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
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! (Serves 4-6 depending on appetite.)
Ingredients
- 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
Method
- 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!
Notes
To reheat, place the parmentier potatoes on a baking tray in a single layer and cooked in an oven pre-heated to 200C / 180C fan / gas mark 6 / 400F. Reheat for 15-20 minutes, or until piping hot all the way through.
Nutrition information is approximate and meant as a guideline only.
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I am sharing this recipe with Brilliant Blog Posts, Cook Blog Share, Cook Once Eat Twice, Free From Fridays and Recipe of the Week.
These look wonderful Eb! I love roasting potatoes with herbs. But as for the leftovers – I don’t think we’ve ever had a leftover roast potato in my house 🙁
Aw, thanks Mandy! Haha – I make a lot of roast potatoes, specifically so we can have leftovers. Hubby is a big fan, especially. After a roast dinner he likes it if I put all the leftovers in a plastic box in the fridge for him to pick at 😀 Eb x
These look so tasty! I’ve never thought of them as mini roast potatoes before but they really are! I make a version of these in my Actifry x
Oooh, I love the idea of doing them in an Actifry…I still don’t have one, but I love the idea of them! Eb x
These potatoes must be delicious! I love the fact there is so little oil in them and yet they look nice and crispy.
Haha – funny you should say that, I’ve started putting nutritional info in my posts and oh my goodness I’ve been learning a lot. I mean I don’t strictly count calories, but I think it’s a good idea to have a vague idea so you don’t inadvertently eat way more calories than your body needs and olive oil…oh my goodness, 120 calories per tablespoon…needless to say I’ve been cutting down on the oil I use in my recipes ever since!! Eb x
Give me potatoes in any form, and I will be content
Bahaha – that’s a great sentiment. I must say I am a big potato fan too – I love them so much. Roasted or mashed are probably my favourites. Eb x
Crispy potatoes are my weakness! They look so good!
Mine too – let’s just say I ‘may’ have eaten about half of these after the photographs were taken….they are ADDICTIVE!!!! Eb x
We make something quite similar, although I didn’t know they were called Parmentier Potatoes. They are rather yummy I quite agree x
They are so good, aren’t they? Hard to go wrong when really all you are doing is making roast potatoes smaller, crispier and slathering them with garlic!! Eb x
That’s one of favourite ways of roasting potatoes, next to sautéed ones, traditional roast potatoes, creamy mashed potatoes…. lol I do love potatoes lol 🙂 Herbs and garlic really make these little gems of deliciousness and the fact that they are relatively quick to make only adds to their appeal! Fantastic accompaniment to any meal! x
They are so good aren’t they? I know what you mean about potatoes – I love them in all their many ways, my favourites are probably mashed and roasted (especially done like this), but I also do really like fried potatoes, sauteed potatoes and homemade chips! Not to mention dauphinoise potatoes…and the crispy gravy soaked ones you get on top of a good hotpot…oh dear, I’m hungry now and it’s only 10.30!! Eb x
WOW! These have my name written all over them. Potatoes are my favorite food, especially flavor little bites like this
Potatoes are sooo good, aren’t they…and throw garlic and herbs into the mix and they are pretty much irresistible!! Eb 🙂
These look delicious so I am going to have to try them#[email protected]_karendennis
Thanks Karen, do let me know how you get on! 😀 Eb x
They look SO good, and I am SO hungry right now! 😉
#BrilliantBlogPosts
Aw, thanks Morgan! They are rather yummy 🙂 Eb x
Roast potatoes are the absolute BOMB. I love to eat leftovers with my breakfast the next morning. Your version is so gorgeous—and I’m all about this flavor profile!
Roast potatoes for breakfast??? I love that idea…need to try it!!! Eb x
These look delicious! I often do mini roast potatoes during the week because they’re quicker. I’ll have to try this version as I bet the herbs make them really tasty. Thanks so much for sharing with #CookOnceEatTwice x
Thanks Corina 😀 The herbs and garlic make them super tasty!! Eb x
These are a favourite in our roast potato mad house too – although I don’t think I’ve got an oven big enough to make extras for the week!! (Im not sure there is enough potatoes in the world to make extras for the week with The Peachicks around!!)
Hahaha – I love the sound of your girls, they sound like real characters! My kids still have relatively small appetites, but they still manage to put away a fair few of these 😀 Eb x
You’re turning French 🙂 Love patates sautées, as we call them at my mum’s. My favourite way to eat them is in a ‘Salade Vosgienne,’ with crispy bacon bits, fresh salad, plenty of vinaigrette and caramelised onion. Even better if you top it all with a dollop of crème fraîche! This is making me so hungry!
Haha – you should read today’s post! That Salade Vosgienne sounds AMAZING!! That’s the kind of French food I love 😀 Hungry too now and it’s only 10am! Eb x
Made these last night for a family get together and they were a big hit with everyone! Many thanks for the recipe.
Oh yay – so pleased to hear they were a big hit! Thanks so much for letting me know. Eb 🙂
They look SO good, Roast potatoes are the absolute BOMB.
Thank you – I couldn’t agree more!
These would be great cooked in my new air fryer!
Ooooh – good idea! Let me know how it goes if you try it 😀