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.)
Course Side Dish
Prep Time 10minutes
Cook Time 35minutes
Total Time 45minutes
Author Eb Gargano
3tablespoonsolive or rapeseed oil
1kgwhite potatoespeeled and cut into 1cm/½inch cubes
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!
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.