Description
Parmentier Potatoes are small, diced potatoes that are roasted in olive oil with garlic and herbs until they are perfectly crispy on the outside and tender on the inside. Named after the Frenchman Antoine-Augustin Parmentier, who promoted the use of potatoes in European cuisine, this dish is simple to prepare yet packed with flavor, thanks to the combination of herbs and seasonings. Jamie Oliver’s version keeps the process straightforward, while still delivering a deliciously crisp and golden result.
Ingredients
- Potatoes (800g, diced into 1-2 cm cubes): Use waxy potatoes like baby or Yukon Gold for a creamy texture inside.
- Olive oil (3 tablespoons): Ensures the potatoes roast to a golden, crispy finish.
- Garlic cloves (2-3, minced): Adds depth of flavor and complements the herbs.
- Fresh rosemary or thyme (1 tablespoon, chopped): These herbs bring earthy, aromatic notes to the potatoes.
- Salt and pepper (to taste): Enhances the flavors and seasons the potatoes perfectly.
Instructions
- Preheat the oven: Preheat your oven to 200°C (400°F) to get it nice and hot for roasting.
- Prepare the potatoes: Peel and dice the potatoes into 1-2 cm cubes, ensuring even sizes for uniform cooking.
- Toss in oil and herbs: In a mixing bowl, combine the diced potatoes with olive oil, minced garlic, fresh rosemary or thyme, salt, and pepper. Toss well to ensure all the potatoes are coated evenly.
- Arrange on baking tray: Spread the potatoes in a single layer on the baking tray, making sure they are not overcrowded for the best crispiness.
- Roast in the oven: Place the tray in the preheated oven and roast for 30-35 minutes, turning the potatoes halfway through, until they are golden and crispy.
- Serve immediately: Remove the potatoes from the oven and serve hot as a delicious side to your main course.