Easy Parmentier Potatoes – the best ever mini roast potatoes. Small cubes of potato coated in garlic and herbs and roasted until golden and crispy.
This versatile potato side dish can be served anytime.
A perfect alternative to roast potatoes for a family Sunday roast and just as great for a quick midweek meal. As an extra bonus, any leftovers can be re-heated for a breakfast treat.
These herby diced roasted potatoes can be ready to eat in around 30 minutes. That’s how quick and easy these little beauties can be. And you only need 6 ingredients to make these easy homemade Parmentier Potatoes.
As you may have noticed, I love a shortcut. So I’ve used the microwave to parboil the potatoes, just like I do with my homemade crispy oven chips. Microwave parboiling makes the process so much quicker and there’s no worry about overcooking or potatoes losing their shape. The result is crispy golden diced potatoes with a deliciously fluffy interior.
The secret to crispy coated garlic and herb cubes of this French classic potato dish is simple. A hot oven and a small amount of oil to coat the spuds before tossing in rosemary, thyme and garlic. And that’s it. With just the right size of potato cube, you enjoy the perfect ratio of garlic and herb to potato.
What ingredients do I need ?
You only need a few ingredients to make these Easy Parmentier Potatoes. Hopefully you’ll already have them in your kitchen.
- Rapeseed oil/Canola – I love to use cold pressed rapeseed oil. This does a brilliant job of giving a golden finish to the roasted Parmentier potatoes.
- Herbs – I’ve used fresh rosemary and thyme.
- Garlic – you only need 3 crushed garlic cloves. And don’t worry, the garlic doesn’t burn. The secret is in the coating order, oil first then garlic before finishing with the herbs.
- Potatoes – ideally you need a floury variety like Maris Piper, King Edward or Russet for this recipe. A floury potato will give you that essential combination of crispy exterior and fluffy interior. That said, I used Wilja potatoes this time and as a variety, they sit somewhere between floury and waxy.
What equipment do I need ?
- A large microwaveable bowl.
- A large shallow roasting tin (or pan); I use a traditional black enamelled shallow tin. The darker tin absorbs more heat and the low sides allow better hot air circulation. Both of these features ensure crispier Parmentier Potatoes.
How to make Easy Parmentier Potatoes
This French style potato side dish couldn’t be any easier to make.
- First, peel your potatoes and then cut them into 1.5cm slices. Next, cut the slices to give 1.5cm x 1.5cm sticks. Then simply cut the sticks to produce 1.5cm cubes.
- Rinse and drain your potato cubes.
- Microwave your potato for 4 minutes on full power (you don’t need to add water) and drain any excess water. A microwave does a perfect job of parboiling the potatoes and it’s so much easier than using a pan. Plus, it gets rid of excess water in the potato, leading to extra crispy potato cubes.
- Coat your diced potatoes with the oil – an even coating of oil helps when adding the garlic and herb seasoning.
- Toss with crushed garlic – evenly distribute it over the oiled potato cubes.
- Sprinkle with freshly chopped rosemary, salt and half of the chopped thyme.
- Stir and turn over so the diced potatoes become evenly coated.
- Now grease your roasting tin with a little oil before spacing the seasoned potato cubes on it. To ensure crispy potatoes, allow plenty of room for air circulation between the cubes.
- Place your loaded roasting tin into pre-heated oven and cook for 20 minutes, turning the potatoes after 15 minutes.
- Sprinkle with freshly chopped thyme and sea salt to serve.
Can I reheat them ?
Yes, you can! These roasted cubed potatoes reheat really well. Although I must admit I have to make extra or they’re gone in the first sitting. We love them for a breakfast treat with eggs and bacon.
They will keep for up to five days in an airtight container stored in the fridge. To reheat, pop in the oven at 180 C for 10 minutes until they’re nice and crispy.
Parmentier potatoes calls for dicing potatoes into cubes. Start with a suitable sharp knife and cube your potatoes but not too small or you won’t get a fluffy middle. I find about 1.5 cm makes a bite size cube but don’t get too hung up about the precise size. The key is to cut them into fairly evenly sized cubes so you can expect even cooking.
You need a hot oven to get that crispy crunchy outside.
Make sure you use a floury variety of potato, the edges will crisp up with a soft fluffy inside.
It’s essential to rinse your potatoes to reduce the amount of starch; this will result in crispy Parmentier potatoes.
Don’t overcrowd your roasting pan – leave plenty of room for air to circulate and crisp up your potatoes.
Parmentier potatoes are a versatile side dish, ideally suited to serve instead of chips or traditional roast potatoes. We love Parmentiers with Beef Goulash and Mediterranean Chicken but they’re equally at home with a BBQ, burgers or kebabs. Best of all for me, you can reheat them and serve them with bacon and eggs for a delicious breakfast.
More Potato Side Dish Recipes….
- Mexican Potatoes
- Easy Bombay Potatoes
- Low Fat Oven Chips
- Creamy Mashed Potato
- Slow Cooker Jacket Potatoes
- Slow Cooker Roast Potatoes
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Easy Parmentier Potatoes
- 1 Large microwaveable bowl
- 1 large shallow roasting tin / pan I use a traditional black enamelled shallow tin
- 1 kg potatoes about 6 medium potatoes. Floury varieties are best e.g. Maris Piper, King Edward or Russet.
- 3 tbs cold pressed rapeseed oil / Canola oil
- 3 garlic cloves – crushed
- 2 tsp freshly chopped rosemary
- 2 tsp freshly chopped thyme
- 1 tsp sea salt
- Preheat your oven to 220 °C, 200 °C Fan, 425 °F, Gas Mark 7.
- Peel potatoes and cut them into 1.5cm thick slices before cutting the slices to give 1.5cm x 1.5cm sticks. Cut each potato stick to produce 1.5cm cubes.
- Rinse the diced potatoes in cold water and drain.
- Place your drained potato cubes in a large microwaveable bowl. Microwave on full power for 4 minutes and then drain.
- Evenly coat your diced potatoes with the oil.
- Toss with crushed garlic so it becomes evenly distributed over the oiled potato cubes.
- Sprinkle chopped rosemary, salt and half of the chopped thyme over your potatoes. Stir and turnover the potatoes so they are evenly coated with the herby garlic oil.
- Grease roasting tin with a little oil before evenly spacing your potato cubes on it. Allow plenty of room for air circulation between the cubes. If you don’t have a roasting tin which is large enough, use two tins to achieve maximum crispness.
- Place your roasting tin/s of potatoes into pre-heated oven.
- Cook for 25 minutes, turning the potatoes after 15 minutes.
- Serve straightaway with a sprinkling of sea salt and the remaining chopped thyme.
- I use a traditional black enamelled shallow tin. The darker tin absorbs more heat and the low sides allow better hot air circulation. Both of these features ensure crispier Parmentier Potatoes.
- These roasted cubed potatoes reheat really well. Although I must admit I have to make extra or they’re gone in the first sitting. We love them for a breakfast treat with eggs and bacon. They will keep for up to five days in an airtight container stored in the fridge. To reheat, pop in the oven at 180 C for 10 minutes until they’re nice and crispy.
- Nutrition information is approximate and meant as a guideline only.