Say hello to your new favourite potato side dish – Parmentier Potatoes. Crunchy, crispy, and smothered with fresh herbs and garlic. This potato dish is normally made by carefully parboiling potatoes and then cooking again in oil. As I am ALWAYS looking for a shortcut, I make these without boiling the potatoes. They perhaps look a little more ‘rugged’ than some versions, but what they lack in finesse they make up for in ease and taste. Hope you love them as much as we do!
Why you’ll love this Parmentier Potatoes recipe
⭐️ So easy to make, no special equipment needed ⭐️ Perfect side dish for so many dishes ⭐️ Makes your regular potatoes feel fancy! They’re also a great alternative to mash in summer. The name comes from the French pharmacist Antoine-Augustin Parmentier, who championed potatoes as a nutritious source of food in the 1700s after eating them as a prisoner during the Seven Years’ War. Before that it was thought potatoes were not fit for human consumption and caused leprosy and other diseases!
Parmentier Potatoes ingredients Notes
Potatoes – See below for which kind Garlic – Fresh or jarred is OK Rosemary and thyme – Using fresh herbs for this recipe is best if you can Oil – I like to use olive oil for a little light flavour in this dish Don’t forget – You’ll need to season well with salt and freshly ground black pepper for these potatoes
In the freezer Just like I suggest with my Roast Potato recipe, these potatoes freeze well, both before they’re cooked or after. Great for preparing in advance! Find out more about which kind of potato is good for what on the Love Potatoes website.
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Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
