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–+ servings
Parmentier potatoes on a piece of white baking parchment.

Parmentier Potatoes (Crispy Cubed Potato Recipe)

If you are stuck in a rut with your potato side dishes, you have to turn to French cuisine! The French certainly know how to take a humble potato to new levels! Amongst Dauphinoise, Lyonnaise, Pommes Anna and Boulangere Potato dishes, there is one, possibly the easiest French Potato recipe! Parmentier Potatoes are crispy cubed potatoes with garlic and herbs - simply put, they are mini roast potatoes that cook quicker and have more crispy surface area!
5 from 6 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Side Dish
Cuisine French
Servings 4 portions
Calories 351 kcal

Equipment

Ingredients
 
 

  • 1 kg potatoes *see notes, peeled and cut into 1.5 cm cubes
  • 4 tablespoon olive or vegetable oil NOT extra virgin
  • 1 tablespoon fresh rosemary finely chopped
  • 1 garlic clove smashed
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

  • Preheat the oven to 210℃ Fan. Pour the oil in a large baking tray and place it in the oven to heat up.
  • Place the potato cubes in a large saucepan. Pour boiling water over them to cover them completely and bring them to a boil. Cook for 5 minutes.
  • Drain the potatoes in a large colander (be gentle, you don't want the diced potatoes to lose their shape) and leave them to steam for 5 minutes.
  • Carefully take the hot oil out of the oven, spread the potatoes in a single layer, season with salt and pepper, add the rosemary and smashed garlic clove in and stir everything quickly. Place them back in the oven for 15 minutes.
  • After 15 minutes, shake the tray vigorously (stirring will make the potatoes mushy and the cubes will lose their shape). Return the tray to the oven for further 15 minutes.
  • Remove the garlic clove and serve. You should now have crispy potatoes that are golden brown!

Video

Notes

POTATO CHOICE: If you want to cubes of potato to cook quickly, and have a crispy exterior and fluffy interior, you will need to choose the right type of potato. Floury potatoes work best for this recipe (as opposed to waxy potatoes). Starchy potatoes brown better too. Therefore we recommend the following:
  • Maris Piper
  • King Edwards
  • Red Potatoes: like Desiree or Duke of York.
  • Try Parmentier Potatoes using Yukon Gold if you are in the US.
Avoid waxy potatoes, like Baby New Potatoes, Charlotte, Salad Potatoes and Jersey Royals. 

Nutrition

Calories: 351kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 16mgPotassium: 1066mgFiber: 6gSugar: 2gVitamin A: 21IUVitamin C: 50mgCalcium: 37mgIron: 2mg
Keyword French Cubed Potatoes, French Potatoes, Parmentier Potatoes, Roast Cubed Potatoes
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