Potatoes Parmentier

Ingredients

• 1 kgpotatoes, peeled and cut into 1 cm cubes
• 45 ml (3 tbsp)olive oil
• 1 big pinchsalt and pepper
• 30 ml (2 tbsp)fresh rosemary, finely chopped, leaves only (about 2 sprigs; see notes)
• 4 clovesgarlic, minced

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Parboil the potatoes

   Put the potatoes in a large saucepan and cover them with water. Bring to the boil, then boil for 2 minutes. Drain and gently pat the cubes dry with kitchen paper.

3. 3

   Heat the oil

   Pour the olive oil into a roasting tin or deep oven tray and heat it in the oven for a few minutes. Add the potatoes, a big pinch of salt and pepper, and toss to coat. Arrange them in a single layer, then roast for 15 minutes.

4. 4

   Add garlic and rosemary

   Mix the rosemary and garlic together. After the potatoes have roasted for 15 minutes, add the mixture and toss to combine. Return the tray to the oven and roast for another 15–20 minutes, until the potatoes are golden brown and cooked through. For a deeper colour, grill for the final 1–2 minutes if you like.

5. 5

   Serve hot

   Take the potatoes out of the oven and serve hot.

What are Potatoes Parmentier?

Potatoes Parmentier are small cubes of potato roasted with herbs and seasoning, a French-style side dish named after Antoine-Augustin Parmentier, who promoted potatoes in France. This version pairs rosemary and garlic with olive oil for a savoury, fragrant finish.

The potatoes are briefly boiled before roasting, so the oven can brown their surfaces while cooking the centres through.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 0g protein, 0g carbs, 0g fat.

The potatoes supply most of the carbohydrates, while the olive oil contributes most of the fat; the garlic and rosemary add flavour in small amounts. For a balanced plate, serve a portion with a protein-rich main and plenty of vegetables.

Choosing the potatoes

Even cubes: cut the potatoes into roughly 1 cm pieces so they cook at a similar rate. A floury or all-rounder potato works well for tender middles and crisp edges.

Drying and coating

Dry potatoes: after draining, pat them gently with kitchen paper to remove surface water. This helps them roast rather than steam.

Hot oil: warming the oil in the tray before adding the potatoes starts the browning process. Take care as you toss them in the hot oil.

When to add the garlic

Late addition: the garlic and rosemary go in after the first 15 minutes of roasting. This gives the potatoes time to brown while limiting how long the minced garlic is exposed to the heat.

Checking for doneness

Golden edges: look for a deep golden colour after the final 15–20 minutes. A knife should slide into a potato cube easily, with no firm centre.

Final grill: the optional 1–2 minutes under the grill can deepen the colour. Watch closely during this short finish so the garlic does not burn.

Serving ideas

With a main: serve the potatoes hot alongside roast chicken, fish or a vegetable-based main. Their rosemary and garlic seasoning also works well with a simple green salad.

For a fuller plate: add a source of protein and another vegetable, such as green beans or broccoli.

Recipe notes & tips

• Cut the potatoes into similarly sized cubes for more even cooking.
• Pat the potatoes dry after draining so they brown more readily.
• Spread the cubes in a single layer rather than piling them up.
• Add the garlic and rosemary after the first 15 minutes to avoid over-browning them.
• Turn on the grill only for the final 1–2 minutes if you want extra colour.
• Serve straight from the oven for the crispest edges.

Variations

• Use thyme: swap the rosemary for finely chopped fresh thyme.
• Add smoked paprika: toss a little through the potatoes with the oil for a smoky note.
• Finish with parsley: scatter chopped fresh parsley over the hot potatoes just before serving.
• Add lemon: grate a little lemon zest over the potatoes after roasting for a bright finish.

Common mistakes to avoid

• Uneven cubes: cut them to a similar size so smaller pieces do not cook too quickly.
• Wet potatoes: pat them dry after boiling so excess water does not hinder browning.
• Crowded tray: spread the cubes in one layer or use a larger tray so they roast rather than steam.
• Garlic added too early: add it after the first 15 minutes to reduce the chance of burning.
• Skipping the hot oil: warm the oil in the tray before adding the potatoes to help start the roast.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat in a hot oven or air fryer until piping hot to bring back some crispness.

Frequently asked questions