contact
  • Recipes
  • Privacy Policy
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About
  • Recipes
  • Ebooks
  • Resources
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Ebooks
    • Resources
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Sides

    Easy Parmentier Potatoes

    Published: Oct 8, 2021 · Modified: Sep 9, 2024 by Beth Sachs · 5 Comments · This post may contain affiliate links.

    Jump to Recipe
    Parmentier potatoes pin image.

    Easy Parmentier potatoes, baked until lightly golden and flavoured with garlic and herbs!

    These homemade Parmentier potatoes are a great alternative to traditional roast potatoes because they cook in extra quick time, making them the perfect side dish for mid-week meals! You might also like my boulangère potatoes too!

    Parmentier potatoes with garlic and herbs in a roasting tin.

    Would you like to save this?

    We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!

    This site is protected by the Google Privacy Policy and Terms of Service apply.

    My kids are massive fans of roast potatoes, whether it be crunchy air fryer potatoes, roasted baby potatoes, polenta roast potatoes, or even roasted sweet potatoes, and these homemade Parmentier potatoes are right up there!

    Made with only 6 ingredients, they're super easy to make, but look really fancy, but best of all they are incredibly tasty!

    👩‍🍳 Love potato side dishes? Try these crispy mini hasselback potatoes too!

    Jump to:
    • ✔️ Why you'll love this recipe!
    • 🛒 Ingredients
    • 🔪 How to make Parmentier potatoes
    • Top Tips
    • 🍴 Serving suggestions
    • 📖 Variations
    • 🥡 Storage
    • ❓ FAQs
    • More easy side dishes
    • Recipe
    • 💬 Comments

    ✔️ Why you'll love this recipe!

    1. Quicker to cook than normal roast potatoes
    2. Garlic and herbs make them super tasty!
    3. Perfect with roast dinners, grilled chicken or salmon, and savoury mince.
    4. Serve leftover Parmentier potatoes for a weekend breakfast or brunch with crispy bacon and a fried egg

    🛒 Ingredients

    Ingredients needed to make Parmentier potatoes from scratch at home.

    White Potatoes - Maris Piper or King Edward are best, although any white potato that is suitable for roasting will be OK to use.

    Olive Oil - a light olive oil for roasting. For a richer tasting dish, use goose fat.

    Garlic - freshly crushed garlic cloves, but substitute for a pinch of dried garlic powder if you prefer.

    Herbs - traditionally only rosemary is used in Parmentier potatoes, but I like to add some freshly chopped thyme leaves too. Fresh is definitely best when it comes to herbs, but use dried herbs if that is all you have.

    Sea Salt & Pepper - for seasoning

    🔪 How to make Parmentier potatoes

    The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post

    Step 1: Peel and cut the potatoes into 2cm cubes. Try to make them all roughly the same size.

    Step 2: Bring a pan of salted water to the boil and cook the potatoes for 4 minutes (set the timer from when they went into the boiling water). Drain into a colander and allow them to steam dry but DO NOT SHAKE them.

    💡 Pro Tip: We are all told to shake parboiled potatoes to rough up the edges ready for roasting, but you don't want to do this with Parmentier potatoes. Parmentier potatoes, being much smaller, are liable to break up, so simply leave the cubes to steam dry in the colander.

    Cutting potatoes into cubes for Parmentier potatoes.

    Step 3: Whilst the potato cubes are steam drying, preheat the oven to 200c (180 fan/ Gas 6). Pour the olive oil into a roasting tin and place it in the oven to heat up.

    Step 4: After 5 minutes, remove the roasting tin from the oven and tip the dried potato cubes in. Carefully use a spoon to turn the potatoes in the oil, making sure they are coated. Do this gently to prevent the potatoes from breaking up. Season and place in the oven for 20 minutes.

    💡 Pro Tip: Try and make sure the potatoes are in one layer, so use a roasting tin that is big enough to achieve this, or divide the potatoes between 2 roasting tins. This will ensure crispy crunchy Parmentier potatoes!

    Step 5: Peel and chop the garlic and finely chop the rosemary and thyme leaves. Add these to the potatoes after 20 minutes (give the potato, garlic and herbs a gentle mix at this point). Return to the oven for another 15-20 minutes until lightly golden. If you prefer a darker more crispy potato you might want to leave them in for an extra 5 minutes.

    Roasting Parmentier potatoes with garlic and herbs.

    Top Tips

    • Don't be tempted to add the garlic and herbs at the beginning of roasting, they will just burn.
    • If you're short of time you can skip the parboiling step, but you wont achieve that lovely fluffy centre and crispy outside on the potatoes.
    • If you are using dried herbs instead of fresh, use 1 teaspoon instead of 1 tablespoon. Dried herbs have a much more concentrated, stronger taste than fresh herbs.

      🍴 Serving suggestions

      Parmentier potatoes are a great all-round side dish. Try them with savoury mince, slow cooker hunters chicken, or air fryer chicken breasts for an easy midweek meal, alongside seasonal vegetables such as roasted Tenderstem broccoli, and swede and carrot mash.

      Or, why not serve them for Sunday roast with slow cooker roast beef, roast chicken, or slow cooker lamb breast, instead of your usual duck fat roast potatoes! Don't forget the Yorkshire puddings!

      📖 Variations

      • Use different herbs such as oregano and bay.
      • Add bacon lardons at the same time as the garlic and herbs for Parmentier potatoes with bacon. That's a hearty meal in itself!
      • Spice it up and add 1 teaspoon of chilli flakes.
      • Add a smoky flavour, with 1 teaspoon of smoked paprika.
      Parmentier potatoes with rosemary.

      🥡 Storage

      Store - Parmentier potatoes are best served freshly baked from the oven. Leftovers can be stored in the fridge (in an air-tight container) for up to 3 days.

      Reheat - Reheat them in the oven for 10-15 minutes until they have crisped up, or alternatively you can fry them in a little oil. I don't recommend microwaving them, as they will become soft and mushy.

      Freeze - Parmentier potatoes can be frozen for up to 3 months. Allow to defrost then reheat as above.

      ❓ FAQs

      What are Parmentier potatoes?

      Parmentier potatoes are small cubed roasted potatoes flavoured with garlic and herbs. They are named after Antoine-Augustin Parmentier, a Frenchman who was a real advocate for potatoes in the 18th century.

      More easy side dishes

      • gratin dauphinoise
        Easy Dauphinoise Potatoes Recipe
      • Apple coleslaw in a serving bowl.
        Easy Apple Coleslaw Recipe
      • A bowl of carrot and swede mash.
        Easy Carrot and Swede Mash Recipe
      • Boulangere potatoes in a white ovenproof dish.
        Easy Boulangère Potatoes Recipe

      Don't forget to subscribe to the newsletter to stay up to date with what's cooking in the Effortless Foodie kitchen! You can also follow me on Facebook, Twitter, and Instagram too!

      Recipe

      Parmentier potatoes in a roasting tin.
      Email
      Print Pin
      5 from 6 votes

      Easy Parmentier Potatoes

      Easy Parmentier potatoes, baked until lightly golden and flavoured with garlic and herbs!
      Course Side Dish
      Cuisine British
      Prep Time 10 minutes minutes
      Cook Time 40 minutes minutes
      Total Time 50 minutes minutes
      Servings 6
      Calories 174kcal
      Author Beth Sachs
      Prevent your screen from going dark

      Would you like to save this?

      We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!

      This site is protected by the Google Privacy Policy and Terms of Service apply.

      Equipment

      • Chopping Board
      • Knife
      • Saucepan
      • Colander
      • Roasting Tin

      Ingredients

      Metric - US Customary
      • 2 tablespoon Olive Oil
      • 1 kg White Potatoes peeled and cut into 2cm cubes
      • 3 Garlic Cloves peeled and chopped
      • 1 tablespoon Rosemary chopped
      • 1 tablespoon Thyme leaves chopped
      • 1 teaspoon Sea Salt
      • ¼ teaspoon Black Pepper

      Instructions

      • Peel and cut the potatoes into 2cm cubes. Try to make them all roughly the same size.
        1 kg White Potatoes
      • Bring a pan of salted water to the boil and cook the potatoes for 4 minutes (set the timer from when they went into the boiling water). Drain into a colander and allow them to steam dry but DO NOT SHAKE them.
      • Whilst the potato cubes are steam drying, preheat the oven to 200c (180 fan/ Gas 6). Pour the olive oil into a roasting tin and place it in the oven to heat up.
        2 tablespoon Olive Oil
      • After 5 minutes, remove the roasting tin from the oven and tip the dried potato cubes in. Carefully use a spoon to turn the potatoes in the oil, making sure they are coated. Do this gently to prevent the potatoes from breaking up. Season and place in the oven for 20 minutes.
      • Peel and chop the garlic and finely chop the rosemary and thyme leaves. Add these to the potatoes after 20 minutes (give the potato, garlic and herbs a gentle mix at this point). Return to the oven for another 15-20 minutes until lightly golden. If you prefer a darker more crispy potato you might want to leave them in for an extra 5 minutes.
        3 Garlic Cloves, 1 tablespoon Rosemary, 1 tablespoon Thyme, 1 teaspoon Sea Salt, ¼ teaspoon Black Pepper

      Notes

      Variations:
      • Use different herbs such as oregano and bay.
      • Add bacon lardons at the same time as the garlic and herbs for Parmentier potatoes with bacon. That's a hearty meal in itself!
      • Spice it up and add 1 teaspoon of chilli flakes.
      • Add a smoky flavour, with 1 teaspoon of smoked paprika.
       
      Nutrition:
      The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
       
      Nutrition Facts
      Easy Parmentier Potatoes
      Amount per Serving
      Calories
      174
      % Daily Value*
      Fat
       
      5
      g
      8
      %
      Saturated Fat
       
      1
      g
      6
      %
      Polyunsaturated Fat
       
      1
      g
      Monounsaturated Fat
       
      3
      g
      Sodium
       
      398
      mg
      17
      %
      Potassium
       
      719
      mg
      21
      %
      Carbohydrates
       
      30
      g
      10
      %
      Fiber
       
      4
      g
      17
      %
      Sugar
       
      1
      g
      1
      %
      Protein
       
      4
      g
      8
      %
      Vitamin A
       
      70
      IU
      1
      %
      Vitamin C
       
      35
      mg
      42
      %
      Calcium
       
      32
      mg
      3
      %
      Iron
       
      2
      mg
      11
      %
      * Percent Daily Values are based on a 2000 calorie diet.
      Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram or Twitter

      More Easy side dishes

      • Apricot and sausage meat stuffing in a dish.
        Simple Apricot Stuffing Recipe
      • Slow cooker red cabbage in a serving dish.
        Easy Slow Cooker Red Cabbage Recipe
      • Air fryer pigs in blankets
        Air Fryer Pigs in Blankets Recipe
      • Air fryer parsnips on a plate.
        Easy Air Fryer Parsnips Recipe

      Reader Interactions

      Comments

      1. Alisa Infanti

        October 08, 2021 at 12:58 pm

        5 stars
        So good and I agree the parboiling is key!

        Reply
      2. kushigalu@gmail.com

        October 08, 2021 at 1:32 pm

        5 stars
        What a flavorful and delicious recipe with potato. My family would love these. I will be making this recipe soon.

        Reply
      3. Toni

        October 08, 2021 at 1:58 pm

        5 stars
        This is really good! I love the flavors of herbs and garlic! Thanks for the recipe!

        Reply
      4. Emily Flint

        October 08, 2021 at 3:01 pm

        5 stars
        These potatoes were so good! We made ours with oregano instead of thyme since that was what we had in our garden and they turned out great!

        Reply
      5. Sonia

        October 08, 2021 at 4:06 pm

        These looks and sounds super delicious! Definitely making them.over the weekend

        Reply
      5 from 6 votes (2 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

      Primary Sidebar

      Hi, I'm Beth!

      Mum of three (and two crazy dogs), living in Cornwall, UK. I love creating easy, delicious and fuss-free recipes, perfect for busy families, just like my own.

      Read more!

      My Web Stories

      Footer

      Footer

      ^ back to top

      About

      • Privacy Policy
      • Accessibility Policy

      Newsletter

      • Sign Up! for emails and updates

      Contact

      • Contact

      As an Amazon Associate I earn commissions from qualifying purchases

      Copyright © 2025 Effortless Foodie

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required

      Recipe Ratings without Comment

      Something went wrong. Please try again.