Easy Parmentier Potatoes

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!

My kids are MASSIVE fans of roast potatoes, whether it be crunchy air fryer potatoes, polenta roast potatoes, or even roasted sweet potatoes, and these homemade Parmentier potatoes are right up there on their 'all-time favourite potato dish list'!

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

👩‍🍳 Love roasted vegetables? Try my honey-roasted carrots and parsnips 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!

Here is why this is the best Parmentier potatoes recipe!

• Easy to make
• Quicker to cook than normal roast potatoes
• Garlic and herbs make them super tasty!
• Reheat well so they can be made in advance
• Perfect with roast dinners, grilled chicken or salmon, and savoury mince...and that's just for starters!
• 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, but it's not necessary to get a ruler out and measure them...like my husband did the other day (once an engineer always an engineer!).

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. Burnt garlic does not taste good!
• 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. They'll still taste good though!
• 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 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

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

❓ FAQs

More easy side dishes

Tried this recipe? Leave a ⭐⭐⭐⭐⭐ star rating in the comments!

Recipe

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