Parmentier Potatoes - French Potato Recipe | Greedy Gourmet (2024)

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As quick and easy side dishes go, few things can compete with parmentier potatoes. A super-speedy version of the classic oven roasted potatoes, these little crispy cubes of joy are so simple to make and deliver on all fronts.

Parmentier Potatoes - French Potato Recipe | Greedy Gourmet (1)

With barely any prep time - most of the work is done in the oven - this roasted cubed potatoes recipe makes the perfect side to a Sunday roast or a midweek meal.

Items you’ll need for this recipe

  • Large baking tray – you’ll need a large baking tray with plenty of space to get the parmentier potatoes nice and crispy.
  • Large saucepan – before you end up with crispy, golden brown roasted parmentier potatoes, you’ll first need to parboil the cubed potatoes.
  • Colander – make sure you completely drain and dry the cubed potatoes before you roast them in the oven
  • Potato peeler – you don’t need to peel the potatoes, but if you want to, a quality potato peeler will come in handy.
  • Hessian potato sack – store your potatoes in a strong hessian sack, ready to make some more amazing potato recipes.
Parmentier Potatoes - French Potato Recipe | Greedy Gourmet (2)

Parmentier potatoes recipe

This recipe for parmentier potatoes takes about 10 minutes to prepare. First, you’ll heat the oil in the oven.

While the oil is getting nice and hot, you’ll parboil the potatoes in salted water for 5-10 minutes. They should be slightly cooked, but with a good crunch to them.

You’ll drain them and dry them, place the cubed potatoes on the baking tray and get every part of the potato covered in oil. This is important – you want good oil coverage to get nice crispy roast potatoes.

The parmentier potatoes recipe roasting process is two-stage – first, you’ll roast for 20 minutes in the oven at 200°C, then you’ll add the garlic and fresh herbs for an extra 15 minutes.

Take them out of the oven after 15 minutes, you’ll end up with beautiful, crispy, golden brown parmentier potatoes.

Extra ingredients you’ll need for this recipe

  • Vegetable oil – vegetable is the best oil to use when it comes to roasted potatoes. You could also use sunflower or olive oil.
  • Garlic granules – if you can’t find fresh garlic cloves, use garlic granules instead.
  • Dried parsley, dried rosemary, dried thyme and Italian seasoning – instead of fresh herbs, you can use dried. If you’re using dried herbs, put them in from the beginning – they won’t lose their flavour in the same way that fresh herbs do.

History of parmentier potatoes

This delicious potato dish is named after Antoine Augustin Parmentier, a pharmacist who made potatoes popular in France. Before Parmentier, the French viewed potatoes as dull and cheap – not to be eaten by people as cultured as they were.

Parmentier changed all that. After a very long imprisonment during the Seven Years War, he survived on a diet almost completely made up of potatoes.

Years later, Parmentier would stage elaborate feasts made up of elegant potato dishes. He invited the most famous and influential people of the time, including Benjamin Franklin.

One of these dishes, a simple cubed potatoes dish, roasted with garlic, herbs and oil, became a firm favourite of the French and, soon, the world. It became known as ‘parmentier potatoes.’

Before long, 'le spud' was a favourite ingredient in kitchens all over France.

Parmentier Potatoes - French Potato Recipe | Greedy Gourmet (3)

What are parmentier potatoes?

A simple yet delicious side dish, potatoes parmentier are cubed potatoes fried or roasted with garlic and herbs.

The perfect parmentier potato is crispy on the outside and soft on the inside, with a generous sprinkling of herbs and infused with a beautiful taste of garlic.

Just a few minutes prep time and 35 minutes in the oven (20 minutes ‘crisping’ time, then 15 with the herbs and garlic added) make parmentier potatoes nice and easy to make.

So, if you’re after a simple side recipe that’s light on work and big on taste, this parmentier potatoes recipe is the one for you.

Is it better to boil potatoes before roasting?

Boiling potatoes before roasting – or ‘parboiling’ is a great way to get that fluffy on the inside, crispy on the outside texture. There are a few other steps to take in order to get that perfect texture, but this is the first.

How long should I boil potatoes?

While parboiling potatoes is the first step on the way to getting perfect fluffy on the inside crispy on the outside parmentier potatoes, make sure you don’t boil them for too long! You’ll end up with mushy potatoes.

Parboil for no more than 5 minutes on a high heat (10 minutes on a simmer). That way, you’ll have the perfect parmentier potatoes.

Are canned potatoes fully cooked?

Canned potatoes are par-cooked, meaning you can use them in this recipe. Just skip the first part and add them to the hot baking tray.

Fresh potatoes are still the better option but, if you can’t get hold of any, canned or tinned potatoes will do.

Can you freeze potatoes parmentier?

Freezing and reheating parmentier potatoes isn’t a great idea. They’ll lose a lot of their flavour and especially their texture which, instead of being nice and crunchy, will turn a bit leathery.

How do you store parmentier potatoes?

If you do have leftovers, store them in the fridge for up to 3 days.

When it comes to reheating, put them in the oven at 200°C / fan 180°C / 400°F / gas mark 6 for around 15 minutes, until hot and crispy.

What do you serve parmentier potatoes with?

You can make parmentier potatoes as a side dish to lots of different meals. Here are few that will have you salivating all over the screen.

  • Minted lamb burgers – this supremely tasty burger is the perfect pairing with parmentier potatoes.
  • Chicken with rhubarb sauce – a heart-warming dish with tangy flavours.
  • Beef fillet with garlic mustard butter – serve this one up for a special occasion.
  • Slow cooked lamb shanks – a Sunday dinner to die for!
  • Sous vide beef cheeks – pair these with your parmentier potatoes and you’ll be in heaven!
  • Tobacco onions - if you love all things crispy and golden, you simply have to make this side dish!
Parmentier Potatoes - French Potato Recipe | Greedy Gourmet (4)

More great potato recipes

  • Confit potatoes – with just a handful of basic ingredients, this recipe is so simple to make. But it’s such a delicious dish that you’ll never want to eat normal potatoes again. Soft, moist and utterly mouthwatering, confit potatoes take the humble spud to new heights.
  • Potato bhajis – a classic Indian starter, potato bhajis are the perfect spicy snack. These amazing spiced potatoes make for a great recipe, especially for those Indian cooking fans who have never tried the homemade kind.
  • Rosemary potatoesrosemary is one of the best ingredients to pair with potatoes and this roast potatoes recipe with rosemary is the perfect showcase. Roast up these bad boys and serve with your Sunday lunch for a delicious feast!
  • Potato green bean and chili salad – a quick, easy and absolutely scrumptious lunch, this potato salad is a winner. For those who like a little kick with their light lunch, this recipe is perfect.
  • Spicy low-fat potato wedges with mint raita – an amazing low fat recipe that tastes fantastic, these low-fat wedges make the perfect party appetiser or side dish.
  • Gratin dauphinois – this fabulous French fancy is an indulgent delight. Creamy, rich and melt-in-your-mouth fantastic, gratin dauphinois is an incredible dish that, when served with steak, will blow your mind!
  • Rosemary potatoes - hasselback new potatoes roasted with olive oil, garlic and rosemary until crunchy and golden.

What’s your favourite potato recipe? Let me know in the comments below!

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Parmentier Potatoes - French Potato Recipe | Greedy Gourmet (5)

Parmentier Potatoes

★★★★★5 from 2 reviews
  • Author: Michelle Minnaar
  • Total Time: 55 minutes
  • Yield: 6 side dish servings 1x
  • Diet: Vegan
Print Recipe

Description

Parmentier Potatoes are cubed pieces of potatoes that are roasted with garlic and herbs until golden and crunchy. Best served with other French recipes.

Ingredients

UnitsScale

  • 1kg (2lbs) potatoes, peeled and cut into 2.5cm (2in) cubes
  • 45ml (3 tbsp) vegetable or sunflower oil
  • 4 garlic cloves, peeled and crushed
  • 15ml (1 tbsp) fresh thyme leaves, washed and finely chopped
  • 15ml (1 tbsp) fresh rosemary, washed and finely chopped
  • salt and pepper, to taste

Instructions

  1. Preheat the oven to 200°C / fan 180°C / 400°F / gas mark 6.
  2. Place the oil in a large roasting tin and place in the oven.
  3. Parboil the potatoes in a large pot of salted water over a high heat for 5 minutes. Do not overcook!
  4. They should still have a slight crunch to them.
  5. Drain them in a colander and let them completely dry.
  6. Remove the roasting tin from the oven and carefully place the potato cubes in a single layer.
  7. Turnthem around a bit for all surfaces to get covered in oil.
  8. Roast in the oven for 20 minutes, then stir in the garlic and fresh herbs.
  9. Return to the oven for another 15 minutes or until the potatoes are golden and crispy.
  10. Season to taste and serve immediately. Parmentier Potatoes work as a side dish for most western meals. Enjoy!

Notes

  • Feel free to experiment with different oils but keep in mind that it needs to have a high smoking point.
  • You are welcome to keep the skins on the potatoes.
  • If you can’t get hold of fresh herbs, you can play with different combinations of the following herbs: 10ml (2 tsp) garlic granules, 5ml (1 tsp) dried parsley, 10ml (2 tsp) dried rosemary and 10ml (2 tsp) dried thyme. Italian seasoning also works!
  • Storage: These potatoes are not freezable but if you have any leftover, they will store for up to 3 days in the fridge. You can reheat them in the oven at 200°C / fan 180°C / 400°F / gas mark 6 for 15 minutes, until hot.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Roast
  • Cuisine: French

Keywords: parmentier potatoes, French roast potatoes, herb roasted potatoes, herbed potato recipe, potato side dish recipe, roast cubed potatoes

Parmentier Potatoes - French Potato Recipe | Greedy Gourmet (2024)

FAQs

Why are they called Parmentier potatoes? ›

The origin of these delicious and classically French morsels of potato comes from one man who championed the potato in France. Antoine-Augustine Parmentier lived from 1737 to 1813 and managed to create a fashion from something which the French had regarded at best as animal food and at worst as poison!

How to cook M&S Parmentier potatoes? ›

Preheat oven. Remove all packaging. Spread product evenly onto preheated baking tray. Turn occasionally until golden brown.

How do you cut Parmentier potatoes? ›

Select medium to large potatoes. Wash, peel, re-wash. Trim on three sides and cut into 1cm slices. Cut the slices into 1cm strips.

How does Gordon Ramsay make the best roast potatoes? ›

In a video online, Gordon explained: “For crispy roast potatoes, you can depend on them, my tip is to parboil them, leave them to steam dry, then sprinkle them with semolina or flour, and then give them a good roughing up.”

What is a parmentier in French? ›

The word “parmentier” is used to refer to any dish prepared with potatoes.

What does Parmentier mean in French? ›

/ (ˈpɑːmənˌtjeɪ, French parmɑ̃tje) / adjective. (of soups, etc) containing or garnished with potatoes.

How does Gordon Ramsay make smashed potatoes? ›

Gordon Ramsay begins by boiling the potatoes in salted water. Next, he drains the potatoes. After that, he stirs in butter, sour cream, herbs, and seasoning. This is Gordon Ramsay's version of smashed potatoes, which differs from the one in this recipe.

How do restaurants cook potatoes fast? ›

Preparation: Restaurants typically use pre-prepared potatoes, such as pre-cut fries or diced potatoes, to save time in the cooking process. These prepped potatoes are often par-cooked or blanched before service to partially cook them and reduce overall cooking time.

Should you boil potatoes before roasting? ›

Boil chunks of potato until they're just tender, toss them none-too-gently with fat (ideally beef drippings) to rough up their surface, then roast them until they're crisp and crackling. The boiling and roughing-up steps are the real keys.

Do you boil potatoes before cutting them? ›

A good rule of thumb is to go with a 2-inch dice on the potatoes before boiling them. Cutting potatoes before boiling does aid in removing excess starch. Excess starch can make potatoes gummy or gluey. That said, cutting the potatoes too small can lead to too much water absorbing into the potatoes.

Why do you soak cut potatoes in water? ›

The reason is to prevent the potatoes exposure to air, which causes dehydration, oxidation, and discoloration. Immersing cut potatoes will also help rinse off excess starch.

Why should you put cut potatoes in water? ›

"Placing [peeled and cut] potatoes in water helps prevent oxidation, which turns their exposed flesh brown," says Ronna Welsh, the author of The Nimble Cook and the owner and chef instructor at Purple Kale Kitchenworks in Brooklyn, N.Y. While oxidation won't make the potatoes unsafe to eat, it does change their flavor.

Why are restaurant baked potatoes so good? ›

The olive oil helps the seasonings adhere to the surface of the potato. To save time, restaurants often apply the oil with a spray bottle. Thanks to their naturally high starch content, which creates a plush texture under heat, Russet potatoes make a good fit for baking.

What is Gordon Ramsay's most favorite dish? ›

However there was one dish that the Duke would love so much that he'd always order his culinary staff to make it for his guests- this dish would then be called the Beef Wellington.

How do most restaurants bake potatoes? ›

How to cook How to Make Restaurant Style Baked Potatoes
  1. Preheat the oven to 425.
  2. Wash the potatoes.
  3. Drizzle with oil and rub until fully coated.
  4. Season with the salt, pepper, onion powder, and garlic powder.
  5. Place on baking sheet and cook for 45 minutes.
  6. Cut a slit into the top of the potato.
Jun 3, 2019

What is the history of Parmentier? ›

Antoine Augustin Parmentier 1737-1813

Imprisoned by the Prussians, he was forced to remain in prison eating nothing but a mash made from a tuber called a “potato”, leading him to discover the food's nutritional qualities.

What does Parmentier mean in cooking? ›

Par·​men·​tier. pȧrmäⁿ‧tyā variants or less commonly Parmentière. -yer. : prepared or served with potatoes.

What do Southerners call potatoes? ›

But a title was needed, and half of the southerners I know call them “taters”. I grew potatoes for the first time last spring. I am far from a spud expert, but they are a pretty simple crop.

What dishes are named after Parmentier? ›

Starting in the 1870s, many dishes including potatoes were named in honor of Parmentier: potage, velouté, or crème Parmentier, a potato and leek soup; hachis Parmentier, a cottage or shepherd's pie; brandade de morue parmentier, salt cod mashed with olive oil and potatoes; pommes or garniture Parmentier, cubed potatoes ...

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