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    Home » Dinner

    Parmentier Potatoes

    AU$0.96 | £0.25 per serve
    By admin | Published: Mar 4, 2021 | Modified: Oct 11, 2022

    TO THE RECIPE
    pin for parmentier potatoes showing a close up of them on the baking tray, and a picture of them served on a plate ready to eat

    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.

    Plate of golden crunchy roast potato cubes decorated with garlic cloves and fresh rosemary, ready to eat
    Jump to:
    • A little bit of history
    • What are Parmentier Potatoes?
    • Why we love this recipe
    • How to make Parmentier potatoes
    • FAQ
    • My Tips for success
    • More delicious side dishes for you
    • Parmentier Potatoes

    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)
    ingredients needed to make parmentier potatoes: potatoes, sprigs of fresh rosemary and thyme, olive oil, salt and black pepper

    How to make Parmentier potatoes

    (Full, detailed instructions are in the recipe card at the bottom of the page.)

    1. Cut potatoes into 2 cm chunks.
    2. Boil them for 5 minutes then leave to steam to get rid of any moisture.
    3. Place them on a preheated tray and put into the oven for 20 minutes.
    4. Take out of the oven, add the garlic and herbs.
    5. Mix well before placing back in the oven for another 10-12 minutes, until golden.
    Parmentier potatoes process images showing the size of the potato cubes, and the cooked parboiled potatoes
    Parmentier potatoes process shots on the tray: taking them out of the oven half cooked, adding the garlic and herbs, mixing them ready to go back in the oven

    FAQ

    Is it necessary to boil the potatoes before roasting?

    Yes – parboiling the potatoes cooks them enough so the outside will become crisp, and the inside with cook through, and be lovely and soft.

    Which potatoes are best for roasting?

    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.

    Can I freeze these potatoes?

    I wouldn’t recommend freezing them.

    Close up plate of the crispy potatoes ready to serve, so you can see they are golden.

    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.
    two images next to each other to show the difference between cooking the potatoes at 180 degrees celsius and 200 degrees celsius. The picture on the right, cooked at the higher temperature is slightly more golden

    More delicious side dishes for you

    • Duchess Potatoes
    • Green Beans with Feta and Almonds
    • Beetroot Feta Walnut Salad
    • 20 minute Air Fryer Carrot Fries

    Parmentier Potatoes

    Author: Robyn

    These potatoes are crunchy, golden roast potatoes baked with garlic, rosemary and thyme. Crispy edges and soft and fluffy on the inside, they are an easy side that goes well with so many dishes.
    5 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Side Dish
    Cuisine French
    Servings 4 people
    Calories 203 kcal

    Ingredients
      

    • 700g (1.5 lb) Potatoes, chopped into 2.5cm/1" cubes – no need to peel, just wash them. ($1.58 / £0.31p)
    • 2 tablespoons olive oil ($0.32 / £0.16p)
    • 1 tablespoon rosemary leaves, finely chopped ($0.75 / £0.20p)
    • 1 tablespoon thyme, finely chopped ($0.75 / £0.20p)
    • 3 cloves garlic, crushed ($0.39 / £0.08)
    • salt & pepper, to taste ($0.03/ £0.02)

    Instructions
     

    • 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.

    Notes

    Estimated costs: Australia $3.82. Per serve = $0.96
    UK £0.97. Per serve = £0.25p
    America – I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please contact me and I’ll get calculating 🙂 
    Peeled potatoes – You can peel the potatoes before boiling them if you wish. I prefer to keep the skins on – not only for the added nutritional value they provide, but the skins crisp up beautifully too!
    To reheat leftovers: place leftover roasted potatoes in 200˚C / 180˚C fan /356˚F oven for 15-18 minutes, until heated all the way through.
    Cooking at 180˚C fan / 200˚C / 356˚F convection / 392˚F: Cook for 30 minutes, then add the garlic and herbs, and return to the oven for a other 15-20 minutes until golden.

    Nutrition

    Calories: 203kcalCarbohydrates: 32gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 11mgPotassium: 761mgFiber: 4gSugar: 1gVitamin A: 102IUVitamin C: 38mgCalcium: 39mgIron: 2mg
    Keyword crispy potatoes, potato side, roast potatoes

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

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    Reader Interactions

    Comments

    1. Amy Liu Dong says

      February 04, 2022 at 11:50 pm

      5 stars
      Another addition to my potato recipe list, this looks so delicious and yummy. I may say that we can never go wrong with potatoes as the main ingredients in any dish. Loved it!

      Reply
      • Robyn says

        February 08, 2022 at 12:00 pm

        We are a huge fan of potatoes too! Thanks Amy!

        Reply
    2. Audrey says

      February 04, 2022 at 11:20 pm

      5 stars
      This was a wonderful side dish for dinner.

      Reply
      • Robyn says

        February 08, 2022 at 11:59 am

        Glad you enjoyed the potatoes Audrey! They are such a great side dish!

        Reply
    3. Alexandra Cook says

      March 05, 2021 at 1:48 pm

      5 stars
      We were looking for a side dish to serve with roast chicken, and these worked so well. So crunchy and loved the herbs!

      Reply
      • Robyn says

        March 05, 2021 at 5:44 pm

        They go so well with chicken don’t they? So happy to hear you enjoyed them Alexandra!

        Reply

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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