If I had to describe Parmentier potatoes (which I do!), then I'd say they are like small roast potatoes that are generously flavoured with rosemary and garlic.
They are a classic French side dish, that are perfect with a wide range of fish and meat dishes. I love to have them with pan-fried salmon, but they are also great with a rare steak!
Many recipes suggest that you skip the partial cooking of the potatoes, but this is what makes the potatoes so gorgeously fluffy on the inside.
Although rosemary is the herb traditionally used, I often also add thyme and sometimes a bit of sage too.
Serves 3-4
550g Maris Piper
2 tablespoons of vegetable oil
3-5 sprigs of fresh thyme sprigs
2 sprigs of fresh rosemary
2 garlic cloves
Sea salt
- Pre-heat the oven to 200°C.
- Remove the herb leaves from the stems and finely chop.
- Bash the garlic cloves.
- Peel the potatoes and cut them into 2cm chunks/squares
- Place the potatoes in a bowl of cold, salted water.
- Bring a large pan of water to the boil, then drain the potatoes and tip them into the water.
- Bring the water back to the boil, then cook for 2 minutes.
- Drain the potatoes into a colander and then place the colander over the pan. Leave to dry.
- Spoon the vegetable oil into a roasting dish, and place in the hot oven for 5-10 minutes until the oil is very hot.
- Remove from the oven and using a large spoon or tongs, place the potatoes into the hot oil.
- Scatter over the herbs and throw in the garlic. Give the pan a good shake.
- After 20 minutes, shake the roasting tin again to turn the potatoes (or use a spoon).
- Return to the oven for a further 10-20 minutes until golden brown.
- Serve scattered with sea salt.
