These Easy Parmentier Potatoes will become your new favourite side dish! They are crunchy on the inside, 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 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!
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🥘 Ingredients You Will Need
Here is a brief overview of the ingredients you will need to make these Parmentier potatoes. They are free from the 14 major allergens in the UK making them a great allergy-friendly recipe!
✋ Be sure to 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 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 different flavour than dried herbs, but you can use dried if this is all you have.
- 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. Go easy on the salt if you are cooking for small children.
See the recipe card for full information on ingredients and quantities.
🤔 Can I use dried herbs instead of fresh herbs?
Yes, you can use dried herbs instead of fresh ones. For every tablespoon of fresh herbs, use a teaspoon of dried.
✏️ How to Make - Step-By-Step Instructions
⬇️ 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 peeling the potatoes & then chopping them into 2cm squares. To do this, slice the potatoes into slices about 2cm thick.
Then, cut these slices into 2cm-wide strips, and finally, cut across the strips to create 2cm square cubes.
Step 2: Take a large bowl and toss your diced potatoes with a generous amount of olive oil & salt and pepper.
Don't add the garlic & herbs just yet, we will add these a bit later so they don't burn.
Step 3: If cooking in the oven, spread the potatoes out in a single layer on a large baking tray (sheet) lined with parchment paper or aluminium foil, then roast in a preheated oven for 15 minutes.
If cooking in the air fryer, spread the potatoes in a single layer in the air fryer basket and air fry for 10 minutes.
Step 4: While the potatoes are roasting, crush the garlic and chop the fresh herbs, discarding any woody stems.
Step 5: Remove the baking tray from the oven or open the air fryer basket. Sprinkle the crushed garlic and chopped herbs over the potatoes, then gently stir to combine.
Step 6: Return the baking tray to the oven for a further 15-20 minutes or air fryer for a further 10 minutes, until the potatoes are golden brown and crispy on the outside, and tender on the inside.
Serve immediately.
💡 Tips & Tricks
- ✔️ Same Size: Try and cut the potato cubes roughly the same size so they cook evenly.
- ✔️ Single Layer: Spread the potatoes in a single layer on the baking tray or air fryer basket. Overcrowding will steam the potatoes instead of roasting them. Cook in batches if you need to.
- ✔️ Midway Stir/Shake: Halfway through cooking, stir the potatoes in the oven or shake the basket in the air fryer. This helps them turn deliciously crispy and brown all over.
- ✔️ Garlic and Herbs: Add the crushed garlic and fresh herbs halfway through cooking, so they don’t burn.
- ✔️ Adjust Seasoning: Add more seasoning if you need to once they are cooked, just go easy on the salt if cooking for kids.
🥡 Storage / Reheating / Freezing
Any leftovers can be cooled and stored in an airtight container in the fridge for up to 3 days.
Reheat in a hot oven for 5-10 minutes or in the air fryer on the re-heat function for a few minutes.
To freeze, first flash freeze the potatoes on a baking tray for an hour until hard (This stops them sticking together) then transfer to a freezer bag and store for up to 3 months.
Defrost in the fridge overnight and reheat as above.
🍴 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
The name "Parmentier potatoes" pays tribute to Antoine-Augustin Parmentier, a French pharmacist who championed potatoes in 18th-century France. He helped popularise potatoes as a staple food in French cuisine, leading to various potato dishes being named after him.
Yes, you can by cutting them and tossing them with oil and seasoning in advance. However, for best results, roast or air fry them just before serving to keep their crispiness.
How do I achieve crispy Parmentier potatoes?
To achieve crispy potatoes, ensure they are spread out in a single layer on the baking tray or air fryer basket. Avoid overcrowding, as this can cause them to steam rather than crisp up.
⚡ 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
Easy Parmentier 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
Instructions
Oven Method
- Preheat your oven to 220°C / 200˚C Fan / 425˚F. Peel the potatoes & chop into 2cm squares.
- In a bowl, toss the diced potatoes with the olive oil, & salt and pepper until evenly coated.
- Spread the potatoes in a single layer on a baking tray lined with parchment paper or aluminium foil, then roast in the preheated oven for 15 minutes.
- While the potatoes are cooking, crush the garlic and chop the fresh herbs, discarding the woody stems.
- After 15 minutes, remove the baking tray from the oven, sprinkle over the garlic and herbs, then give the potatoes a gentle stir. Return the baking tray to the oven and roast for an additional 15-20 minutes, or until the potatoes are golden brown and crispy on the outside, and tender on the inside.
- Remove from the oven, season with additional salt and pepper if needed, and serve hot.
Air Fryer Method
- Preheat your air fryer (if required) to 180°C (350°F). Peel the potatoes & chop into 2cm squares.
- In a bowl, toss the diced potatoes with olive oil & salt and pepper until evenly coated.
- Place the potatoes in the air fryer basket in a single layer. Air fry for 10 minutes.
- Crush the garlic and chop the fresh herbs, discarding the woody stems.
- After 10 minutes, open the air fryer, sprinkle over the garlic & herbs, then give the potatoes a gentle shake or stir.
- Continue air frying for another 10 minutes, or until the potatoes are crispy and golden brown.
- Remove from the air fryer, season with additional salt and pepper if needed and serve immediately.
Amy says
lovely, crunchy potatoes!