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These crunchy Parmentier Potatoes and so easy to make. No parboiling necessary, simply chop, bake until golden and drench in garlic and herbs.
It’s no secret that I’m a fan of fancying up my potatoes for when the day calls for it. Classic Roast Potatoes will always have my heart, but there are some dinners where I want to do something a little different.
Are Parmentier Potatoes different? I guess you could argue they’re just smaller and have garlic and herbs on, but all I know is these go down a treat whenever I make them as a side.
They are also easier than something like Dauphinoise, making them perfect for a nice dinner while not giving us too much to do on the prep side.
To keep these even easier, I never parboil the potatoes first, which would be the typical way to make these.
They perhaps look a little more ‘rugged’ than some versions, but what they lack in finesse they make up for in ease and taste. I’m certainly not going back!
Why you’ll love this Parmentier Potatoes recipe
⭐️ So easy to make, no special equipment needed
⭐️ Perfect side dish for so many dishes
⭐️ Makes your regular potatoes feel fancy!
TOP TIPS
Type of potatoes to use
Go for the kind that when roasted are soft and fluffy on the inside but crispy on the outside, like floury Maris Piper, King Edward or Rooster. Salad or boiling potatoes won’t work well because they tend to dry out.
Find out more about which kind of potato is good for what on the Love Potatoes website.
Dry the cubes before baking
This will help them to crunch up while baking.
Oven timings
The timings in this recipe are according to my oven, so please be aware that yours might be different. Mine take between 40-50 minutes, so use your judgment as to whether yours are ready slightly before or after this.
Try them in an air fryer
You can make these in an air fryer as well as in the oven. The full details are in the recipe card below, but basically it’s the same principles cooking them this way.
I usually make mine in the oven because I am waiting for other things to cook, but sometimes it’s quicker in the air fryer if not.
Parmentier Potatoes ingredients
- Potatoes – See above for notes on this.
- Garlic – Fresh or jarred is OK.
- Rosemary and thyme – Using fresh herbs for this recipe is best if you can.
- Oil – I like to use olive oil for a little light flavour in this dish.
- Don’t forget – You’ll need to season well with salt and freshly ground black pepper for these potatoes.
How to make Parmentier Potatoes
1. Put the baking sheet with the oil on into a preheated oven. Cube your potatoes, dry them and carefully put them onto the oven tray, as per the full recipe below.
2. Bake until beginning to turn golden, shuffle during cooking time, then add garlic, rosemary, thyme, salt and pepper 5 minutes from the end of cooking time.
Substitutions
- Herbs – I like to use fresh herbs for this recipe as they give SO much flavour, but if you only have dried then you can use this instead. Each tablespoon of fresh is the equivalent of 3g in weight – use a TEASPOON of each instead of a tablespoon of fresh.
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days. Eat cold or reheat in the oven, covered in foil, before serving.
In the freezer Just like I suggest with my Roast Potato recipe, these potatoes freeze well, both before they’re cooked or after. Great for preparing in advance!
More potato recipes…
Side Dishes
Easiest Ever Homemade Oven Chips
Side Dishes
Potato Wedges {Air Fryer or Oven Method}
Side Dishes
Boulangère Potatoes
FAQs
They are little cubed potatoes that would taste like little roast potatoes if it wasn’t for the addition of herbs, so they’re pretty simple but I think they’re jus ta bit more impressive for meals that are a little special. They’re also a great alternative to mash in summer.
The name comes from the French pharmacist Antoine-Augustin Parmentier, who championed potatoes as a nutritious source of food in the 1700s after eating them as a prisoner during the Seven Years’ War.
Before that it was thought potatoes were not fit for human consumption and caused leprosy and other diseases!
After you have peeled the potato, slice the potatoes lengthways, about 2 cm apart. Then slice each piece lengthways and widthways again to make cubes.
Nope! You can and they will be a neater shape and more uniform in colour (depending on your oven), but honestly, I’m such a fan of cutting out any unnecessary steps. They still taste totally delicious.
There are so many choices! But for a special meal you could go for a classic Roast Leg of Lamb or Slow Roasted Shoulder of Lamb, Slow Cooker Roast Beef or Slow Cooker Salmon.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Parmentier Potatoes {with Garlic and Herbs}
Ingredients
- 2 tbsp Olive oil
- 1 kg (2.2 lb) Potatoes
- 3 Garlic cloves, Peeled and chopped
- 1 tbsp Fresh rosemary, Finely chopped
- 1 tbsp Fresh thyme, Finely chopped
- Sea salt and freshly ground black pepper, Season generously
Instructions
- Preheat the oven: Switch the oven on to 200°C fan/220°C/425°F/Gas Mark 7 and put the baking sheet with the oil on into the oven.
- Prep the potatoes: Peel and cut your potatoes into cubes and dry them thoroughly with kitchen paper or a clean tea towel.
- Into the oven: When the oven has reached temperature, bring out the tray of hot oil and carefully put in the potato cubes. Cover them in oil.
- Return to the oven for 40-50 minutes until they are beginning to turn golden all over. Shuffle the potatoes around a couple of times during this cooking time.
- Time for the herbs: Add the garlic, rosemary, thyme and salt and pepper to the potatoes and cook for another 5 minutes.
How to cook in an air fryer:
- Prep: Peel and cut your potatoes into cubes and dry them thoroughly with kitchen paper or a clean tea towel.
- Cook: Put the cubes into the air fryer and cover in the oil. Bake at 200°C fan/220°C/425°F for 20 minutes.
- During: Shake vigorously halfway through the cooking time.
- Flavour: Add the garlic, rosemary, thyme and salt and pepper to the potatoes and cook for another 5-10 minutes, until the potatoes are golden brown.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on March 25, 2021 and updated later to make improvements.
How would you cook these from frozen, please? Also are there any hints for using an air fryer? Thanks
Love these potatoes, such an easy and tasty side dish.
Personally I don’t bother peeling them but just cube them with skins on to save time.
Hi, This looks so good and I can’t wait o make it but Rosemary is a big NO in our house, can you offer up any other herbs that I could use instead?
Thank you!!
Ceili
Oregano or thyme would work 🙂
My guests love this easy to make potato dish there is never any leftovers
Tried your recipe last night. Only one word to describe Brilliant!!!!!. Thank you. They were side to steak, crispy battered onion rings and chestnut mushrooms. Meal to die for. I did make one slight alteration to recipe. Cooked them in beef dripping. 😋😋Really crispy.