Introducing my crispy Parmentier Potatoes — the new go-to side dish. These crunchy, golden cubes have a soft, tender interior and require just 5 ingredients while delivering big flavour.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Parmentier Potatoes
- Substitutions
- Variations
- How to make Parmentier Potatoes
- Leftover Parmentier Potatoes
- What to serve with Parmentier Potatoes
- Recipe FAQs
- You Might Also Like
- Rate it…
- Parmentier Potatoes Recipe
Why this recipe works
Potatoes are incredibly versatile — baked, fried or roasted — and these Parmentier potatoes are a simple, reliable side that will become a staple. Think of them as miniature roast potatoes: crunchy outside, fluffy inside, and easy to make. They work well year-round and pair with many main dishes. This version is inspired by classic roast potato techniques but made in bite-sized cubes for faster roasting and more surface crisp.
Ingredients to make Parmentier Potatoes
- Potatoes – Use King Edward, Maris Piper, Rooster, Russet or Yukon Gold for best texture.
- Extra-virgin olive oil – Hot oil helps develop a crisp, golden crust.
- Garlic cloves – Fresh garlic gives deep, aromatic flavour.
- Fresh rosemary – Complements garlic and potatoes beautifully.
- Salt – Finishes and enhances all the flavours.
See the recipe card below for exact quantities and timings.
Substitutions
- Potatoes – If King Edward aren’t available, choose Maris Piper, Rooster, Russet, red potatoes or Yukon Gold.
- Olive oil – Vegetable or other neutral oil works if preferred.
- Fresh herbs – Thyme or basil can replace rosemary.
- Garlic – Swap fresh cloves for 1/2 tsp garlic granules if needed.
Variations
- Spicy – Add smoked paprika, chilli powder, cumin or red pepper flakes for heat.
- Deluxe – Serve with a dip such as vegan sour cream or garlic aioli for extra richness.
- Kid-friendly – Offer ketchup or ranch for dipping to encourage picky eaters.
How to make Parmentier Potatoes
Step 1: Preheat the oven to 200°C (390°F). Pour the olive oil into a large baking tray and place it in the hot oven for a few minutes. Meanwhile, dice the potatoes into even, small-ish cubes. Carefully add the potatoes to the hot tray and coat them in the oil. Roast for 20 minutes.
Step 2: While the potatoes roast, crush the garlic and finely chop the rosemary.
Step 3: Remove the tray and give the potatoes a good shake or stir to separate the cubes. Return to the oven and roast for another 25 minutes.
Step 4: Mix the roasted potatoes with the crushed garlic, chopped rosemary and salt. Return to the oven for a final 20 minutes, stirring halfway through, until the potatoes are deeply golden and crispy.
Hint: Stirring during cooking ensures even browning and a consistently crisp exterior.
Leftover Parmentier Potatoes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to restore crispness. Microwaving will make them soft rather than crunchy.
What to serve with Parmentier Potatoes
These potatoes pair well with a wide range of mains, from fish to vegetarian dishes. They’re excellent alongside grilled salmon burgers, air fryer salmon, miso aubergine, or a lentil Wellington for a heartier meal.
Recipe FAQs
Parmentier potatoes are small cubes of potato roasted with garlic and herbs, producing crispy, golden bites. The name references Antoine-Augustin Parmentier, an early advocate of the potato in France.
Yes. Air-frying reduces cook time — try the same recipe at 200°C (390°F) and roughly halve the roasting times for each stage, checking for crispness.
They make a versatile side for chicken, steak, salmon, minced lamb or vegetarian mains — essentially any dish that benefits from a crispy, comforting potato side.
Yes. This method roasts the potatoes from raw, taking about an hour total and producing a crisp exterior with a soft interior.
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Parmentier Potatoes
James Wythe
5 minutes
1 hour 5 minutes
1 hour 10 minutes
6
Ingredients
- 1.2 kg potatoes, King Edward or similar
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic
- 3 springs fresh rosemary
- ½ tsp salt
Instructions
-
Preheat the oven to 200°C (390°F). Place the oil in a large baking tray and heat it in the oven while you dice the potatoes into even cubes. Add the potatoes to the hot oil, coat well and roast for 20 minutes.
-
Meanwhile, crush the garlic and chop the rosemary.
-
Remove the tray, shake or stir the potatoes to separate them, then return to the oven for 25 minutes.
-
Toss the potatoes with the garlic, rosemary and salt, then roast for a final 20 minutes, stirring halfway through, until golden and crisp.
Notes
Step-by-step photos: Follow the photo guide above for visual help.
Storage: Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer.
To freeze: Freeze for up to 3 months. Defrost in the fridge and reheat in the oven or air fryer.
Tip: Cut pieces evenly for consistent cooking. For air fryer instructions, roast at 200°C (390°F) and halve the stated times for each stage.
Nutrition
| Carbohydrates: 36 g
| Protein: 4 g
| Fat: 7 g
| Fiber: 3 g
| Sugar: 2 g
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