These parmentier potatoes are crunchy, golden roast potatoes baked with garlic, rosemary and thyme. With crispy edges and a soft and fluffy inside, they are an easy side that goes well with so many dishes.
A little bit of history
These delicious cubed roast potatoes are named after a French man called Antoine-Augustin Parmentier. In eighteenth century France potatoes were not popular, and were banned at one point as eating them was rumoured to lead to various illnesses. Parmentier managed to persuade the French that potatoes were actually a delicious – and safe – thing to eat. After eating them in jail, and surviving, Parmentier then set out showing people they were indeed safe to eat. Many potato dishes, including this one, are named after him.
What are Parmentier Potatoes?
They are cubes of potato baked in the oven with garlic and herbs until golden and crisp, the centre of the cubes still being soft and fluffy. Originally the cubes of potatoes were fried in butter, this recipe uses slightly healthier olive oil.
Alongside Duchess potatoes these roast potatoes have to be my favourite way of serving potatoes to the family – and they always get eaten, which is another reason I love them!
Why we love this recipe
- Minimum preparation – chop, boil for 5 minutes, then leave the oven to do the work.
- Versatile – they go well with a Sunday roast, piece of poached salmon, or a fried egg.
- Did I happen to mention they are crunchy mini roast potatoes with garlic, and herbs?! 😉
- A great way of getting my son to eat potato skins (no need to peel the potatoes in this recipe)
How to make Parmentier potatoes
(Full, detailed instructions are in the recipe card at the bottom of the page.)
- Cut potatoes into 2 cm chunks.
- Boil them for 5 minutes then leave to steam to get rid of any moisture.
- Place them on a preheated tray and put into the oven for 20 minutes.
- Take out of the oven, add the garlic and herbs.
- Mix well before placing back in the oven for another 10-12 minutes, until golden.
Yes – parboiling the potatoes cooks them enough so the outside will become crisp, and the inside with cook through, and be lovely and soft.
Floury potatoes are the best for roasting, as they get crispy on the outside but stay soft and fluffy on the inside. If you’re in the UK: I recommend Maris Piper or King Edward, Australia: Desiree or Dutch Cream, and if you’re in America, I recommend Yukon Gold or Russets.
I wouldn’t recommend freezing them.
My Tips for success
- Don’t over parboil the potatoes – if you do, they will not keep their shape and turn to mush.
- Don’t be tempted to add the garlic and herbs at the beginning, as they will burn.
- The oven temperature: I roasted the potato cubes at both 200˚C (392˚F) and 180˚C (356˚F). Whilst 200˚C (392˚F) gave slightly crispier potatoes, if you have another dish in the oven that requires it to be at 180˚C (356˚F), then still cook the potatoes, but they will take 10-15 minutes longer to become golden.
More delicious side dishes for you
- 700g (1.5 lb) Potatoes chopped into 2.5cm/1" cubes – no need to peel, just wash them.
- 2 tbsp olive oil
- 1 tbsp rosemary leaves finely chopped
- 1 tbsp thyme finely chopped
- 3 cloves garlic crushed
- salt & pepper to taste
- Set the oven to 200°C fan / 220˚C / 392˚F convection / 428˚F
- Bring a pan of water to the boil.
- Whilst the water is coming to the boil, chop the potatoes into 2cm (0.75") cubes.
- Carefully add the potatoes to the water and cook for 5 minutes.
- Meanwhile add the olive oil to a baking tray and put in the oven to preheat.
- Drain the potatoes then return to the pan and steam for 2-3 minutes.
- Carefully take the tray out of the oven and add the potatoes – the oil may spit a little so take care – turn the potatoes to coat in the oil.
- Return to the oven and cook for 20 minutes.
- After 20 minutes, take them out of the oven and add the garlic, chopped rosemary, thyme and season with salt and black pepper.
- Mix well to coat the potatoes in the seasonings, then return to the oven for another 10-15 minutes, until golden.
- Serve straight away.