Parmentier Potatoes - Roasted Cubed Potatoes

Are you looking for a delicious and easy-to-make potato sidedish? Look no further than parmentier potatoes!

This dish is made by roasting cubed potatoes with garlic, herbs, and oil, perfect served alongside just about any main course.

How to make Parmentier Potatoes

This blog post will give you all the information you need to make parmentier potatoes at home.

Check out our video to see how easy it is to make at home.

Jump straight to the roasted cubed potato recipe card

Now grab your ingredients and cook, or continue reading for history and alternative ingredients.

History of Parmentier Potatoes

Despite being imported from South America in the 16th century, potatoes failed to catch on in Europe at first. In France, they only used potatoes as animal feed because they thought potatoes caused leprosy.

During the Seven Years' War, Antoine Augustin Parmentier, a French pharmacist and chemist, was captured and held prisoner. During captivity, he discovered that eating potatoes caused him no ill health.

After returning to France, Parmentier began advocating for the potato as a food crop.

He successfully lobbied the French government to lift the ban on potatoes in 1772.

One of the many ways Parmentier prepared potatoes was named 'Pommes Parmentier or 'garniture Parmentier' after him.

What are parmentier potatoes?

Parmentier potatoes are red or white potatoes chopped into small cubes, fried in butter or oven-cooked in oil with your choice of herb and spices.

It's a great side dish for any main course and is perfect for serving at family dinners or gatherings.

Ingredients

This potato dish is simple to make and easily tailored to your taste by varying herbs or spices.

Potatoes

The potato you use is up to you; we like to use white potatoes like Maris Pipers. In the US, the favourite is Yukon Gold potatoes.

We choose to peel the potatoes first, but that is optional.

Oil

For this recipe, we use olive oil; you can switch to rapeseed, sunflower or vegetable oil or use melted butter instead.

Do not use extra virgin olive oil.

Garlic

Fresh chopped garlic adds a lovely flavour to parmentier potatoes during cooking. Make sure you don't add them too early as the garlic will burn.

Herbs

We recommend using fresh herbs such as thyme, rosemary, or parsley. However, if you don't have any of those on hand, dried herbs will work - use half the quantity in the recipe.

Shallot

Adding a finely chopped shallot to the parmentier potatoes dish gives a lovely sweetness and depth of flavour. Instead of shallots, you can use red, white or brown onions.

Salt & Pepper

Use freshly ground black pepper before roasting and again before serving. Add sea salt flakes to the water whilst parboiling and again before serving.

Parboiling

Parboiling the potatoes before oven roasting is optional.

It may seem a bit long-winded; however, we find it the best way to crispy-skinned cubed potatoes, which are smooth and fluffy inside.

Once you have drained the salted water from the potatoes, it is best to pat the potatoes dry with a clean tea towel.

Transfer them into a bowl, add oil and give a good stir so they are well coated.

Grease a baking tray using oil on a kitchen towel, place them evenly spaced so they are not touching and add black pepper all over.

Cooking time

Preheat oven at 200°C /180°C fan / 400° F/ Gas Mark 6. How to convert Celsius - Fahrenheit.

Cook potatoes for 20 minutes without seasonings; if added too early, they will burn. 

Turn the potatoes in the roasting tin, add the shallots, garlic and herbs scattered on top and return to the oven for another 15 minutes until golden brown.

If you choose not to add anything they will be like mini roast potatoes!

Parmentier Potatoes Seasoning

Here are a few ideas for adjusting the ingredients to suit the cuisine. Remember to add the addition for the final 10 minutes of cooking time only.

French - Shallot, garlic and herbs. Serve with Rump Steak and Peppercorn Sauce  

Spanish - Paprika, garlic and chopped chorizo. Alongside Gambas pil pil

Italian - Basil, red chilli flakes and parmesan cheese. Paired with Parmesean Chicken

Mexican - Chilli powder, cinnamon and coriander leaf. Wonderful with Nachos

Indian - Curry powder, garlic and coriander. Great with Tandoori Chicken Tikka Kebab

Asian - Chinese 5 spice, ginger and garlic. Served with Salt and Pepper Wings

Also great as mini roast potatoes with a roast dinner.

📖 Step by Step Recipe

Make Ahead Cubed Potatoes

Parmentier potatoes can be made in advance, parboil and kept in the fridge or freezer, ready to pop into the oven to finish cooking.

Fridge

Keep in the fridge after parboiling, and you have drained the potatoes, then cook as in the recipe card in the oven when ready.

Or complete the cooking process and reheat in the oven for 10-15 minutes from chilled.

Freezer 

Similarly, you can freeze parmentier potatoes after parboiling; they may need an extra 5-10 minutes cooking from frozen.

Or if already roasted, then frozen, reheat in the oven for 15-20 minutes. 

Potato side dish recipes

Are you looking for more ways to use potatoes for side dishes? Check out our extra crunchy roast potatoes, Slow cooker Jacket Potatoes, healthy air fryer roast potatoes or our Air Fryer Chips - Healthy Homemade Chunky Cut

We also have finger-licking spicy wedges, the kid's favourite cheese and mashed potato pie. Or a simple, easy creamy Mashed Potato.

We hope you enjoy this parmentier potatoes recipe; let us know what herbs and spices you add to yours when you make them!