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A plate of parmentier potatoes decorated with fresh rosemary flowers.

Parmentier Potatoes (Garlic and Herb Roast Potatoes)

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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
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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.
  • 2 tablespoons olive oil
  • 1 tablespoon rosemary leaves finely chopped
  • 1 tablespoon thyme finely chopped
  • 3 cloves garlic crushed
  • salt & pepper to taste

Instructions
 

  • Set the oven to 200°C fan / 220˚C / 392˚F convection / 428˚F
  • Bring a pan of salted water to the boil.
  • Whilst the water is coming to the boil, chop the potatoes into 2cm (0.75") cubes.
  • Carefully add the chopped potatoes to the water and boil for 5 minutes.
  • Drain the potatoes then return to the pan and steam for 2-3 minutes. Then shake the pan a little to fluff up the edges (this helps create extra crunchy potatoes!).
  • While the potatoes are steaming, add the olive oil to a baking tray and place in the oven.
  • 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 hot 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

Potatoes – the best types of potatoes for crunchy roast potatoes are Dutch cream, Sebago or Desiree if you are in Australia; Maris Piper or King Edward in the UK; or Yukon Gold if you are in the US.
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!
Olive oil – just a regular olive oil, not EVOO.
Garlic – crushed garlic is added towards the end of cooking, otherwise it will burn.
Rosemary and thyme – if you don’t have fresh herbs, substitute with dried herbs.
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

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