Estimated reading time: 6 minutes
Parmentier potatoes otherwise known as cubed potatoes are the easiest and quickest way to serve crispy potatoes from scratch.
Just a few ingredients, a quick chop and on you are on your way to these crispy diced potatoes, flavoured with garlic and rosemary.
This is an authentic French recipe that goes with everything from breakfast to dinner all year round.
And the best bit? You don't even have to peel the potatoes!
Bon appétit!
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About these potatoes and why you will love them
Antoine-Augustin Parmentier was a Frenchman credited with introducing the potato to France and his name is often used in potato dishes today for dishes similar to shepherd's pie .
Nowadays, the term refers to cubes of potatoes cooked in butter. The addition of garlic, onions and rosemary gives them an extra dimension, as the size of the diced potatoes mean that they absorb lots of flavour.
This is a dish with simple ingredients that you can whip up on the hob in about 20 minutes or forget about in the oven for longer if you are entertaining.
You can add different flavours to the dish and you don't even have to peel the potatoes!
What are the ingredients?
The star of this particular show are the potatoes. I always buy a maris piper, because they are great roasted or for chips. You can use a russet potato or any good all round variety.
I am also using a couple of sliced onions, garlic and some fresh rosemary, but you could use dried.
To stop the butter from burning, I've also used some oil with the butter.
How to make Parmentier potatoes in 20 minutes on the hob
Start by cutting 4 medium potatoes into a rough 1-2 cm cubes.
Put them in a microwave bowl and cover with boiling water. Cook on full power for 10 minutes then drain. They should be cooked through. You can also do this on the hob.
While the potatoes are cooking peel the onions, cut in half and slice.
Fry the onions over a medium heat with 1 tablespoon of the oil for a few minutes until golden. Then add the crushed garlic for a minute.
And the most important bit - chopped fresh rosemary. Or, just add your favourite herbs.
Transfer the onion mixture to a bowl then add the remaining oil and butter to the frying pan.
Add the cubed potatoes and fry over a medium heat for 5 to 10 minutes until nicely coloured. Then add the onion to the potatoes to warm through before serving.
How to roast these in the oven in 40 minutes.
Put the vegetable oil into a roasting pan and heat the oven to 180C/350F. By the time the potatoes are prepared the oil will be hot enough for roasting.
Peel the potatoes and cut into 1-2 cm chunks.
Put the diced potatoes in a saucepan and pour over boiled water to cover. Cook the potatoes on the hob or in the microwave for 5 minutes then drain.
Add the potatoes to the oven dish and turn to coat in the oil. Roast for 20 minutes.
Turn the potatoes and add 2 sliced onions, 2 cloves of sliced garlic and the chopped rosemary.
Roast for another 20 minutes then season and serve.
For extra crispy onions add them at the beginning with the potatoes.
Recipe FAQs
Try adding some chopped bacon to the cubed potatoes. This would be a great addition to a breakfast dish served with eggs.
Adding pieces of chorizo would make the potatoes a wonderful golden colour.
For extra spice, sprinkle with cajun seasoning, paprika or some cayenne.
You can use whatever herbs you prefer in this dish. Chopped fresh thyme works well or some oregano.
I think that you can serve these with anything, but they go wonderfully with
slow roast belly pork or coq au vin with roasted root vegetables and broccoli cauliflower cheese.
Perfect with barbecues, chops, roasts or in omelettes too.
Tips
- try not to break the potatoes edges up when draining or they will lose their cubed shape
- time the potato cooking time from turning on the hob or microwave
- when cooking in the oven or hob make sure that the potatoes are not crowding each other using a big enough pan or they won't get crisp
- if you want to use dried herbs instead use 1 teaspoon rather than a tablespoon or you will over power the dish!
You may also like to try...
- Easy Roast Potatoes
- Honey and Cumin Sweet Potato Fries
- Scalloped Potatoes Gratin
- Twice Baked Stuffed Potatoes
- Cheese and Onion Potato Cakes
📋 Recipe
Parmentier Potatoes
Ingredients
- 4 medium potatoes cut into 2 cm cubes
- 2 sliced onions
- 2 cloves of garlic chopped
- 1 tbsp rosemary chopped
- 2 tbsp oil
- 25 g butter
- seasoning to taste
Instructions
For the hob or stove top
- Start by cutting 4 medium potatoes into a rough 1-2 cm cubes.
- Put them in a microwave bowl and cover with boiling water. Cook on full power for 10 minutes then drain
- Peel the onions, cut in half and slice.
- Fry the onions over a medium heat with 1 tablespoon of the oil for a few minutes until golden. Then add the crushed garlic for a minute.
- Transfer the onion onion mixture to a bowl and add the remaining oil and butter to the frying pan.
- Add the cubed potatoes and fry over a medium heat for 5 to 10 minutes until nicely coloured. Then add the onion to the potatoes to warm through.
For the oven
- Put the vegetable oil into a roasting pan and heat the oven to 180C/350F. By the time the potatoes are prepared the oil will be hot enough for roasting.
- Peel the potatoes and cut into 1-2 cm chunks.
- Put the diced potatoes in a saucepan and pour over boiled water to cover. Cook the potatoes on the hob or in the microwave for 5 minutes then drain.
- Add the potatoes to the oven dish and turn to coat in the oil. Roast for 20 minutes.
- Turn the potatoes and add 2 sliced onions, 2 cloves of sliced garlic and the chopped rosemary.
- Roast for another 20 minutes then season and serve.
Notes
- try not to break the potatoes edges up when draining or they will lose their cubed shape
- time the potato cooking time from turning on the hob or microwave
- when cooking in the oven or hob make sure that the potatoes are not crowding each other using a big enough pan or they won't get crisp
- if you want to use dried herbs instead use 1 teaspoon rather than a tablespoon or you will over power the dish!
📋 Recipe
French Parmentier Potatoes
Ingredients
- 4 medium potatoes cut into 2 cm cubes
- 2 sliced onions
- 2 cloves of garlic chopped
- 1 tbsp rosemary chopped
- 2 tbsp oil
- 25 g butter
- seasoning to taste
Instructions
- Put the vegetable oil into a roasting pan and heat the oven to 180C/350F. By the time the potatoes are prepared the oil will be hot enough for roasting.
- Peel the potatoes and cut into 1-2 cm chunks.
- Put the diced potatoes in a saucepan and pour over boiled water to cover. Cook the potatoes on the hob or in the microwave for 5 minutes then drain.
- Add the potatoes to the oven dish and turn to coat in the oil. Roast for 20 minutes.
- Turn the potatoes and add 2 sliced onions, 2 cloves of sliced garlic and the chopped rosemary.
- Roast for another 20 minutes then season and serve.
Notes
- try not to break the potatoes edges up when draining or they will lose their cubed shape
- time the potato cooking time from turning on the hob or microwave
- when cooking in the oven or hob make sure that the potatoes are not crowding each other using a big enough pan or they won't get crisp
- if you want to use dried herbs instead use 1 teaspoon rather than a tablespoon or you will over power the dish!
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Saved as a favorite, I love your blog!
Thanks Kim. I'm so pleased that everyone enjoyed them!
Thanks Sara. I'm really glad that you enjoyed them! They are a family favourite for us too.
Thanks Stephanie. It's good to have another potato recipe that goes with anything.
Thanks Anita. I prefer the oven too as they get crispier.
Thanks Lisa. They are really good!
These potatoes were to die for! Roasted potatoes are definitely a life long favorite of mine and with the rosemary they were absolutely divine!
Such a delicious looking potato dish, and I love how you give two cooking options. I can already tell I'll probably do the oven version to cook up a bigger batch in one go. 🙂
Such a great recipe with simple and flavorful ingredients. This is perfect to add to the dinner rotation since it goes with most anything. Yum!
This was such a tasty side dish with our grilled chicken last night! Even my picky eaters cleaned their plates!
So tasty! My whole family loved this recipe!