Parmentier Potatoes (Garlic and Herb Roasted Potatoes)

These parmentier potatoes are crispy, fluffy, crunchy and so so flavourful. With the potatoes cut into perfect cubed potatoes, this end result is so much more than the sum of its parts. For another side dish that is deceptively easy, you might want to try my Crispy Garlic Fries.

Why you’ll love this recipe

This versatile side has an endless list of reasons to love it, but here are my top four reasons to try this parmentier potatoes recipe:

• Crowd pleaser: I like to think of this dish as classic ingredients amped up with the execution of the method. I’m yet to find someone who isn’t a fan of garlic and herb roasted potatoes, so it’s always a low risk recipe when serving to a large crowd! Need a quick healthy side instead? Try my 10-minute Jennifer Aniston Salad.
• Minimal effort: We want to minimise time in the kitchen with our sides, so this recipe requires minimal faffing around. The oven does all the work for you! And these potato parmentier cubes require no boiling.
• Customisable: This recipe is the perfect foundation to customise with additional spices. If you love a spicy potato – add some Cayenne pepper. Like a lemony hit? Add a squeeze of lemon at the end. I love them as they are, but you can definitely get creative with your own twist!
• Goes with many dishes: These low maintenance garlic cube potatoes go with practically anything. So you can often choose a couple of mains and then serve these alongside all of them (say if you need to have a veggie and meat main). Try serving them with my Chicken Piccata.

Ingredients

Here are the key components needed to make the best parmentier potatoes:

• Potatoes: Opt for a fluffy potato like Maris Piper for the best roasted garlic potatoes. Slice them into small cube potatoes for maximum surface area and crispiness. Try them in the Crispiest Diced Potatoes in Air Fryer too!
• Herbs: Parmentier potato traditionally has either fresh thyme or fresh rosemary, so choose your fave! These aromatics are essential for this dish.
• Garlic: Fresh garlic is best for this recipe as the roasted garlic elevates the flavour profile of the dish when smothered over the potatoes recipes when they are ready. You can then make this Garlic and Herb Cream Cheese from scratch if you like this flavour combo.

See the recipe card for full information on all ingredients and quantities.

Variations/ Adaptations

These parmentier potatoes are already incredible, but here are a few simple ways to switch them up:

• Add parmesan – You can make these a cheesy roasted potato by either adding parmesan for the final 10 minutes of cooking time, or you could finely grate the cheese just before serving. Either way, parmesan is always a welcome addition for these potatoes. 
• Thyme instead of rosemary – Thyme can be used interchangeably for parmentier potatoes, so don’t worry if you’ve accidentally switched up your herbs! 
• Dried rosemary instead of fresh – If you wanted to make this garlic and herb roasted potatoes recipe even cheaper, you can use dried rosemary instead. I would use 2 tsp of dried rosemary for 1 kg of potatoes. 

How to make No-Boil Parmentier Potatoes

Preheat your oven to 390°F (200°C)

1. Coat the base of a baking tray with the oil and pop into the oven (Image 1).
2. Meanwhile, wash the potatoes, scrubbing off any dirt (Image 2).

3. Then start to slice the potatoes into 2 cm cubes (Image 3).

4. Leave the skins on and slice all the potatoes into cubes, leaving the garlic cloves with the skins on (Image 4).

*Carefully remove the tray from the oven and pour the potatoes, garlic cloves and rosemary into the pan. Make sure you don’t get splattered with the hot oil.

5. Evenly distribute the potatoes across the tray and season generously with salt and pepper. Pop in the oven for 15 minutes (Image 5).

6. After this time, give everything a stir and evenly space the pieces out again. Continue to cook for 10 – 15 more minutes (Image 6).

7. Remove from the oven.  Squeeze the garlic out of the skin to form a paste, then stir to roughly coat the potatoes.  Season with flakey salt and pepper and mix together to ensure everything is fully incorporated (Image 7).

8. Season with flakey salt and pepper and mix together to ensure everything is fully incorporated (Image 8).

Serve these delicious Parmentier potatoes with Peri Peri Chicken, Greek Chicken Salad or Creamy Tarragon Chicken.

What are Parmentier Potatoes?

Parmentier potatoes are named after Antoine-Augustin Parmentier, a French pharmacist who devoted his life to promoting potatoes. His work has been said to have shaped French cuisine, with potatoes being such a staple ingredient in so many dishes now.

Traditionally the potatoes would be par-boiled carefully, however I think we get the perfect end result while skipping this step, making this side a one-pan dish. We have, however, tossed these herby potatoes in garlic which is authentic for a parmentier potato recipe. Essential of course.

Choosing the right potatoes

If you’re wondering the best potatoes to use, it comes down to texture:

• Waxy potatoes vs. starchy potatoes: We want to use a starchy or floury potato for this recipe as they yield a crispy result whilst still being fluffy on the inside. These include: King Edward, Maris Piper or Rosamunda potatoes.
• Frozen: Can you use frozen cubed potatoes? Technically you could, but one thing that makes this garlic parmentier potato recipe so special is the crispy, fluffy texture of the potato. This wouldn’t be achieved with frozen cubed potatoes due to the moisture in frozen potatoes. However, if you’re really stuck and don’t mind a less crispy potato, you can use frozen cubed potatoes – just be sure to spread them out across the tray (so they aren’t touching) if you can. This will minimise steaming.

Serving Suggestions

The versatility of these parmentier potatoes means they can effortlessly elevate almost any meal, from a simple weeknight dinner to a Sunday roast. They pair wonderfully with robust proteins and fresh, simple green sides.

• Marry Me Chicken Recipe
• Easy Turkey Steak Recipe
• Frozen Steak in the Air Fryer
• Quorn Chicken Pieces Recipe with Pesto
• Easy Roasted Turkey Legs

Leftover Storage and Reheat Instructions

Keep your delicious parmentier potatoes fresh and ready for later with these simple steps for storage and reheating.

Refrigerator – Store in an airtight container in the fridge for up to 5 days.

Freezer – Freeze for up to 3 months. Ensure that what you’re storing the garlic and herb parmentier potatoes in, is sealed properly, to prevent moisture from leaking into the potatoes.

Reheat – To defrost, thaw in the fridge overnight. Reheating in the airfryer or oven will maximise crispiness which is most ideal, but you can also reheat in the microwave if you’re in a rush. To reheat in the airfryer, cook for 5 minutes at 390°F (200°C). Or to reheat in the oven, cook for 10 minutes at 390°F (200°C).

FAQs

Need inspiration for some other main meal recipes to serve with the potatoes? Try my Prawn Salad Recipe, Halloumi Burger and Vegetarian Burrito Bowl.