Parmentier Potatoes (Garlic & Herb Cubed Potatoes)
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!
Servings: 4 -6 servings
Calories: 292kcal
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.
Nutrition
Calories: 292kcal | Carbohydrates: 45g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 16mg | Potassium: 1.073mg | Fiber: 6g | Sugar: 2g | Vitamin A: 90IU | Vitamin C: 53mg | Calcium: 41mg | Iron: 2mg
