These Parmentier Potatoes With Garlic & Herbs will become your new favourite side dish! They are crunchy & golden on the outside, yet fluffy in the middle, with no par-boiling required!
Potatoes are life, right? Whether you love traditional roast potatoes, hasselback style or prefer loaded potato skins? There is a potato variation for everyone and these easy homemade parmentier potatoes with garlic and herbs might just become your new favourite!
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You simply dice the potatoes into small squares, smother them in olive oil, garlic, fresh herbs and seasoning, then bake them in either the oven or air fryer until they turn golden and crunchy.
Traditionally, Parmentier potatoes are parboiled before roasting.
I've tried cooking them both ways (with and without parboiling), and honestly, the difference isn't worth the extra time and hassle! So, in my version, there's no need to parboil - but trust me, they still taste absolutely delicious!
The other great news is they are free from the 14 major allergens in the UK, so they are allergy-friendly too!
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🥘 Ingredients You Will Need & Notes
Here's a quick photo showing you everything you'll need to make these Parmentier potatoes. I've also added a few notes to highlight any extra info or tips for certain ingredients.
✋ Double check all packaging for allergens ✋
- Potatoes - Use a good all-rounder potato like a Maris Piper, Yukon Gold or King Edward. If it says on the bag that they are good for roasting, then they are good to make this recipe.
- Fresh Herbs - I have used fresh rosemary and thyme. Fresh herbs are best as they have a much better flavour than dried herbs.
- Garlic - You can use fresh or jarred garlic. I love the large garlic cloves; I find they have much more flavour.
- Olive Oil- I like to use a light olive oil to coat the potatoes, but if you prefer, you can use vegetable oil.
- Seasoning - Season the potatoes with sea salt and freshly ground black pepper. Don't be shy with the seasoning, the potatoes can take it!
See the recipe card for full information on ingredients and quantities.
⚡Variations
Fresh is always best when it comes to flavour, but if you want to save time or don't have fresh to hand, dried herbs and garlic powder work too!
✔️ Garlic powder can be used instead of fresh - start with 1 tsp, then adjust to taste.
✔️Swap the fresh rosemary and thyme for ½-1 teaspoon each of the dried variety.
🌟🌟Just mix the herbs and garlic powder in with the oil and seasoning at the start, instead of adding them halfway through. Super handy when you're low on time🌟🌟
✏️ How To Make Parmentier Potatoes
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1:
Start by adding the olive oil to a large baking tray and placing it in the oven while it preheats to 220°C / 200˚C Fan / 425˚F.
This helps the oil get nice and hot, which gives you crispier potatoes.
Step 2:
While the oil heats, peel the potatoes and chop them into 2cm cubes. To do this, slice the potatoes into slices about 2cm thick.
Then, cut these slices into 2 cm-wide strips, and finally, cut across the strips to create 2cm square cubes.
Try to keep them the same size so they cook evenly.
Step 3:
Crush the garlic and finely chop the fresh herbs, removing any woody stems. Set these aside for now - we'll add them later so they don't burn.
Step 4:
Once the oven is hot, carefully remove the tray. Add the diced potatoes straight into the hot oil and toss gently to coat. Season with salt and pepper.
Oven Method:
Step 5a:
Spread the potatoes into a single layer on the tray and roast for 25 minutes.
Step 6a:
After 25 minutes, sprinkle over the chopped garlic and herbs, then give the potatoes a gentle stir.
Step 7a:
Return to the oven and roast for a further 15 minutes, until golden, crispy and fluffy in the middle. Serve immediately.
Air Fryer Method:
Step 5b:
Preheat air fryer to 180˚C/350˚F. Coat the cubed potatoes with a tablespoon of olive oil & season.
Transfer the oiled and seasoned potatoes to the air fryer basket in a single layer. Remove the crisper plate so the oil doesn't drain through.
Step 6b:
Air fry at 180°C / 350°F for 15-17 minutes.
Step 7b:
After 15 minutes, open the basket, sprinkle over the garlic and herbs, and give everything a shake.
Step 8b:
Air fry for another 5 minutes, or until golden and crisp. Serve straight away.
💡 Lauren's Top Tips
- 🌟 Choose The Right Potato: Go for a starchy, roasting variety-think Maris Piper, King Edward or Yukon Gold. These give you fluffiness inside and crisp edges outside.
- 🌟 Hot Oil = Crunch: Preheat the tray with oil before adding the potatoes. That initial sizzle helps seal the outside, producing that golden crispness.
- 🌟 Uniform Cubes: Keep your potato pieces around 2cm. Keeping them all the same size helps them to all crisp up evenly.
- 🌟 Single Layer Only: Never crowd the tray (or air fryer basket)-overlapping the cubes steams rather than roasts them. Spread them out for maximum crunch.
- 🌟 Mid-Cook Shake/Stir: Move them halfway through roasting to crisp all sides.
- 🌟 Add Garlic & Herbs Later: Add the garlic and herbs towards the end of cooking-not at the start-so they flavour the potatoes without burning.
- 🌟 Final Seasoning: Taste and adjust salt and pepper after cooking, but go easy on the salt if feeding kids.
🔨 Meal Planning Toolkit
🗒️ Make Ahead
You can prep the potatoes in advance by peeling and chopping them earlier in the day. Store them in cold water in the fridge for up to 24 hours to stop them from browning. Just make sure to dry them well before roasting so they crisp up properly.
🗒️ Leftovers & Storage
Cooked Parmentier potatoes will keep in an airtight container in the fridge for up to 3 days. Let them cool fully before storing.
🗒️ Reheating
Reheat in a hot oven (200°C / 400°F) for 5-10 minutes, or use the air fryer reheat function for a few minutes until piping hot and crispy again. Avoid microwaving, as it softens the texture and makes them go soggy.
🗒️ Freezing
To freeze, lay the cooked potatoes out on a lined baking tray and flash freeze for 1 hour. Once solid, transfer to a freezer-safe bag or container. They'll keep for up to 3 months.
🗒️Defrosting & Reheating from Frozen
Defrost overnight in the fridge, then reheat in a hot oven or air fryer as above. You can also cook them straight from frozen in the air fryer or oven - just add an extra 5 minutes cooking time and shake halfway.
🍴 How To Serve
There are SO many ways to serve these parmentier potatoes, they go with everything!
They are basically mini roast potatoes, so serve them alongside this slow-cooked roast lamb, gluten-free cauli cheese & slow cooker red cabbage for an alternative Sunday roast dinner.
One of my personal favourites is to dish them up with these spicy lamb meatballs in tomato sauce & yoghurt mint sauce.
They are also delicious served as a tasty side dish to fish - why not try them alongside this air fryer sea bass or air fryer trout?
💬 Recipe FAQs
They're named after Antoine-Augustin Parmentier, a French pharmacist from the 18th century who was a big supporter of potatoes. He helped make them a staple in French cooking, so a few dishes - including these - were named after him.
Yes, you can, but it really isn't necessary. To parboil, boil the diced potatoes for about 5 minutes, drain well, then toss in oil and roast for around 30-35 minutes, turning once. But honestly, with this method using hot oil, parboiling isn't needed.
⚡ More Delicious Potato Recipes
Still can't get enough potato? Why not try these:
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Parmentier Potatoes (Garlic & Herb Cubed Potatoes)
Equipment
- Air Fryer optional
Ingredients
- 1 kg (2.2lb) potatoes peeled and chopped into 2cm squares
- 1 sprig fresh rosemary finely chopped
- 1 tablespoon fresh thyme finely chopped
- 3 cloves garlic crushed
- 3 tablespoon olive oil (1 tablespoon if using air fryer)
Instructions
- Peel the potatoes and chop them into 2cm cubes, keeping them as even as possible.
- Crush the garlic and finely chop the herbs. Set aside.
Oven Method
- Add the olive oil to a large baking tray and place it in the oven while it preheats to 220°C / 200°C Fan / 425°F.
- Once the oven is hot, carefully remove the tray and add the potatoes. Toss in the hot oil and season with salt and pepper.
- Spread the potatoes in a single layer and roast for 25 minutes.
- Sprinkle over the garlic and herbs, stir gently, then return to the oven.
- Roast for a further 15 minutes, until golden and crispy. Serve hot.
Air Fryer Method
- Preheat your air fryer (if required) to 180°C (350°F).
- In a bowl, toss the diced potatoes with olive oil & salt and pepper until evenly coated.
- Place in the air fryer basket in a single layer. Remove the crisper plate so the oil doesn't drain through.
- Air fry at 180°C / 350°F for 15-17 minutes. Shaking once.
- Add the chopped garlic & herbs. Mix thoroughly.
- Shake the basket, then cook for another 5 minutes, or until golden and crisp. Serve immediately.
Notes
See the recipe post for more detailed guidance and instructions.
You may need to cook the potatoes in batches if using an air fryer. Hot Oil = Crunch:Pop the tray and oil in the oven while it heats up. Adding the potatoes to hot oil gives them a head start on crisping up — you’ll get that lovely golden edge without needing to parboil. Leftovers & Storage
Cooked Parmentier potatoes will keep in an airtight container in the fridge for up to 3 days. Let them cool fully before storing. Reheating
Reheat in a hot oven (200°C / 400°F) for 5–10 minutes, or use the air fryer reheat function for a few minutes until piping hot and crispy again. Avoid microwaving, as it softens the texture and makes them go soggy. Freezing
To freeze, lay the cooked potatoes out on a lined baking tray and flash freeze for 1 hour. Once solid, transfer to a freezer-safe bag or container. They’ll keep for up to 3 months.
Amy says
lovely, crunchy potatoes!