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Potatoes Parmentier

Introduction & method

It's hard to believe, but until the 18th century, potatoes were thought to be unfit for human consumption and were fed to animals. The French agronomist Antoine-Augustin Parmentier made them popular and this tasty little dish is named after him. So when you're fed up of chips, fries, mash or roasties, or even if you're not, try this - it's lovely.

 Potatoes Parmentier Recipe

Prep the Veggies


Peel the potatoes and dice them into 1cm (half an inch) cubes. Place them into a small saucepan, cover with cold water, add a teaspoon of salt and bring to the boil. Put a lid on the pan, turn down the heat and simmer for 5 minutes. Peel and mince the garlic. Strip the leaves off one sprig of rosemary and chop them finely. Preheat your oven or air fryer to 200°C (392°F) for a fan oven, 220°C (428°F) conventional, gas 7.

Roast the Potatoes


Drain the potatoes and stir them together with the garlic and chopped rosemary. Drizzle or spray enough olive oil to moisten the potatoes. Place them in a roasting tin, and roast in the oven or air fryer for 30 minutes, turning them halfway through so they cook evenly. Serve with the whole sprig of rosemary laid across the top.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Potatoes Parmentier on YouTube.

 
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Ingredients & Info



 2-3 medium-sized floury potatoes
 3 cloves garlic
 2 sprigs fresh rosemary
 1 tbsp extra virgin olive oil

PLUS

Use floury potatoes such as Maris Piper, Russets, Yukon Gold.


UNITS:
Metric
US Customary/Imperial

Serves 2 -4 as a side dish
Prep time: 10 minutes.
Cooking time: 40 minutes.
Total time: 50 minutes.