Potatoes parmentier are crispy roasted potato cubes tossed in olive oil, garlic and fresh herbs. Simple to make, and the flavors really shine. Crunchy on the outside and tender on the inside thanks to the preparation method, you’ll love this for a side dish!
What are potatoes parmentier?
This kind of translates into potatoes potatoes, a French side dish of roasted potatoes. These are cut a little smaller than you’re probably used to for typical roast potatoes, and cutting them smaller really gives this beautiful texture to the outside. Tossed with fresh herbs and garlic, these additions play beautifully off the potatoes.
Why should I try this recipe?
The potatoes come together in a flash, and the method of par-boiling the cubes before roasting, and tossing with hot oil gives that ultimate crispy texture you look for in a roast potato. No soggy potatoes here!
The fresh rosemary is a beautiful addition to the potatoes. All you need for the recipe is a handful of very simple ingredients and you can make a side dish that’s a star!
You can substitute the fresh herbs for dry if you only have those on hand. Feel free to use the type of oil you prefer to toss the potato cubes with.
Ingredients you need for potatoes parmentier:
Potatoes– any good roasting potato, I’m not picky about the type
Garlic– Crushed or minced garlic, I use 4 cloves, but you can use less if you prefer.
Fresh Rosemary- A couple sprigs of rosemary, leaves only finely diced.
Olive oil- My preferred choice for roasting vegetables, but you can use duck fat for a richer option.
Salt and Pepper- to season
How to make the perfect roasted potato cubes:
- Par-boil the potato cubes for just a couple of minutes. Don’t over-boil, because the cubes are so small they might just fall apart. Par-boiling gives the potatoes a tender middle while allowing them to crisp up on the edges.
- Once the oven has pre-heated, add the olive oil to a roasting dish or baking tray and place back in the oven to heat up for a few minutes.
- Add the potato cubes that you have patted dry to the oil and toss to coat. Season generously with salt and pepper and place in the oven to roast for 15 minutes.
- After 15 minutes have passed, add the garlic and rosemary, and toss to coat the potatoes. Return to the oven and roast for another 15-20 minutes until golden brown in spots and cooked through.
Check the video in the recipe card to see the steps in action!
FAQs and tips for success:
- When draining the potatoes, be gentle in pouring them out into a colander, and be gentle in patting them dry so that the potatoes retain their cubed shape.
- Do make sure you dry the potatoes well though, so they crisp up instead of steaming in the oven.
- If using dried herbs instead of fresh herbs, use just a teaspoon as their flavor is much more concentrated
- Spread the potatoes out in the roasting dish, don’t overcrowd them so they aren’t touching each other. This is another way to get them to be crunchy on the outside.
Storing leftover roasted potatoes:
Roasted potatoes will last 3-4 days in the fridge, and can even be frozen for up to 4 months.
To reheat roast potatoes, place in a single layer on a baking sheet and heat for about 15-20 minutes at 375 F (190C).
You can be creative and use the roasted potatoes as a tortilla filling, or with eggs to make an egg and potato hash (a dish my dad used to make us all the time as kids!).
You can use the roasted potatoes in a salad, on pizza, in a soup, in an omelette, in potato salad!
If you liked this recipe, you might like:
- 1 kg potatoes, peeled and cut into 1/2 inch or 1 cm cubes
- 3 tbsp olive oil
- big pinch salt and pepper
- 2 tbsp finely chopped fresh rosemary, about 2 sprigs leaves only See notes
- 4 cloves garlic, minced.
- Preheat the oven to 400 F (200C).
- Place the potatoes in a large saucepan, and add water to cover. Bring to a boil, and once the water comes to a boil, boil potatoes for 2 minutes. Drain the potatoes, and gently pat dry with paper towels.
- Pour the oil into a roasting pan or deep oven tray. Place in the oven to heat for a few minutes. Once hot, add the potato cubes and a big pinch of salt and pepper, and toss to coat the potatoes well in the oil. Make sure they are in a single layer. Return the tray to the oven and roast for 15 minutes.
- Mix together the rosemary and garlic, and once potatoes have roasted for 15 minutes, add the rosemary and garlic, and toss to combine. Return potatoes to the oven and roast for another 15-20 minutes until golden brown and cooked through. If you want to, you can broil for the last 1-2 minutes to get an even deeper color.
- Remove from the oven and enjoy hot!