Parmentier Potatoes

crispy nuggets of gold!

Course Side Dish

Cuisine French

Keyword Crispy Potatoes, parmentier potatoes, Potatoes

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 244kcal

Author AnotherFoodBlogger

Wash or peel potatoes and cut into 1cm cubes
Parboil the potatoes in salted water for 3-4 minutes, meanwhile chop the rosemary finely and crush the garlic
Remove the potatoes and pat them dry
Fry in the olive oil on medium-high heat for approx 10 minutes until golden brown
Add garlic, knob of butter and rosemary and cook for a further 1-2 minutes

Heat the oven to 200c and place a baking tray with 4 tbsp oil on it into the oven to heat up
Wash or peel potatoes and cut into 1cm cubes
Parboil the potatoes in salted water for 3-4 minutes
Drain the potatoes and allow to steam dry for 2 minutes - don't shake them as that will break them up
Gently pour the potatoes onto the preheated tray, sprinkle with salt and cook for 15 minutes
Meanwhile, chop the rosemary finely, crush the garlic and mix it in with a generous knob of butter
After 15 mins remove the potatoes, add the butter mix and toss the potatoes to coat them. Cook for a further 15 minutes

parboiling the potatoes helps to cook them a little quicker - if you don't do this add an extra 10 minutes to the oven cooking time. In the frying pan, they may well burn before the inside is cooked through
add any herb you like - parsley, thyme, sage, chives or dried oregano will all work well too
add a little spice to the potatoes too - cayenne (just a pinch), smoked paprika, chilli powder or cumin are some that spring to mind
I prefer to pan-fry mine as it's quicker but if cooking for a group and you have may things on the go then oven-roasted works great too!