This Mary Berry Parmentier Potatoes recipe is made with olive or rapeseed oil, white potatoes, salt, pepper, rosemary, thyme, and garlic. It takes 60 minutes to make and serves 4 people.
Try More Mary Berry Recipes:
🧡 Why This Parmentier Potatoes Recipe Will Impress Your Guests
- Crispy and flavorful: The potatoes are cubed and roasted to perfection, creating a crispy texture and rich flavor.
- Easy to make: With simple ingredients and straightforward instructions, this recipe is accessible to all home cooks.
- Versatile side dish: It pairs well with a variety of main courses, making it a versatile addition to any meal.
- Aromatic herbs: The use of rosemary, thyme, and garlic adds a delightful aroma and depth of flavor to the dish.
❓ What Is Mary Berry Parmentier Potatoes Recipe?
Mary Berry Parmentier Potatoes are a classic French dish made from cubed white potatoes, olive or rapeseed oil, and aromatic herbs like rosemary and thyme. The potatoes are diced and roasted to create a crispy texture with a rich, herby flavor.
🥔 Mary Berry Parmentier Potatoes Ingredients
- 3 tablespoons olive or rapeseed oil
- 1 kg white potatoes peeled and cut into 1cm/½inch cubes
- Salt and pepper to taste
- 2 sprigs rosemary leaves only, chopped finely
- 2 sprigs thyme leaves only, chopped finely
- 3 cloves garlic grated or crushed
🍟 How To Make Mary Berry Parmentier Potatoes
- Preheat your oven to 220C / 200C / gas mark 7 / 425F. Place the oil in a large roasting tin / oven tray with sides and place in the oven to heat up.
- Place the chopped potatoes into a large saucepan. Pour over boiling water and par boil on a high heat for 5 minutes (start timing from the moment the potatoes go on, NOT from when they come back up to boiling).
- Drain the potatoes in a sieve or colander and then return them to the pan to steam dry for 5 minutes (DON’T shake them or they will lose their shape.)
- Carefully remove the hot oven tray from the oven and tip in the potatoes and add a little salt and pepper. Turn the potatoes in the hot oil, spread the potatoes out on the tray in a single layer and return to the oven. Cook for 15 minutes.
- Meanwhile mix the garlic and herbs together in a small bowl.
- After 15 minutes, remove the potatoes from the oven. Add the garlic and herbs mixture and turn the potatoes in the garlic and herbs to ensure they are all coated. Spread out again in a single layer and cook for a further 15 minutes or until golden and crispy.
- Serve as part of a roast dinner, or as a side dish to any meal where you might otherwise serve mashed potatoes or chips!
💭 Recipe Tips
- Use the right potatoes: Opt for starchy varieties like Maris Piper or King Edward for the best texture.
- Don’t overcrowd the pan: Ensure the potato cubes have enough space to crisp up evenly.
- Adjust seasoning: Taste and adjust the salt, pepper, and herb quantities to suit your preference.
- Monitor cooking time: Keep an eye on the potatoes to achieve the desired level of crispiness without burning.
- Experiment with herbs: Feel free to customize the recipe by trying different herbs or adding a hint of paprika for extra flavor.
🍗 What To Serve With Parmentier Potatoes?
Serve Parmentier Potatoes as a side dish alongside roasted or grilled meats such as chicken, steak, or lamb they also pair well with a fresh green salad or steamed vegetables.
🎚 How To Store Leftovers Parmentier Potatoes?
- In The Fridge. To store Leftovers Parmentier Potatoes, place them in an airtight container and refrigerate for up to 3 days.
- In The Freezer. To freeze Leftovers Parmentier Potatoes allow the potatoes to cool completely then transfer them to a freezer-safe container or bag, removing as much air as possible. Freeze for up to 2 months.
🥵 How To Reheat Leftovers Parmentier Potatoes?
- In The Oven: Place Leftovers Parmentier Potatoes on a baking sheet at 350°F (175°C) for 10-15 minutes until heated through.
- In The Air Fryer: Reheat Leftovers Parmentier Potatoes at 350°F (175°C) for 5-7 minutes until crispy.
- In The Microwave: Heat Leftovers Parmentier Potatoes in 30-second intervals, stirring in between, until hot.
FAQs
How Do I Prevent Parmentier Potatoes From Sticking To The Pan?
To prevent Parmentier Potatoes from sticking to the pan, ensure the pan is well-greased with oil or butter before adding the potatoes, avoid overcrowding the pan, allowing space for the potatoes to cook evenly and develop a crispy exterior without sticking.
How Do I Know When Parmentier Potatoes Are Cooked?
Parmentier Potatoes are cooked when they are golden brown and crispy on the outside and tender on the inside. Pierce a potato cube with a fork or knife if it goes through easily with little resistance, they are cooked.
Can I Prepare Parmentier Potatoes In An Air Fryer?
Yes, you can prepare Parmentier Potatoes in an air fryer. Simply toss the potato cubes with oil and seasonings, then air fry at 400°F (200°C) for 15-20 minutes, shaking the basket occasionally for even cooking, until crispy and golden brown.
How Do I Make Parmentier Potatoes With A Crispy Crust?
To make Parmentier Potatoes with a crispy crust, ensure the potatoes are cut into uniform cubes for even cooking. Preheat the oven or air fryer to a high temperature, and toss the potato
Try More Mary Berry Recipes:
- Mary Berry Smoked Haddock And Spinach
- Mary Berry Normandy Chicken
- Mary Berry Celeriac And Potato Mash
Mary Berry Parmentier Potatoes Nutrition Facts
Amount Per Serving
- Calories: 161
- Fat: 7g
- Saturated Fat: 1g
- Sodium: 17mg
- Potassium: 694mg
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 4g
- Vitamin: A 1%
- Vitamin: C 24%
- Calcium: 5%
- Iron: 5.5mg
Mary Berry Parmentier Potatoes
Description
This Mary Berry Parmentier Potatoes recipe is made with olive or rapeseed oil, white potatoes, salt, pepper, rosemary, thyme, and garlic. It takes 60 minutes to make and serves 4 people.
Ingredients
Instructions
- Preheat your oven to 220C / 200C / gas mark 7 / 425F. Place the oil in a large roasting tin / oven tray with sides and place in the oven to heat up.
- Place the chopped potatoes into a large saucepan. Pour over boiling water and par boil on a high heat for 5 minutes (start timing from the moment the potatoes go on, NOT from when they come back up to boiling).
- Drain the potatoes in a sieve or colander and then return them to the pan to steam dry for 5 minutes (DON’T shake them or they will lose their shape.)
- Carefully remove the hot oven tray from the oven and tip in the potatoes and add a little salt and pepper. Turn the potatoes in the hot oil, spread the potatoes out on the tray in a single layer and return to the oven. Cook for 15 minutes.
- Meanwhile mix the garlic and herbs together in a small bowl.
- After 15 minutes, remove the potatoes from the oven. Add the garlic and herbs mixture and turn the potatoes in the garlic and herbs to ensure they are all coated. Spread out again in a single layer and cook for a further 15 minutes or until golden and crispy.
- Serve as part of a roast dinner, or as a side dish to any meal where you might otherwise serve mashed potatoes or chips!
Notes
- Use the right potatoes: Opt for starchy varieties like Maris Piper or King Edward for the best texture.
Don’t overcrowd the pan: Ensure the potato cubes have enough space to crisp up evenly.
Adjust seasoning: Taste and adjust the salt, pepper, and herb quantities to suit your preference.
Monitor cooking time: Keep an eye on the potatoes to achieve the desired level of crispiness without burning.
Experiment with herbs: Feel free to customize the recipe by trying different herbs or adding a hint of paprika for extra flavor.