Parmentier Potatoes Cubed Potatoes Recipes
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
PARMENTIER POTATOES (CUBED POTATOES)
Are you looking for that speedy homemade roasted potatoes to put on your table? This Parmentier potatoes here are what you need to make. Not only does it look great, it tastes so delicious, flavourful and crispy on the outside. These herby cubed potatoes are so easy to make, and they make a perfect side to many dishes.
Provided by Ajoke
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Preheat the oven at 190C/385F and prepare a baking tray by lining it with a baking or parchment paper. Alternatively, spray the pan with a baking spray
- Peel the potatoes and cut into cube sizes about 1inch thickness, transfer into a bowl and rinse under cold water.
- Add the rinsed cubed potatoes in a pan, cover with cold water, add salt to taste and bring to boil for 5 minutes. Take it off the heat and drain in a colander until moist free. Transfer into a dry bowl
- Add rosemary, parsley, oregano, red pepper flakes, garlic granules and olive oil to the potatoes and toss to combine until potaties are well coated.
- Spread the potatoes on a single layer on the prepared baking tray and place in the oven.
- Roast in the oven for 20 minutes or until crispy and golden, flipping occasionally so it cooks evenly. Take it out of the oven and serve with main dishes of choice and enjoy.
Nutrition Facts : Calories 239 kcal, Carbohydrate 40 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, Sodium 46 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
PARMENTIER POTATOES
Easy to make, crispy Parmentier potatoes are small cubes of potato roasted with herbs and garlic. This recipe is a great alternative to traditional roast potatoes, as Parmentier potatoes cook much faster, making them perfect for midweek dinners
Provided by Helen Best-Shaw
Categories Side
Number Of Ingredients 4
Steps:
- Peel and cut the potatoes evenly into 2 cm (just under an inch) cubes. Add to a pan of salted water and bring to a gentle simmer and cook for 6 minutes.
- While the potatoes are simmering preheat the oven to 220°C / 200°C fan)/ Gas 7. Put the olive oil in a baking tray / roasting tin and place in the oven to heat.
- Drain the potatoes and allow to steam dry for a couple of minutes.
- When the potatoes are dry but still warm, add them to the roasting pan. Gently turn them to coat them in the oil. Season with pepper and salt and return the pan to the oven to roast for 20 minutes.
- Peel the garlic, strip the rosemary leaves from the woody stalk and finely chop.
- Add the rosemary and garlic to the potatoes. Gently fold through. Add another drizzle of olive oil if the potatoes look dry. Then return to the oven for another 15 minutes to finish cooking and crisp up.
- Once crispy and golden, your parmentier potatoes are ready to enjoy, straight from the oven.
Nutrition Facts : Calories 181 kcal, Carbohydrate 27 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 10 mg, Fiber 4 g, Sugar 1 g, UnsaturatedFat 6 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
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
PARMENTIER POTATOES
You'll love these 5-ingredient roasted diced Parmentier potatoes with rosemary and garlic. The classic French potato dish is quick, easy and perfect for dinner, parties or a side dish. They'll be a hit on your Thanksgiving or Christmas dinner table. Vegan and gluten free. Make them in the oven or air fryer.
Provided by Kate Hackworthy | Veggie Desserts
Categories Side Dish
Time 45m
Number Of Ingredients 5
Steps:
- Preheat the oven to 425F / 220C.
- Peel the potatoes and cut them into small ½ inch (1cm) 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/sieve. Leave the potatoes in the colander over the pot for a few minutes to steam and dry out. You could also pat them dry with a tea towel.
- Chop half of the rosemary finely and mince/crush the garlic.
- Add the potatoes, garlic and chopped rosemary to a baking tray in a single layer. Don't crowd them and use two trays if necessary. Drizzle the potatoes with the oil and season, then toss to coat. Add the rosemary to the tray(s) and place in the oven.
- Roast for 30 minutes, stirring occasionally so the parmentier potatoes are evenly browned.
Nutrition Facts : Calories 146 kcal, Carbohydrate 18 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 14 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
ROSEMARY PARMENTIER POTATOES
An easy and very versatile side dish, a good alternative to standard roast potatoes.
Provided by rhl500
Time 50m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Place large baking tray in oven and preheat to 200C/fan 180C/gas 6.
- Peel and dice potatoes into half inch/1cm cubes. Meanwhile melt butter and stir in parsley.
- Heat oil in large frying pan. Over a moderate heat, add cubed potatoes and cook for 5-10 minutes, stirring occasionally to prevent potatoes browning or sticking to the pan.
- Remove rosemary leaves from tough stalks and finely chop. Transfer potatoes to baking tray. Mix parsley butter in with the potatoes and sprinkle with rosemary and season.
- Roast for 30 mins, shaking halfway to prevent sticking.
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