These delicious Parmentier potatoes are roasted to perfection with garlic, onion, and fresh thyme, creating a flavourful and crispy dish. A perfect alternative to traditional roast potatoes, they make a lovely side for any roast meat or festive meal.
Ingredients Needed
- 1.5 kg (3 lb 5 oz) potatoes, peeled
- 1 large onion, roughly chopped
- 100 g (4 oz) butter, melted
- 2 tbsp fresh thyme leaves, chopped
- 2 cloves garlic, crushed
- Salt and freshly ground black pepper
How To Make Parmentier Potatoes:
- Prepare the Potatoes: Preheat the oven to 220°C/Fan 200°C/Gas 7 and line a baking sheet with non-stick baking paper. Cut the potatoes into 2 cm (¾ in) cubes.
- Boil the Potatoes and Onion: Tip the potatoes into a pan and cover with salted water. Bring to the boil. Add the chopped onion and boil for 5 minutes. Drain well.
- Toss with Flavour: Add the melted butter, thyme, and garlic to the empty pan. Tip in the drained potatoes and onion, and toss lightly until coated. Season with salt and pepper.
- Roast: Arrange the potatoes and onion in a single layer on the prepared baking sheet. Roast in the preheated oven for 45 minutes, or until golden and crisp.
Recipe Tips
- Prep Ahead: You can prepare the potatoes and onions up to 8 hours ahead of time. Keep them covered in the fridge until you’re ready to roast.
- Crispier Potatoes: For extra crispy edges, make sure to space the potatoes out in a single layer on the baking sheet.
- Seasoning Variations: You can experiment with different herbs like rosemary or sage for added flavour.
- Use Ghee for a Richer Taste: For a deeper, nuttier flavour, try using ghee instead of butter.
- Roast the Onions: If you want to add even more depth of flavour, try roasting the onions along with the potatoes. The caramelised onions will bring out a sweet and savoury note to complement the potatoes.
- Cheese Option: For a cheesy twist, sprinkle some grated parmesan or cheddar over the potatoes during the last 5 minutes of roasting for a crispy, cheesy topping.
How To Store & Reheat Leftovers
Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer: You can freeze leftover Parmentier potatoes for up to 1 month.
Reheat: Reheat in the oven at 180°C (350°F) for about 10 minutes, or until heated through and crispy again.
Can I Use Other Types Of Potatoes?
Yes, you can use other waxy potatoes like Charlotte or Maris Piper. These potatoes hold their shape well and create crispy edges.
What Can I Serve With Parmentier Potatoes?
Parmentier potatoes are a perfect side for roast meats, grilled chicken, or even a vegetarian main dish. Pair them with a green salad or steamed vegetables for a complete meal.
Try More Recipes:
Mary Berry Parmentier Potatoes
Description
These Parmentier potatoes are perfectly roasted with garlic, onion, and fresh thyme, creating a crispy, golden side dish full of flavour. A great alternative to regular roast potatoes, they’re ideal for pairing with roast meats or enjoying at a special meal.
Ingredients
Instructions
- Prepare the Potatoes: Preheat the oven to 220°C/Fan 200°C/Gas 7 and line a baking sheet with non-stick baking paper. Cut the potatoes into 2 cm (¾ in) cubes.
- Boil the Potatoes and Onion: Tip the potatoes into a pan and cover with salted water. Bring to the boil. Add the chopped onion and boil for 5 minutes. Drain well.
- Toss with Flavour: Add the melted butter, thyme, and garlic to the empty pan. Tip in the drained potatoes and onion, and toss lightly until coated. Season with salt and pepper.
- Roast: Arrange the potatoes and onion in a single layer on the prepared baking sheet. Roast in the preheated oven for 45 minutes, or until golden and crisp.