Potatoes Parmentier
User Reviews
5.0
15 reviews
Excellent
Potatoes Parmentier
Report
Delicious little roasted cubes of garlic, olive oil and herb coated potatoes. Simple and delicious.
Share:
Ingredients
- 1 kg potatoes, peeled and cut into 1/2 inch or 1 cm cubes
- 3 tablespoon olive oil
- big pinch salt and pepper
- 2 tablespoon finely chopped fresh rosemary, about 2 sprigs leaves only See notes
- 4 cloves garlic, minced.
Add to Shopping List
Instructions
- Preheat the oven to 400 F (200C).
- Place the potatoes in a large saucepan, and add water to cover. Bring to a boil, and once the water comes to a boil, boil potatoes for 2 minutes. Drain the potatoes, and gently pat dry with paper towels.
- Pour the oil into a roasting pan or deep oven tray. Place in the oven to heat for a few minutes. Once hot, add the potato cubes and a big pinch of salt and pepper, and toss to coat the potatoes well in the oil. Make sure they are in a single layer. Return the tray to the oven and roast for 15 minutes.
- Mix together the rosemary and garlic, and once potatoes have roasted for 15 minutes, add the rosemary and garlic, and toss to combine. Return potatoes to the oven and roast for another 15-20 minutes until golden brown and cooked through. If you want to, you can broil for the last 1-2 minutes to get an even deeper color.
- Remove from the oven and enjoy hot!
Notes
- You can replace the olive oil with duck fat, rapeseed oil, or vegetable oil.
- Feel free to use dried herbs if you like, or use a fresh thyme or a mix of rosemary and thyme. If using dried herbs, use only a teaspoon as the flavor is much more concentrated.
- We add the garlic and herbs midway through to prevent them from burning in the oven.
Nutrition Information
Show Details
Calories
250kcal
(13%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
Other Recipes
You'll Also Love
