Parmentier Potatoes

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These crunchy Parmentier Potatoes and so easy to make. Baked until golden and
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How to make roasted potatoes with garlic and herbs

These crunchy Parmentier Potatoes and so easy to make. Baked until golden and drenched in garlic and herbs.

Easy Parmentier Potatoes recipe

Say hello to your new favourite potato side dish – Parmentier Potatoes.

Crunchy, crispy, and smothered with fresh herbs and garlic. 

This potato dish is normally made by carefully parboiling potatoes and then cooking again in oil. As I am ALWAYS looking for a shortcut, I make these without boiling the potatoes.

They perhaps look a little more ‘rugged’ than some versions but what they lack in finesse they make up for in ease and taste.

Hope you love them as much as we do!

 

These Parmentier Potatoes are a winner and here’s why:

  • So easy to make, no special equipment needed.
  • Perfect side dish for so many dishes.
  • Makes your regular potatoes feel fancy ✨

How to make roasted potatoes with garlic and herbs

FAQs about Parmentier Potatoes Which potatoes should I use for this recipe?

Maris Piper or King Edward both work well. Any potato that says on the bag that it’s suitable for roasting.

Do I really not need to parboil the potatoes?

Nope! You can and they will be a neater shape and more uniform colour (depending on your oven) but honestly, I’m such a fan of cutting out any unnecessary steps.

They still taste totally delicious.

Can I use dried herbs for this?

I like to use fresh herbs here as they give SO much flavour, I think it’s worth taking the time to buy and chop them if you can.

If you only have dried herbs, use a TEASPOON of each instead of a TABLESPOON of fresh.

Which oil should I use for this recipe?

 

Roasted potatoes with garlic and herbs

Fancy some more easy side dish recipes? 

 

 
 

Hope you enjoy this recipe. I’d love to know how you got on and what you thought of it if you make this recipe. Please rate the recipe using the ⭐ below!

Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations and try and share as many of them as I can.

 

How to make roasted potatoes with garlic and herbs

Print Crunchy Parmentier Potatoes with Garlic and Herbs

These crunchy Parmentier Potatoes and so easy to make. Baked until golden and drenched in garlic and herbs.
Course Side Dish
Cuisine Family Food

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Servings 4 Servings
Calories 243kcal
Author Sarah Barnes
Ingredients

  • 2 tbsp Olive oil See Note 1.
  • 1 kg Potatoes
  • 3 Cloves Garlic Peeled and chopped
  • 1 tbsp Fresh Rosemary Finely chopped. See Note 2.
  • 1 tbsp Fresh Thyme Finely chopped. See Note 2.
  • Sea salt and freshly ground black pepper

Instructions

  • Switch the oven on to 200C and put the baking sheet with the oil on into the oven.
  • Peel and cut your potatoes into cubes. Dry the cubes of potato.
  • When the oven has reached temperature, bring out the tray of hot oil and carefully put in the potato cubes and cover in the oil.
  • Return to the oven for 40 minutes. Shuffle the potatoes around a couple of times during this cooking time.
  • Add the garlic, rosemary, thyme and salt and pepper to the potatoes and cook for another 5 minutes.
Notes

Note 1 – OilIf you’re NOT using a non-stick baking tray (or if you’re not using reusable baking paper) you may need an additional tablespoon of oil.Note 2 – HerbsI like to use fresh herbs here as they give SO much flavour. Each tablespoon of fresh chopped herbs is the equivalent of 3g in weight. If you only have dried herbs, use a TEASPOON of each instead of a TABLESPOON of fresh.

Nutrition

Calories: 243kcal | Carbohydrates: 41g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 46mg | Potassium: 1161mg | Fiber: 5g | Sugar: 3g | Vitamin A: 115IU | Vitamin C: 25mg | Calcium: 38mg | Iron: 2mg

The post Parmentier Potatoes appeared first on Taming Twins.

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Kick-Ass content from the Back Benches every day ! We bring you the kind of shows that TV doesn’t make ! Get ready to see the world from the back benches. We are responsible for only what we say, not what you understand ;)

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