Crunchy Parmentier Potatoes {with Garlic and Herbs}
These crunchy Parmentier Potatoes and so easy to make. Baked until golden and drenched in garlic and herbs.
Servings: 4
Ingredients
- 2 tbsp Olive oil See notes
- 1 kg Potatoes
- 3 Cloves of garlic Peeled and chopped
- 1 tbsp Fresh rosemary Finely chopped. See notes
- 1 tbsp Fresh thyme Finely chopped. See notes
- Sea salt and freshly ground black pepper
Instructions
- Switch the oven on to 200C/400F and put the baking sheet with the oil on into the oven.
- Peel and cut your potatoes into cubes. Dry the cubes of potato.
- When the oven has reached temperature, bring out the tray of hot oil and carefully put in the potato cubes and cover in the 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.
- Add the garlic, rosemary, thyme and salt and pepper to the potatoes and cook for another 5 minutes.
Optional: To cook in an Air Fryer
- Peel and cut your potatoes into cubes. Dry the cubes of potato.
- Put the potato cubes into the Air Fryer and cover in the oil. Bake at 200C/400F for 20 minutes.
- Shake vigorously halfway through the cooking time.
- 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.
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Notes
Oil: If you're NOT using a non-stick baking tray (or if you're not using reusable baking paper) you may need an additional tablespoon of oil
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
Freezing: These potatoes freeze well, both before they're cooked or after. Great for preparing in advance!
Potatoes: 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
How to cut potatoes into cubes: After you have peeled the potato, slice the potatoes lengthways, about 2cm apart. Then slice each piece lengthways and widthways again to make cubes
Nutrition
Calories: 243kcal | Carbohydrates: 41g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 46mg | Potassium: 1161mg | Fiber: 5g | Sugar: 3g | Vitamin A: 115IU | Vitamin C: 25mg | Calcium: 38mg | Iron: 2mg