Easy Parmentier potatoes recipe! These cubed potatoes are crispy on the outside, fluffy inside, and delicious. The perfect diced potatoes that are seasoned with garlic and herbs then roasted to perfection the French way.
Course: Side Dish
Cuisine: American, British, French
Keyword: cubed potatoes, how to make parmentier potatoes, parmentier potatoes, parmentier potatoes recipe
Preheat oven at a temperature of 200C/400FWash the potatoes thoroughly, peel and dice the potatoes into cubes of about 2cm in size.
Add the diced potatoes into a pot, add boiling water to cover at least one inch above the potatoes then boil for 5 minutes.Do not parboil for too long
When it's parboiled, drain the potatoes in a colander and leave in the colander or the pot to cool. Don't shake or scuff as you don't want them to lose the cubed shape
When cooled, add rosemary, parsley, garlic, pepper, and half of the olive oil. Mix so the potatoes are covered in the ingredients above.I like to add some oil to help the seasoning stick.
Add the remaining olive oil in a baking tray and spread it evenly on the tray.Arrange the parboiled cubed potatoes in a single layer on the baking tray. Return the tray to the oven and bake at a temperature of 200C for 10 minutes.
Turn the potatoes and bake for another 10 minutes or until crispy and golden brown.
Bring out of the oven, serve and enjoy.
You can make them in the air fryer for low oil option.
Use good quality potatoes. Starchy potatoes are good for roasting.
Substitute the dried herbs for fresh.
Parboiling saves time as it makes the Parmentier roast quicker however you can roast without parboiling.
Don’t parboil for too long as this will make the potatoes overcook and lose shape.
Leave out the garlic if you don’t use garlic in cooking or substitute it with onion powder.