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Parmentier potatoes in a roasting tin.
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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
Keyword mini roast potatoes, Parmentier potatoes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 174kcal
Author Beth Sachs

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, but it's not necessary to get a ruler out and measure them...like my husband did the other day!
  • 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.
  • 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.

Notes

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 won't 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.
 
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.
 
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.
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