Parmentier Potatoes {with Garlic and Herbs}

Close up of parmentier potatoes as a delicious side dish.

5 from 18 votes

Parmentier Potatoes {with Garlic and Herbs}

These simple Parmentier Potatoes are so easy to make and are just a little special. They've got loads of flavour and golden crunchiness, and are drenched in garlic and herbs for a truly impressive side dish.

Prep Time10

Cook Time45

Total Time55

Course: Side Dish

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

2 tbsp Olive oil
1 kg 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

Metric - Imperial

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

Oil: If you're NOT using a non-stick baking tray (or if you're not using 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.

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 is ready slightly before or after these.

Nutrition