Easy Parmentier Potatoes

Mini Roast Potatoes with fresh herbs and sea salt.

Easy Parmentier Potatoes - the best ever mini roast potatoes. Small cubes of potato coated in garlic and herbs and roasted until golden and crispy.

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.

4.98 from 46 votes

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Course: Side Dish

Cuisine: French

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Calories: 183kcal

Author: Sarah James

Equipment

1 Large microwaveable bowl
1 large shallow roasting tin / pan I use a traditional black enamelled shallow tin

Ingredients

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

Metric - US Customary

Instructions

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.

Notes

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.