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!
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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!
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✔️ Why you'll love this recipe!
- Quicker to cook than normal roast potatoes
- Garlic and herbs make them super tasty!
- Perfect with roast dinners, grilled chicken or salmon, and savoury mince.
- Serve leftover Parmentier potatoes for a weekend breakfast or brunch with crispy bacon and a fried egg
🛒 Ingredients
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.
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.
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.
🥡 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
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
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Recipe
Easy Parmentier Potatoes
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Equipment
- Knife
Ingredients
- 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
- 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.
Sonia says
These looks and sounds super delicious! Definitely making them.over the weekend
Emily Flint says
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!
Toni says
This is really good! I love the flavors of herbs and garlic! Thanks for the recipe!
kushigalu@gmail.com says
What a flavorful and delicious recipe with potato. My family would love these. I will be making this recipe soon.
Alisa Infanti says
So good and I agree the parboiling is key!