Introducing my crispy Parmentier Potatoes, a simple and irresistible side dish that’s sure to become a favourite. These potatoes deliver a soft, fluffy interior and a golden, crunchy exterior. With just five ingredients, they’re easy to make and packed with flavour.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Parmentier Potatoes
- Substitutions
- Variations
- How to make Parmentier Potatoes
- Leftover Parmentier Potatoes
- What to serve with Parmentier Potatoes
- Recipe FAQs
- You Might Also Like
- Rate it…
- Parmentier Potatoes Recipe
Why this recipe works
Potatoes are wonderfully adaptable and can be prepared in countless ways. These Parmentier potatoes are essentially small, roast-style potato cubes that come out crispy on the outside and tender inside. They’re quick to throw together and versatile enough to appear on a weeknight table or at a casual dinner.
Although they’re often enjoyed in cooler months, these potatoes are delicious year-round and pair well with lighter or heartier mains. If you prefer a cold potato option, try a chilled potato salad, or explore other roast-style recipes inspired by the same flavours.
Ingredients to make Parmentier Potatoes
- Potatoes – Choose a floury variety like King Edward, Maris Piper, or Yukon Gold for the best texture.
- Extra-virgin olive oil – Hot oil helps the cubes crisp up and brown beautifully.
- Garlic cloves – Fresh garlic gives a deep, aromatic flavour.
- Fresh rosemary – Aromatic and classic with potatoes.
- Salt – To finish and enhance the flavours.
See the recipe card below for exact quantities and timings.
Substitutions
- Potatoes – If you don’t have King Edward, use Maris Piper, Rooster, Russet, red potatoes or Yukon Gold.
- Olive oil – Vegetable oil or another neutral oil will also work.
- Fresh herbs – If you don’t have rosemary, try thyme or basil.
- Garlic – Replace fresh garlic with 1/2 tsp garlic granules if needed.
Variations
- Spicy – Add paprika, chilli powder, cumin, or red pepper flakes for heat.
- Deluxe – Serve with a creamy dip such as vegan sour cream for an indulgent twist.
- Kid-friendly – Offer ketchup or ranch on the side for dipping to encourage picky eaters.
For more potato recipes, try other roast or baked potato variations to find your favourite side dishes.
How to make Parmentier Potatoes
Step 1: Preheat the oven to 200°C (390°F). Pour the oil into a large baking tray and place it in the hot oven while you dice the potatoes. Add the diced potatoes to the hot tray and toss to coat in oil. Roast for 20 minutes.
Step 2: While the potatoes begin to roast, crush the garlic and finely chop the rosemary.
Step 3: Remove the tray and give the potatoes a good shake or stir to turn them. Return to the oven for another 25 minutes.
Step 4: Toss the potatoes with the crushed garlic, chopped rosemary and salt. Roast for a final 20 minutes, stirring halfway through, until the cubes are crispy and golden.
Hint: Stirring the potatoes during cooking helps them crisp evenly, so don’t skip it.
Leftover Parmentier Potatoes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or an air fryer to restore crispness. Microwaving will make them soft rather than crispy.
What to serve with Parmentier Potatoes
These crispy cubes pair well with many mains. They’re excellent alongside grilled or baked fish, roasted vegetables, or a vegetarian roast. They also make a tasty side for burgers, lentil wellington, or simply a salad-topped main.
Recipe FAQs
Parmentier potatoes are a classic French preparation of small, seasoned potato cubes roasted with garlic and herbs, sometimes called pommes parmentier. The name honours Antoine-Augustin Parmentier, an advocate for the potato in France.
Yes. The air fryer works well and shortens cook time. If using an air fryer, cook at 200°C (390°F) and roughly halve the time stated for each stage in the oven method, checking and shaking the basket for even browning.
They’re a versatile side that complements chicken, steak, fish, or vegetarian mains such as roasted vegetables or lentil-based dishes.
Yes. This recipe cooks the potatoes from raw to crispy in the oven without parboiling; it takes about an hour total and yields a crunchy outside with a soft interior.
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Parmentier Potatoes
Ingredients
- 1.2 kg potatoes, King Edward or similar
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic
- 3 springs fresh rosemary
- ½ tsp salt
Instructions
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Preheat the oven to 200°C (390°F). Pour the oil into a large baking tray and place it in the oven for a few minutes while you dice the potatoes into roughly even cubes. Add the potatoes to the hot tray, coat them in oil, and roast for 20 minutes.
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Meanwhile, crush the garlic and chop the rosemary.
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Remove the tray, shake or stir the potatoes to turn them, and return them to the oven for 25 minutes.
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Take the potatoes out, toss with the crushed garlic, chopped rosemary and salt, then roast for a final 20 minutes, stirring halfway through, until crisp and golden.
Notes
Substitutions & Variations: Options are detailed above.
To Store: Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer.
To Freeze: Freeze for up to 3 months. Defrost in the fridge before reheating in the oven or air fryer.
Tip 1: For air fryer cooking, use 200°C (390°F) and reduce each stage’s time by about half, checking for doneness.
Tip 2: Cut the potatoes into even pieces so they cook uniformly.
Tip 3: You can prepare the potatoes ahead of time and refrigerate or freeze them before roasting.
Nutrition
