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Parmentier Potatoes (Mini Roast Potatoes)
5 from 159 votes

Parmentier Potatoes (Mini Roast Potatoes)

Parmentier Potatoes are small potato cubes roasted to achieve a crispy exterior and soft, fluffy interior. Made with starchy potato varieties like Maris Piper or Yukon Gold, these mini roast potatoes are tossed with oil, garlic, and rosemary added late in roasting to avoid burning. The method involves parboiling the potatoes briefly before roasting at high heat, delivering a textured contrast and rich flavor from fresh herbs.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 4 servings
Calories: 318 kcal
Course: Side Dish
Cuisine: French

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

    Cup of Yum
  1. Preheat the oven to 220°C/428°F/gas mark 7. Have a large baking tray ready.
  2. Strip the leaves from the rosemary sprigs and finely chop the rosemary. Peel and chop the garlic.
  3. Peel and then slice the potatoes into cubes of roughly 2cm x 2xm. See blog post on how to slice cubes for Parmentier potatoes.
  4. Place the potatoes in a large saucepan and cover them with cold tap water.
  5. Place the saucepan on the stove over medium-high heat.
  6. 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.
  7. 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).
  8. Once the potatoes are dry, transfer them to a large bowl.
  9. Add the olive oil, salt and black pepper to the potatoes.
  10. 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.
  11. Tip the well-oiled potato cubes onto the baking tray in a single layer without touching. This allows for optimal roasting conditions.
  12. Bake them on the middle oven shelf for 25 minutes initially.
  13. 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.
  14. Return to the oven and bake for 10-15 minutes more until the potatoes are crispy and golden brown to your liking.
  15. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 318

% 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.