Mary Berry Parmentier Potatoes
Parmentier Potatoes are small diced potatoes tossed in olive oil, garlic, and herbs, then roasted until golden and crispy. The dish is named after Antoine-Augustin Parmentier, a Frenchman who promoted the use of potatoes in cuisine. This version follows Mary Berry’s traditional approach, making it an excellent side to any main course.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 4
- Category: Side Dish
- Method: Roasting
- Cuisine: French
Ingredients
- Potatoes (800g, diced into 1 cm cubes): Waxy or all-purpose potatoes work best for a creamy inside and crispy outside.
- Olive oil (3 tablespoons): Helps the potatoes become golden and crispy.
- Garlic cloves (2-3, minced): Adds a rich, savory flavor to the dish.
- Fresh thyme or rosemary (1 tablespoon, chopped): Earthy herbs that pair perfectly with roasted potatoes.
- Salt and pepper (to taste): Enhances the flavors of the potatoes and herbs.
Instructions
- Preheat the oven: Preheat your oven to 200°C (400°F).
- Prepare the potatoes: Peel and dice the potatoes into 1 cm cubes for even roasting.
- Mix ingredients: In a mixing bowl, toss the cubed potatoes with olive oil, minced garlic, and chopped herbs. Season generously with salt and pepper.
- Spread on a baking tray: Arrange the potatoes in a single layer on a baking tray, ensuring they are evenly spread out to promote even roasting.
- Roast the potatoes: Place the tray in the preheated oven and roast for 30-35 minutes, turning the potatoes halfway through, until golden brown and crispy.
- Serve hot: Once roasted, remove the potatoes from the oven and serve immediately as a side dish.