Parmentier Potatoes

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5 from 5 votes

Easy to make, crispy Parmentier potatoes are small cubes of potato roasted with herbs and garlic. This recipe is a great alternative to traditional roast potatoes, as Parmentier potatoes cook much faster, making them perfect for midweek dinners

Servings: people

Author: Helen Best-Shaw

Prep Time5

Cook Time40

Ingredients

600 g potatoes - suitable for roasting – Maris Piper, etc.
2 tbsp olive oil
2 cloves garlic
1 tbs rosemary - fresh

Instructions

Peel and cut the potatoes evenly into 2 cm (just under an inch) cubes. Add to a pan of salted water and bring to a gentle simmer and cook for 6 minutes.
While the potatoes are simmering preheat the oven to 220°C / 200°C fan)/ Gas 7. Put the olive oil in a baking tray / roasting tin and place in the oven to heat.
Drain the potatoes and allow to steam dry for a couple of minutes.
When the potatoes are dry but still warm, add them to the roasting pan. Gently turn them to coat them in the oil. Season with pepper and salt and return the pan to the oven to roast for 20 minutes.
Peel the garlic, strip the rosemary leaves from the woody stalk and finely chop.
Add the rosemary and garlic to the potatoes. Gently fold through. Add another drizzle of olive oil if the potatoes look dry. Then return to the oven for another 15 minutes to finish cooking and crisp up.
Once crispy and golden, your parmentier potatoes are ready to enjoy, straight from the oven.

Notes

Best served freshly baked from the oven.
Store leftovers in an airtight box in the fridge. You can reheat them by frying in a little oil, or spread out in one layer on a baking tray. Cook for about 15 minutes in a pre-heated oven (200°C / 180°C fan / Gas Mark 6) or until they are hot, or alternative fry in a little oil.
Choosing the right kind of potato makes a big difference. Floury potatoes are much better than waxy ones for roasting, because they are much better at developing that crispy crust. I use Maris Piper or Russets.
Never skip the par boiling. You get a crispier potato with a fluffy centre if you par boil. Make sure that you let the par boiled potatoes steam dry before you add them to the hot oil.
If you don't have fresh herbs, you can use dried, but fresh really are so much nicer. I cut up and freeze fresh herbs, and these work well. If you do use dried herbs, then add about a teaspoonful, not a tablespoon!
When you turn the potatoes and add the garlic and herbs, do it gently to avoid breaking the potatoes.
Don't throw the garlic and herbs in at the start of cooking. They will burn and ruin the dish. Burnt garlic tastes terrible.

Nutritional Information

This recipe is worth 6 Weight Watchers Smart Points per portion

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.