Parmentier Potatoes James Martin Recipes

EASY HOMEMADE PARMENTIER POTATOES

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!

PARMENTIER POTATOES

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!

FONDANT POTATOES

Steps:

• Slice the ends off the potatoes so they lie flat on either side.
• Heat the oil in a pan over a medium-low heat. When hot, add the potatoes cut-side down. Fry for 5-7 mins, or until deep golden brown, then flip and fry on the other side. Add the butter to the pan to melt.
• Scatter the garlic and herbs around the potatoes and season well. Carefully pour the stock around the veg, being aware of any hot butter that may splash out. Cover and simmer gently for 25-30 mins, or until the potatoes are tender, then serve.

PARMENTIER POTATOES

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.

ROSEMARY PARMENTIER POTATOES

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.

CHICKEN PARMENTIER

Steps:

• For the topping, boil the potatoes in salted water until tender. Drain and push through a potato ricer, or mash thoroughly. Stir in the butter, cream and egg yolks. Season and set aside.
• For the filling, melt the butter in a large pan. Add the shallots, carrots and celery and gently fry until soft, then add the garlic. Pour in the wine and cook for 1 minute. Stir in the tomato purée, chopped tomatoes and stock and cook for 10-15 minutes, until thickened. Add the shredded chicken, olives and parsley. Season to taste with salt and pepper.
• Preheat the oven to 180C/160C Fan/Gas 4.
• Put the filling in a 20x30cm/8x12in ovenproof dish and top with the mashed potato. Grate over the Gruyère. Bake for 30-35 minutes, until piping hot and the potato is golden-brown.