Cut the potatoes into small cubes, possibly similar looking and transfer them into a pot. Pour in just enough water so they are covered. Cover with a lid and bring to a boil. Leave them on for about 2 more minutes, then drain the liquid.
Transfer them into a bowl and add olive oil, salt, pepper, black pepper, parsley and rosemary, and toss until they are all covered evenly.
Spread them onto a baking tray in one layer and bake until they are nice golden brown and crispy on the edges, turning them over 20 minutes into roasting (Mine take about 35 minutes until nice and crispy).
Enjoy!
Notes
Use any potatoes you like or have on hand. Some say “roasting potatoes” on the bag and these are great for this recipe.
I used ½ teaspoon of salt for par-boiling the potatoes and ½ teaspoon for seasoning them.
Any leftover parmentier potatoes can be used to make a breakfast hash.
Parmentier potatoes are best enjoyed right away. They will soften in the fridge and while it’s OK to eat them, some might not enjoy them as much.
More tips, serving suggestions and potato recipe ideas can be found in the post above this recipe card.
It’s always better under-seasoning rather than over-seasoning your parmentier potatoes. If not salty enough, you can always sprinkle some salt over right before serving!
Course: Side Dish
Cuisine: French
Keyword: Parmentier Potatoes Recipe
Nutrition Facts
Parmentier Potatoes
Amount per Serving
Calories
235
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Sodium
14
mg
1
%
Potassium
947
mg
27
%
Carbohydrates
39
g
13
%
Fiber
5
g
21
%
Sugar
2
g
2
%
Protein
5
g
10
%
Vitamin C
44
mg
53
%
Calcium
27
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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