PARMENTIER POTATOES
These potatoes are crunchy, golden roast potatoes baked with garlic, rosemary and thyme. Crispy edges and soft and fluffy on the inside, they are an easy side that goes well with so many dishes.
Provided by admin
Categories Side Dish
Time 50m
Number Of Ingredients 6
Steps:
- Set the oven to 200°C fan / 220˚C / 392˚F convection / 428˚F
- Bring a pan of water to the boil.
- Whilst the water is coming to the boil, chop the potatoes into 2cm (0.75") cubes.
- Carefully add the potatoes to the water and cook for 5 minutes.
- Meanwhile add the olive oil to a baking tray and put in the oven to preheat.
- Drain the potatoes then return to the pan and steam for 2-3 minutes.
- Carefully take the tray out of the oven and add the potatoes - the oil may spit a little so take care - turn the potatoes to coat in the oil.
- Return to the oven and cook for 20 minutes.
- After 20 minutes, take them out of the oven and add the garlic, chopped rosemary, thyme and season with salt and black pepper.
- Mix well to coat the potatoes in the seasonings, then return to the oven for another 10-15 minutes, until golden.
- Serve straight away.
Nutrition Facts : Calories 203 kcal, Carbohydrate 32 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 11 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
EASY HOMEMADE PARMENTIER POTATOES
Delicious mini roast potatoes coated in garlic and herbs, these Easy Homemade Parmentier Potatoes are one of my favourite side dishes. Perfect as an alternative to traditional roast potatoes to go with your Sunday roast dinner...but really quick to make, so great midweek too! (Serves 4-6 depending on appetite.)
Provided by Eb Gargano
Categories Side Dish
Time 45m
Number Of Ingredients 6
Steps:
- Preheat your oven to 220C / 200C / gas mark 7 / 425F. Place the oil in a large roasting tin / oven tray with sides and place in the oven to heat up.
- Place the chopped potatoes into a large saucepan. Pour over boiling water and par boil on a high heat for 5 minutes (start timing from the moment the potatoes go on, NOT from when they come back up to boiling).
- Drain the potatoes in a sieve or colander and then return them to the pan to steam dry for 5 minutes (DON'T shake them or they will lose their shape.)
- Carefully remove the hot oven tray from the oven and tip in the potatoes and add a little salt and pepper. Turn the potatoes in the hot oil, spread the potatoes out on the tray in a single layer and return to the oven. Cook for 15 minutes.
- Meanwhile mix the garlic and herbs together in a small bowl.
- After 15 minutes, remove the potatoes from the oven. Add the garlic and herbs mixture and turn the potatoes in the garlic and herbs to ensure they are all coated. Spread out again in a single layer and cook for a further 15 minutes or until golden and crispy.
- Serve as part of a roast dinner, or as a side dish to any meal where you might otherwise serve mashed potatoes or chips!
Nutrition Facts : Calories 161 kcal, Carbohydrate 21 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 17 mg, Fiber 4 g, ServingSize 1 serving
PARMENTIER POTATOES
Parmentier Potatoes are cubed pieces of potatoes that are roasted with garlic and herbs until golden and crunchy. Best served with other French recipes.
Provided by Michelle Minnaar
Categories Side Dish
Time 55m
Number Of Ingredients 6
Steps:
- Preheat the oven to 200°C / fan 180°C / 400°F / gas mark 6.
- Place the oil in a large roasting tin and place in the oven.
- Parboil the potatoes in a large pot of salted water over a high heat for 5 minutes. Do not overcook!
- They should still have a slight crunch to them.
- Drain them in a colander and let them completely dry.
- Remove the roasting tin from the oven and carefully place the potato cubes in a single layer.
- Turn them around a bit for all surfaces to get covered in oil.
- Roast in the oven for 20 minutes, then stir in the garlic and fresh herbs.
- Return to the oven for another 15 minutes or until the potatoes are golden and crispy.
- Season to taste and serve immediately. Parmentier Potatoes work as a side dish for most western meals. Enjoy!
Nutrition Facts : ServingSize A side dish size, Calories 272 calories, Sugar 2.9 g, Sodium 41 mg, Fat 10.8 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 41 g, Fiber 6.5 g, Protein 4.5 g, Cholesterol 0 mg
EASILY THE BEST GARLIC HERB ROASTED POTATOES RECIPE BY TASTY
Here's what you need: russet potatoes, baking soda, salt, olive oil, garlic, fresh rosemary, black pepper, salt, pepper, fresh parsley leaf
Provided by Merle O'Neal
Categories Breakfast
Yield 5 servings
Number Of Ingredients 10
Steps:
- Fill a large pot with water and boil. Add salt, baking soda, and potatoes, and stir.
- Return to a boil, reduce to a simmer, and cook for 10 minutes after returning to a boil. A fork should easily pierce the potato pieces by the end. Drain and let sit one minute while moisture evaporates.
- Combine olive oil, rosemary (or thyme), garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes.
- Immediately strain oil through a fine-mesh strainer over the potatoes. Add salt and pepper to taste, and mix.
- Shake the pot that the potatoes are in so that they slam against all sides of the pot, this will loosen the outer layer of the potatoes to form a mashed layer around each potato piece.
- Preheat oven to 425°F (220°C).
- Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly.
- Transfer to oven and roast, without moving, for 30-35 minutes.
- Using a thin, flexible metal spatula flip potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
- Transfer potatoes to a large bowl and add the garlic-rosemary mixture (optional) and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 716 calories, Carbohydrate 143 grams, Fat 11 grams, Fiber 12 grams, Protein 13 grams, Sugar 6 grams
EASY PARMENTIER POTATOES
Easy Parmentier potatoes, baked until lightly golden and flavoured with garlic and herbs!
Provided by Beth Sachs
Categories Side Dish
Time 50m
Number Of Ingredients 7
Steps:
- Peel and cut the potatoes into 2cm cubes. Try to make them all roughly the same size, but it's not necessary to get a ruler out and measure them...like my husband did the other day!
- Bring a pan of salted water to the boil and cook the potatoes for 4 minutes (set the timer from when they went into the boiling water). Drain into a colander and allow them to steam dry but DO NOT SHAKE them.
- Whilst the potato cubes are steam drying, preheat the oven to 200c (180 fan/ Gas 6). Pour the olive oil into a roasting tin and place it in the oven to heat up.
- After 5 minutes, remove the roasting tin from the oven and tip the dried potato cubes in. Carefully use a spoon to turn the potatoes in the oil, making sure they are coated. Do this gently to prevent the potatoes from breaking up. Season and place in the oven for 20 minutes.
- Peel and chop the garlic and finely chop the rosemary and thyme leaves. Add these to the potatoes after 20 minutes (give the potato, garlic and herbs a gentle mix at this point). Return to the oven for another 15-20 minutes until lightly golden. If you prefer a darker more crispy potato you might want to leave them in for an extra 5 minutes.
Nutrition Facts : Calories 174 kcal, Carbohydrate 30 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Sodium 398 mg, Fiber 4 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
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