Parmentier Potatoes with Garlic and Rosemary

Estimated reading time: 5 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! 

Jump to:

• About this dish
• Ingredients
• Hob instructions
• Oven Instructions 
• FAQs
• Tips
• More potato recipes
• 📋 Recipe
• 💬 Comments

About this dish

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!

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.

Hob instructions

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. 

Oven 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. 

For extra crispy onions add them at the beginning with the potatoes.

FAQs

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!

More potato recipes

• Easy Roast Potatoes
• Honey and Cumin Sweet Potato Fries
• Scalloped Potatoes Gratin
• Twice Baked Stuffed Potatoes
• Cheese and Onion Potato Cakes

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