Parmentier potatoes are cubes of potato served with herbs and garlic. Originally from France, the dish is named for Antoine-Augustin Parmentier, who made eating potatoes in that country popular. He had been a prisoner during the Seven Years War and has to eat potatoes. In those days the potato was eaten by pigs and cattle but he became convinced during his captivity that the humble potato was more nutritional then other foods and should be something eaten by everyone especially the poor. His rustic dish, the Parmentier potato because a cause celebre at the French court.
Serve these with any roast dish, from beef to poultry and game. It works well with braised cabbage, bacon and peas and is sometimes offered as a simpler and less fussy alternative to Dauphinoise potato. It also works as the ideal side too for fried and baked fish instead of chips. It has been served with baked halibut for example.
The potatoes to use are all floury types like Maris Piper, King Edward, Yukon Gold, Creme Royal etc. You could employ Pink Fir Apple for a different perspective although this is quite a waxy potato but it does work when cut up.
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- 3 tbsp olive oil although a frying oil will do like canola oil/sunflower oil
- 4 cups/750g/approx. 6 medium peeled and cubed floury potatoes
- 4 cloves garlic
- 3 sprigs fresh rosemary
- Sea salt and black pepper
Preheat the oven to 425ºF / 220ºC.
Wash the potatoes, peel the potatoes, rewash them and then cut into small ½ inch (1.5cm) cubes.
Add the potato cubes to a large pot of cold, salted water and bring to the boil.
When it starts fully boiling, drain the potatoes in a colander or a sieve.
Leave the potatoes in the colander over the pot for a few minutes to steam and dry out.
Chop half of the rosemary finely.
Crush or slice up the garlic.
Add the potatoes, garlic and half of the chopped rosemary to the baking tray to form a single layer. Use two trays if necessary so that the potato cubes are evenly spaced out and roast all at the same time.
Drizzle the potatoes with the olive oil and season, then toss to coat. Add the rosemary to the tray and place in the oven.
Roast for 30 minutes, stirring occasionally so the parmentier potatoes are evenly browned.