Delicious mini roast potatoes coated in garlic and herbs, these Easy Homemade Parmentier Potatoes are one of my favourite side dishes. Perfect as an alternative to traditional roast potatoes to go with your Sunday roast dinner…but really quick to make, so great midweek too!
What’s better than roast potatoes?? Mini roast potatoes covered in herbs and garlic, that’s what!! As you probably know by now…I am a BIG roast potato fan…whether that’s Traditional Roast Potatoes, Polenta Roast Potatoes or even Roast Sweet Potatoes I LOVE them!! But if I had to choose, I would say Parmentier Potatoes are my faves.
I love that they look and sound fancy, but they are actually really, really easy…one of my favourite traits in a recipe 😀
You could absolutely make these gorgeous little parmentier potatoes for a dinner party, and they would be perfect for Sunday lunch…but they are so quick and simple you could easily make them midweek too.
And they go with EVERYTHING!! From traditional roast dinners like this delicious Quick and Simple Roast Lamb, or my Classic Roast Chicken…to meals like my Peri Peri Chicken, Mexican Style Pulled Pork, Easy Chicken Cacciatore or Easy Homemade Beef Burgers…parmentier potatoes work brilliantly as an alternative to roast potatoes, mashed potatoes or chips!
And with Easter just round the corner they would be wonderful as part of an Easter spread…with Traditional Roast Lamb & Gravy, my easy Honey Mustard Roast Vegetables and a green vegetable or two, you could have a super delicious but utterly easy peasy Easter lunch!
These Easy Homemade Parmentier Potatoes also reheat beautifully…if you make too many that is!
Simply refrigerate the leftover parmentier potatoes until needed, then pop on a baking tray and into an oven pre-heated to 200C / 180C fan / gas mark 6 / 400F and reheat for 15-20 minutes, or until piping hot all the way through.
Not only is this neat little trick great for leftovers, but it also means you can make these gorgeous little mini roast potatoes ahead of time and simply reheat when needed – great if you are entertaining a crowd and need one less job to stress about!
A few tips for perfect parmentier potatoes…
- Use a good all-rounder potato – something that says on the label it’s good for roast potatoes AND chips is perfect.
- Don’t parboil the parmentier potatoes too much or they will end up turning into mush – just 5 minutes is plenty.
- Unlike traditional roast potatoes, don’t shake the pan when you’ve drained the potatoes after par boiling or they will lose their lovely shape.
- Don’t add the garlic/herb mixture until the last 15 minutes or the garlic may burn.
- Make sure your potatoes are in a single layer on the oven tray and ideally not touching too much, or they will not come out nice and crispy. If necessary, use 2 or 3 trays rather than crowding them.
If you like parmentier potatoes…
…you might like:
Easy Homemade Parmentier Potatoes
- 3 tablespoons olive or rapeseed oil
- 1 kg white potatoes peeled and cut into 1cm/½inch cubes
- Salt and pepper to taste
- 2 sprigs rosemary leaves only, chopped finely
- 2 sprigs thyme leaves only, chopped finely
- 3 cloves garlic grated or crushed
- Preheat your oven to 220C / 200C / gas mark 7 / 425F. Place the oil in a large roasting tin / oven tray with sides and place in the oven to heat up.
- Place the chopped potatoes into a large saucepan. Pour over boiling water and par boil on a high heat for 5 minutes (start timing from the moment the potatoes go on, NOT from when they come back up to boiling).
- Drain the potatoes in a sieve or colander and then return them to the pan to steam dry for 5 minutes (DON’T shake them or they will lose their shape.)
- Carefully remove the hot oven tray from the oven and tip in the potatoes and add a little salt and pepper. Turn the potatoes in the hot oil, spread the potatoes out on the tray in a single layer and return to the oven. Cook for 15 minutes.
- Meanwhile mix the garlic and herbs together in a small bowl.
- After 15 minutes, remove the potatoes from the oven. Add the garlic and herbs mixture and turn the potatoes in the garlic and herbs to ensure they are all coated. Spread out again in a single layer and cook for a further 15 minutes or until golden and crispy.
- Serve as part of a roast dinner, or as a side dish to any meal where you might otherwise serve mashed potatoes or chips!
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