Whip up these easy 4-ingredient Parmentier potatoes when you need a quick, delicious side. Cubed potatoes tossed in olive oil and herbs make for a perfect, fuss-free addition to any meal.
Though the name might sound fancy, these golden Parmentier potatoes are super easy to whip up. They’re a neat twist on your classic roasted potato wedges.
For me, this recipe is a game-changer, especially when we have guests with kids. The little ones love to grab them by the handful, gobbling them up till the plate’s clean and they’re asking for seconds.
I love tossing these in the oven because it’s mostly hands-off. Plus, you only need four ingredients to get them right.
Ready to start? Let’s dive in!
🔪 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).
🥘 Ingredients And Substitutes
- Potatoes. Russets are best for fluffy insides and crispy outsides. For a creamier texture, try Yukon Golds.
- Rosemary. Adds a robust flavor that pairs well with potatoes. No rosemary? Use thyme for a similar woodsy taste.
- Salt. Brings out the flavors. Sea salt adds a coarse texture, while kosher salt offers a cleaner taste.
- Olive Oil. Essential for a golden crust and adds a fruity undertone. Avocado oil is a great alternative with a higher smoke point, perfect for roasting.
👩🍳 Step-by-step Directions:
First, wash and peel the potatoes. Then, chop them into small cubes, about ½ inch each.
To boost the flavor, start by boiling the potatoes.
Quick Tip: If you want to speed up the boiling process, use warm boiled water instead of using cold tap water.
Once the water boils, let the potatoes cook for about 5 minutes on low heat, then drain them. Remember, don’t overboil them or they’ll get too soft and lose their crunch.
Next, season the potatoes. I stick to rosemary, salt, and olive oil, but feel free to toss in thyme, garlic, or Herbs de Provence.
A sprinkle of Parmesan at the end is also great.
Spread the potatoes out on an oven tray in a single layer, trying not to let them touch too much. This helps them roast evenly.
Preheat the oven to 400°F / 200°C and bake for about 35 minutes. Since they’re small, keep an eye on them after 25 minutes to avoid burning.
And that’s it! Your mini-roasted golden potatoes are ready to serve.
🏆 Expert Tips. What To Pay Attention To?
- Always rinse and dry your potatoes before roasting. Removing the excess starch and making sure they’re dry is key to getting that crispy exterior.
- Make sure each potato cube is well-coated with olive oil and salt. This even coating is essential for consistent cooking and browning.
- Spread the potatoes in a single layer with some space between them. This prevents steaming and ensures each piece gets nicely crispy.
🍲 Leftovers And Storage
In the Fridge: I let the potatoes cool down completely, then store them in the fridge for up to 3-4 days in an airtight container. This keeps them from picking up other food smells.
Freezing: Freezing works, but it can change the texture a bit. I spread them on a baking sheet, freeze them until solid, then pop them into a freezer-safe bag. They last like this for about a month.
Reheating: No need to thaw them first. I just put the frozen potatoes straight into a preheated oven at 425°F. In about 15-20 minutes, they’re hot and crispy again.
🤔 Answering Your Questions:
How to Store Them Properly?
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.
🍽️ Serving Suggestions
These Parmentier potatoes are super versatile. They pair well with any meat or fish. For a vegan option, I like to serve them alongside a fresh salad. Need some inspiration? They’re great with dishes like 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:
4-Ingredient Parmentier Potatoes
Ingredients
- 4 Potato Large
- Salt
- Rosemary
- Vegetable Oil
Instructions
- Wash well the potatoes and peel them.4 Potato
- 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.Salt, Rosemary, Vegetable 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.
Quick Note
I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑
Notes
- If some potatoes are larger than others, cut them to match the smaller ones. This ensures they all cook evenly and crisp up nicely at the same rate.
- Fresh rosemary is best for flavor, but if you only have dried, use about one-third as much since it’s more concentrated.
- For crispy potatoes right out of the gate, preheat your baking sheet before adding the potatoes.
- I prefer using olive oil for flavor, but if you’re cutting down on fats, a light spray works for a lighter dish.
Nutrition Estimates
Loved these 4-Ingredient Parmentier Potatoes? I’d be thrilled if you could leave a rating and share your thoughts in the comments below! Did you put your own twist on the recipe?
Shadi Hasanzadenemati
This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family
Beth
These are definitely going to be a family favorite! Can’t wait to make this recipe!
Sara Welch
What a delicious side dish! Adding this to my dinner line up for the week; looks too good to pass up, indeed!
Heather Johnson
Love this – never thought to boil first – they look perfect! definitely making with steak this weekend!
Tara
You had me at four ingredients! These potatoes look absolutely beautiful with that golden color and I love the minimal prep.
Daphne
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!
Scout
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 🙂
Arica Aspenson
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!
Kristy @ She Eats
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!
Mary
These were great! The rosemary is a nice touch!
Aparna
Made this for brunch and it was an instant hit with my family! Thanks for sharing the recipe.
Beth
Nothing better than roasted taters! These did not disappoint! Thanks
Beth
Yummy! This looks so delicious and tasty! I can’t wait to give this a try!
Debbie
This was really good so easy. Tried these and they were a hit!
Cathy
Love these potatoes. Have made them quite often. So easy to make!
Fana
These potatoes were delicious. I used brown russet potatoes! Delicious!
Darren
Super easy and tasty, make often when I have fresh potatoes on hand!
Sarah Joy
This is a great recipe, each time I make it I vary whatever spices I feel I want to use, it’s very versatile!
Carol
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!