Parmentier Potatoes Recipe

I make no secret of the fact I love potatoes in basically every way possible, and while I’m a huge fan of a stodgy roast potato, sometimes the menu calls for a lighter side dish and that is where this Parmentier potatoes recipe comes in. 

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What are Parmentier Potatoes?  

Parmentier potatoes are cubed mini roast potatoes, roasted in garlic and herbs until lightly crunchy. Due to the small, cubed shape, they look a little more elegant on a dinner plate and can be served as a smaller side dish than a lot of other potato dishes.  

Nutritional Information  

This dish serves 3-4 as a standard sized side dish, although it could serve more if you’re serving as an accompaniment to a larger main dish. The following information is based on three servings per recipe.  

Each serving contains 274 calories, 5g of fibre and 5g of protein. Per serving, you’ll get 35% of the recommended daily amount of B6, over 70% of your daily vitamin C, and over 20% of your daily vitamin E, and just over a quarter of your daily potassium.  

Nutritional information is calculated using Cronometer.

How to store, does it keep and how to reheat 

Simply refrigerate the leftover Parmentier potatoes until needed, then pop them on a baking tray and into an oven pre-heated to 180c and reheat for 15-20 minutes, or until piping hot all the way through. 

Parmentier Potatoes Recipe 

Lightly crunchy garlic roast potatoes – a perfect, light and versatile potato side dish. 

This recipe is gluten free, dairy free, soy free, nut free and vegan.  

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Parmentier Potatoes Recipe

Lightly crunchy garlic roast potatoes – a perfect, light and versatile potato side dish.

Course Side Dish

Cuisine French

Keyword Parmentier Potatoes

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 3

Calories 274 kcal

Ingredients

• 650 g potatoes cubed
• 2 ½ tbsp vegetable oil
• 4 cloves garlic very finely chopped
• 2 fresh sprigs rosemary or ½ tbsp dried rosemary

Instructions

1. Tip the potatoes into a large pan of cold water and season with a large pinch of salt. Bring to the boil over a high heat, then immediately drain and leave to steam-dry for a few minutes in a colander. While the potatoes are boiling, mix your finely chopped garlic with your oil.

2. Heat the oven to 220°C. Tip the potatoes onto a large baking tray along with the garlic oil and rosemary. Season well, then mix everything thoroughly so each potato cube is coated in the oil. Shake the tray gently to spread the potatoes out into a rough single layer. Roast for 30-35 mins, turning halfway through, until the potatoes are golden and crisp on the outside and tender when pierced with a fork.

Serve and enjoy!

Until tomorrow, 

Sophie 

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