Mary Berry’s Parmentier Potatoes is made with floury potatoes, garlic cloves, rosemary, and vegetable oil. This tasty Parmentier Potatoes recipe creates a delicious side dish that takes about 40 minutes to prepare and can serve up to 4 people.
Ingredients Needed
- 1 kg (2.2 lbs) floury potatoes, peeled and cut into 2 cm (¾ inch) cubes
- 4 garlic cloves, bashed
- 2 rosemary sprigs, needles picked and finely chopped
- 4 tbsp (¼ cup) vegetable oil
How To Make Parmentier Potatoes
- Prepare the Potatoes: Place the potatoes in a large pan of cold water and season with a pinch of salt. Bring to a boil over high heat. Drain and let them steam-dry in a colander for a few minutes.
- Preheat the Oven: Heat to 220°C (430°F) or 200°C (390°F) fan/gas 7.
- Roast the Potatoes: Toss the potatoes with garlic, rosemary, and oil on a large baking tray. Season well and mix so each cube is coated. Spread the potatoes in a single layer on the tray.
- Cook: Roast for 30-35 minutes, turning halfway through, until golden and crisp outside and tender inside.
- Serving Suggestion: These potatoes are excellent with roast lamb, fish, or as a tasty alternative to chips or roast potatoes.
Recipe Tips
- Pre-steam Potatoes: Make sure to steam-dry the potatoes thoroughly after boiling to help them crisp up better during roasting.
- Use a Single Layer: Spread the potatoes out in a single layer on the baking tray. Crowding them will cause them to steam rather than roast.
- Turn Halfway Through: Flip the potatoes halfway through cooking to ensure they cook evenly and get crispy on all sides.
- Season Generously: Don’t skimp on the seasoning. Properly seasoning the potatoes before roasting is key for great flavor.
- Adjust Cooking Time: Depending on your oven and the size of the potato cubes, you might need to adjust the cooking time slightly. Check for golden and crispy texture as the best indicator.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Parmentier Potatoes cool to room temperature. Transfer them to an airtight container and refrigerate. They will keep for up to 3 days.
- Freeze: Allow the potatoes to cool completely before freezing. Place them in a freezer-safe container or bag. They can be frozen for up to 1 month. Thaw in the refrigerator overnight before reheating.
- Reheat: Preheat your oven to 200°C (400°F). Spread the potatoes in a single layer on a baking tray and heat for about 10-15 minutes, or until they are crispy and heated through.
Nutrition Facts
Serving Size: 1 serving (¼ of the recipe)
- Calories: 250
- Total Fat: 15g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 150mg
- Potassium: 800mg
- Total Carbohydrate: 30g
- Dietary Fiber: 4g
- Sugars: 2g
- Protein: 3g
Try More Mary Berry Recipes:
- Mary Berry Meat And Potato Pie Recipe
- Mary Berry Red Rice Salad
- Mary Berry Orange And Almond Cake
- Mary Berry Lemon And Coconut Cake
Mary Berry Parmentier Potatoes
Description
Mary Berry’s Parmentier Potatoes is made with floury potatoes, garlic cloves, rosemary, and vegetable oil. This tasty Parmentier Potatoes recipe creates a delicious side dish that takes about 40 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the Potatoes: Place the potatoes in a large pan of cold water and season with a pinch of salt. Bring to a boil over high heat. Drain and let them steam-dry in a colander for a few minutes.
- Preheat the Oven: Heat to 220°C (430°F) or 200°C (390°F) fan/gas 7.
- Roast the Potatoes: Toss the potatoes with garlic, rosemary, and oil on a large baking tray. Season well and mix so each cube is coated. Spread the potatoes in a single layer on the tray.
- Cook: Roast for 30-35 minutes, turning halfway through, until golden and crisp outside and tender inside.
- Serving Suggestion: These potatoes are excellent with roast lamb, fish, or as a tasty alternative to chips or roast potatoes.
Notes
- Pre-steam Potatoes: Make sure to steam-dry the potatoes thoroughly after boiling to help them crisp up better during roasting.
- Use a Single Layer: Spread the potatoes out in a single layer on the baking tray. Crowding them will cause them to steam rather than roast.
- Turn Halfway Through: Flip the potatoes halfway through cooking to ensure they cook evenly and get crispy on all sides.
- Season Generously: Don’t skimp on the seasoning. Properly seasoning the potatoes before roasting is key for great flavor.
- Adjust Cooking Time: Depending on your oven and the size of the potato cubes, you might need to adjust the cooking time slightly. Check for golden and crispy texture as the best indicator.
Mary Berry Parmentier Potatoes