Parmentier potatoes
- Anna Glover
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Serves 4
Easy
Total time: 50 mins
A star rating of 5 out of 5.17 ratingsRate
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Somewhere between a chip and a roast potato, these crisp-on-the-outside spuds are soft and fluffy within, and flavoured with garlic and herbs. Serve piled on a platter for an impressive side
Gluten free
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Make these parmentier potatoes for a handsome side dish, then check out our roast potatoes, hasselback potatoes, confit potatoes, potato tots and more potato recipes.
Ingredients
Nutrition
-
5 tbsp vegetable oil
-
1kg floury potatoes
peeled and cut into 2cm cubes
-
2 rosemary sprigs
needles picked and finely chopped
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5 garlic cloves
bashed with the side of a knife
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2 thyme sprigs
Nutrition: Per serving
- kcal305
- fat14g
- saturates1g
- carbs38.4g
- sugars1.8g
- fibre4g
- protein4.4g
- salt0g
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Method
-
step 1
Heat the oven to 220C/fan 200C/gas 7. Pour the oil into a shallow roasting tray where the potatoes will sit well spaced apart and put in the oven to heat up.
-
step 2
Boil the potatoes in well-salted boiling water for 4-5 minutes, then drain and leave to steam in a colander for 1-2 minutes.
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step 3
Carefully remove the hot oil from the oven and lower in the potatoes – they should sizzle immediately as they hit the oil. Add the herbs and garlic, and season well. Toss everything in the oil, until the potatoes are well coated, then transfer back to the oven. Roast for 25-30 minutes, turning halfway through cooking, until golden and crisp on the outside, and fluffy in the middle.
Head this way for more easy potato recipes
Authors
Anna GloverSenior food editor
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A star rating of 5 out of 5.17 ratings
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