4-ingredients Parmentier potatoes recipe that you will get in love with. These mini cubed potatoes that are easy to make, are tossed in olive oil, salt, and aromatic herbs are a perfect alternative to the classic roasted potato wedges.
Even if the name of this recipe may sound fancy, these golden potatoes are very easy to make. This recipe also can get handy if you want to try something different than the classic roasted potato wedges.
Also, for me, this recipe it’s a game-changer when we have guests with children. Usually, they eat them one by one with their hands until they finish the entire plate and they ask for more.
I love to cook them often because most of the work is done in the oven. And the best part? You need only four ingredients for this recipe.
This Parmentier potatoes recipe post includes useful tips and a few serving suggestion ideas. If you’re ready, let’s get started!
Where comes the name?
If you’re asking yourself where the name of Parmentier Potatoes comes from: Back in the middle of the 18th century, a French agriculturalist, Antoine A. Parmentier popularized the potato in France.
Because of that, nowadays, you will find a lot of French potato dishes that will have the “Parmentier” in the name.
What is Parmentier Cut (Medium dice)?
Also, you may find in other recipes “Parmentier cut”. That means you need to cut into medium cubes, that are approximately ½” x ½” x ½”. (or 1.25 cm on each side).
How to Make Parmentier Potatoes:
1. First of all you need to wash well the potatoes and peel them.
2. After that, cut the potatoes into small cubes that are approximately ½ inch on each side.
3. Now, for the extra flavor, we need to boil the potatoes.
Quick Tip: If you want to speed up the boiling process, use warm boiled water instead of using cold tap water.
4. After the water starts to boil, let the potatoes boil for another 5 minutes on low heat. Then pour the water from the pan.
Quick Note: Don’t boil the potatoes too much. They will become softer and you will lose that crunchy texture in the end.
5. Season the potatoes. In my case, I decided to use only rosemary, salt, and olive oil.
Quick Tip: For an extra flavor, you can add additional, thyme, a few garlic cloves, or “Herbs de Provence”. Also, you can add some parmesan at the end.
6. Spread evenly all the potatoes on the oven tray. Strive them into a single layer. Ideally not touching too much. This will help the potatoes obtain a uniform roast from all the sides.
7. Preheat the oven at 400°F / 200°C and move them into the oven for about 35 minutes.
Quick Tip: Because not all the ovens are working equally, you can burn easily these potatoes because they are very small and easy to overcook. So, a good tip will be to keep an eye on them after 25 minutes.
8. That’s all. Our mini roasted golden potatoes are ready to be served.
How to store the Parmentier Potatoes?
If you did a bigger portion of these roasted potatoes, you can store them in the fridge for up to 2-3 days.
Can you freeze them?
Yes, you can refrigerate the Parmentier potatoes then, when you need to serve the potatoes on the table, spread them again on a baking tray and put them in the preheated oven to 400F / 200C.
What to serve near French Parmentier potatoes?
This side dish is a very universal one. Which allows you to use it with any type of meat or fish. If you want a vegan version, you can serve them near a salad. If you’re out of ideas, you can get some inspiration from how we cooked Boneless Pork Chops, Sweet Chili Glazed Chicken Wings and for sure you should take a look at our Roasted Chicken with Garlic and Herbs
Recipe Card:
French Homemade Parmentier Potatoes
Ingredients
- 4 Potatoes Large
- Salt
- Rosemary
- Vegetable Oil
Instructions
- Wash well the potatoes and peel them.
- After that, cut the potatoes into small cubes of ½ inch on each side.
- Boil the potatoes. After the water starts to boil, let the potatoes boil for another 5 minutes on low heat. Then pour the water from the pan.
- Season the potatoes. In my case, I decided to use only rosemary, salt, and olive oil.
- Spread evenly all the potatoes on the oven tray.
- Preheat the oven at 400°F / 200°C and move them into the oven for about 35 minutes.
- Our mini roasted golden potatoes are ready to be served.
This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family
These are definitely going to be a family favorite! Can’t wait to make this recipe!
What a delicious side dish! Adding this to my dinner line up for the week; looks too good to pass up, indeed!
Love this – never thought to boil first – they look perfect! definitely making with steak this weekend!
You had me at four ingredients! These potatoes look absolutely beautiful with that golden color and I love the minimal prep.
What an excellent recipe! I get these at one of my favorite restaurants outside Palm Springs. Will definitely try them at home. Pinning it for later!
These potatoes look yummy and like a great way to take your potatoes to the next level. Thanks for the background on Parmentier – I was not aware 🙂
These look so easy! I usually make my potatoes using this same method but in a cast iron skillet, but I love that you can just throw them in the oven with a very similar result!
Parmentier potatoes huh? These looks so cute! And kind of remind me of the potatoes I get at the diner up the street. Only prettier and classier. I’ll definitely be trying them. Bring on the brunch!
These were great! The rosemary is a nice touch!
Made this for brunch and it was an instant hit with my family! Thanks for sharing the recipe.
Nothing better than roasted taters! These did not disappoint! Thanks
Yummy! This looks so delicious and tasty! I can’t wait to give this a try!
This was really good so easy. Tried these and they were a hit!
Love these potatoes. Have made them quite often. So easy to make!
These potatoes were delicious. I used brown russet potatoes! Delicious!
Super easy and tasty, make often when I have fresh potatoes on hand!
This is a great recipe, each time I make it I vary whatever spices I feel I want to use, it’s very versatile!
I just made these potatoes this weekend and I returned back to thank you for the recipe! My daughter couldn’t stop eating them. She said that this is her favorite recipe for now!