Parmentier Potatoes (Mini Roast Potatoes)
User Reviews
5
Parmentier Potatoes (Mini Roast Potatoes)
Description
This recipe focuses on careful potato selection and preparation. Starchy potatoes with low moisture provide the ideal texture, producing a crispy crust while maintaining a fluffy center after roasting. The potatoes are sliced into roughly 2cm cubes for uniform cooking. After a brief boiling step to start the cooking, they're drained and dried, then coated with vegetable oil, salt, and pepper.
Roasting occurs at a high temperature (220°C), and the addition of garlic and rosemary happens near the end to prevent burning, preserving the herbs' aromatic qualities without bitterness. The potatoes are arranged spaced out on a baking tray to ensure even crisping. The result is bite-sized, golden cubes with a satisfying crunch and herbal notes, suitable as a side dish for many meals.
The recipe emphasizes even sizing of the cubes and careful drying to maximize crispness, along with tips on spacing and timing for adding herbs. This yields consistently roasted potatoes with a characteristic tender interior and crisp edges.
Ingredients
- 1 kilogram potato like Maris Piper, Kind Edward, Rooster, Yukon Gold, Desiree
- 4 tablespoons vegetable oil or any plain oil with a high smoking point like sunflower or canola
- 3-4 garlic chopped (about one heaped tablespoon, cloves
- 3-4 rosemary leaves stripped (about one heaped tablespoon chopped, sprigs
- salt as a guide, we add one teaspoon salt and half a teaspoon pepper, to taste
- black pepper as a guide, we add one teaspoon salt and half a teaspoon pepper, to taste
Instructions
- Preheat the oven to 220°C/428°F/gas mark 7. Have a large baking tray ready.
- Strip the leaves from the rosemary sprigs and finely chop the rosemary. Peel and chop the garlic.
- Peel and then slice the potatoes into cubes of roughly 2cm x 2xm. See blog post on how to slice cubes for Parmentier potatoes.
- Place the potatoes in a large saucepan and cover them with cold tap water.
- Place the saucepan on the stove over medium-high heat.
- Once the potatoes reach a rolling boil, immediately remove them from the heat. Do not boil them for longer. A rolling boil has large bubbles continuously rising rapidly to the surface. It is more vigorous than a gentle simmer.
- Drain the potatoes thoroughly in a colander. Then return them to the saucepan and leave to steam-dry for about 5 minutes (don't shake them as you might do for traditional roast potatoes).
- Once the potatoes are dry, transfer them to a large bowl.
- Add the olive oil, salt and black pepper to the potatoes.
- Gently mix the oil and seasoning into the potatoes using a large spoon. Take care to coat each cube thoroughly on all sides. Use a gentle up-and-over motion to spoon oil from the bottom of the bowl back onto the potatoes.
- Tip the well-oiled potato cubes onto the baking tray in a single layer without touching. This allows for optimal roasting conditions.
- Bake them on the middle oven shelf for 25 minutes initially.
- After 25 minutes, remove the tray and mix in the chopped garlic and herbs. Ensure the potatoes are evenly re-distributed after mixing. Mixing the potatoes thoroughly with the herbs and garlic will also allow you to re-coat the potatoes in some of the residual oil.
- Return to the oven and bake for 10-15 minutes more until the potatoes are crispy and golden brown to your liking.
- Transfer the potatoes to a serving bowl and enjoy immediately.
Notes
- Use starchy baking potatoes like Maris Piper or Yukon Gold for the best crispiness and fluffy texture.
- Cut potato cubes to roughly equal size to ensure even roasting.
- Do not shake the potatoes after boiling to avoid damaging their shape.
- Arrange potato cubes spaced apart on the tray to promote air circulation and crisping.
- Add garlic and rosemary only during the last 10 to 15 minutes of roasting to prevent burning and bitterness.
- If needed, use two baking trays to avoid overcrowding and achieve optimal crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Sodium | 15mg | 1% |
| Potassium | 1062mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 8IU | 0% |
| Vitamin C | 50mg | 56% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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