Parmentier Potatoes (Garlic and Herb Roasted Potatoes)
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These parmentier potatoes are crispy, fluffy, crunchy and so so flavourful. With only 4 ingredients, this end result is more than the sum of its parts.
Table of Contents
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!
Customisable flavors – 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 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).
No boiling – 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!
I love to pair this recipe with my Marry Me Chicken Recipe or this Easy Turkey Steak Recipe, both are also a great combo.
What are Parmentier Potatoes?
They 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.
Ingredients
Potatoes – Opt for a fluffy potato like Maris Piper for the best roasted garlic potatoes.
Herbs – Parmentier potatoes traditionally have either fresh thyme or fresh rosemary, so choose your fave!
Garlic – Fresh garlic is best for this recipe as the roasted garlic elevates the flavour profile of the dish when smothered over the herby potatoes.
See the recipe card for full information on all ingredients and quantities.
Best Potatoes to Use
Waxy vs floury/starchy
We want to use a 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.
Can you use frozen cubed potatoes?
One thing that makes this garlic 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.
Love potatoes? Try these other yummy recipes this week; Cheesy Mashed Potatoes, The CRISPIEST Roast Potatoes and Roasted Sweet Potato Cubes
Variations/ Adaptations
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.
Serve these parmentier potatoes with one of these protein-rich mains for a delicious meal; Frozen Salmon in the Air Fryer, Quorn Chicken Pieces Recipe with Pesto or Easy Roasted Turkey Legs
How to make Parmentier potatoes
Preheat your oven to 390°F (200°C)
- Coat the base of a baking tray with the oil and pop into the oven (Image 1).
- 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).
Need inspiration for some other main meal recipes to serve with the potatoes? Try my; Prawn Salad Recipe, Halloumi Burger and Vegetarian Burrito Bowl
Serve these delicious Parmentier potatoes with; Peri Peri Chicken, Greek Chicken Salad or Creamy Tarragon Chicken
Tips for the best result
- When you pour the potatoes into the hot oil, pour them away from you at a distance to prevent the oil from splattering towards you.
- Distribute the potatoes across the tray and try to ensure even spacing. This will maximise crispiness and prevent steaming.
- This recipe requires no peeling or removing the skin of the garlic before chucking into the tray.
- Season liberally with salt- the potatoes can hack it!
Leftover Storage and Reheat Instructions
Refrigerator – Store in the fridge for up to 5 days.
Freezer – Freeze for up to 3 months. Ensure that what you’re storing the 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
This recipe requires no boiling, the potatoes are sliced into 2 cm cubes, making the cooking time lower, meaning we don’t have to boil them!
You definitely can, however with this recipe I’d air fry in two batches and remove the hot plate of the airfryer. This will mean that the parmentier potatoes will cook in the oil rather than the oil seeping down below the plate.
Leaving the skin of the garlic on the cloves acts as a protective barrier – this will prevent the burning. If you notice it’s cooking too quickly still, you can add the garlic into some foil to protect it further.
If you tried this Parmentier Potatoes recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Easy Parmentier Potatoes
Ingredients
- 1 kg floury potatoes (£1.39)
- 6 cloves of garlic (£0.39)
- 4 sprigs of rosemary (£0.60)
Cupboard Essentials
- 4 tbsp vegetable oil
- Salt and pepper
Method
Preheat your oven to 390°F (200°C)
- Coat the base of a baking tray with the oil and pop into the oven whilst you slice the potatoes into 2 cm cubes (leaving the skin on).
- Carefully remove the tray from the oven and pour the potatoes, garlic (skin left on) and rosemary into the pan. Make sure you don’t get splattered with the hot oil, then evenly distribute the potatoes across the tray and season generously with salt and pepper. Pop in the oven for 15 minutes.
- After this time, give everything a stir and evenly space the pieces out again. Continue to cook for 10 - 15 more minutes.
- 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.
Notes
- Pour potatoes away from you into hot oil to avoid splattering.
- Distribute potatoes evenly on the tray for maximum crispiness and to prevent steaming.
- No need to peel garlic before adding it to the tray.
- Season potatoes liberally with salt.
Nutrition
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