This delicious Mary Berry Parmentier Potatoes recipe is prepared using olive oil, white potatoes, salt, rosemary, and garlic. This flavorful parmentier potatoes recipe is a side dish that takes about 40 minutes to prepare and can serve up to 4 people.
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 the oven: Set your oven to 220°C (200°C fan), gas mark 7, or 425°F. Place the oil in a large roasting tin or oven tray with sides and put it in the oven to heat up.
- Prepare the potatoes: Place the chopped potatoes into a large saucepan. Pour over boiling water and parboil on high heat for 5 minutes, starting from the moment the potatoes are added to the water (not from when they start boiling).
- Drain and dry the potatoes: Drain the potatoes in a sieve or colander, then return them to the pan to steam dry for 5 minutes. Do not shake them to avoid losing their shape.
- Roast the potatoes: Carefully remove the hot oven tray from the oven. Add the potatoes and season with a little salt and pepper. Turn the potatoes in the hot oil, ensuring they are evenly coated. Spread the potatoes out on the tray in a single layer and return to the oven. Cook for 15 minutes.
- Prepare the garlic and herbs: While the potatoes are roasting, mix the grated or crushed garlic and chopped herbs in a small bowl.
- Add garlic and herbs: After 15 minutes, remove the potatoes from the oven. Add the garlic and herbs mixture to the potatoes and turn them to ensure they are all coated. Spread the potatoes out again in a single layer and cook for a further 15 minutes or until golden and crispy.
- Turn the potatoes: After another 15 minutes, check the potatoes to ensure they are golden and crispy. If needed, turn them once more for even cooking.
- Serve: Serve these delicious parmentier potatoes 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
- Parboiling Time: Make sure to parboil the potatoes for exactly 5 minutes, starting from when they are placed in boiling water.
- Steam Drying: Allow the potatoes to steam dry in the pan for 5 minutes to ensure they get crispy in the oven.
- Even Coating: Toss the potatoes well in the hot oil and seasoning to ensure they cook evenly and get crispy.
- Herb Mixture: Finely chop the rosemary and thyme to release their full flavor, enhancing the taste of the potatoes.
What To Serve With Parmentier Potatoes
Serve your tasty parmentier potatoes with grilled asparagus, roasted cherry tomatoes, a fresh green salad, sautéed mushrooms, or a creamy coleslaw.
You can also pair it with garlic butter shrimp, honey-glazed chicken, or a tangy barbecue tofu.
How To Store Parmentier Potatoes Leftovers
To Refrigerate: Allow the parmentier potatoes to cool completely before placing them in an airtight container. Store them in the refrigerator for up to three days. Make sure they are well covered to maintain freshness.
To Freeze: Place the cooled parmentier potatoes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to two months.
How To Reheat Parmentier Potatoes Leftovers
In The Oven: Preheat your oven to 200°C (180°C fan). Spread the potatoes on a baking sheet in a single layer and bake for 15-20 minutes until they are hot and crispy again. Or, cover them with foil to prevent over-browning.
In The Microwave: Place the potatoes on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 2-3 minutes until heated through. Or, stir halfway to ensure even heating.
In The Air Fryer: Preheat your air fryer to 180°C. Arrange the potatoes in a single layer in the basket and cook for 5-7 minutes until they are hot and crispy. Or, shake the basket halfway through for even cooking.
Frequently Asked Questions
Can I use sweet potatoes instead of white potatoes?
Yes, you can use sweet potatoes instead of white potatoes for a different flavor profile. Keep the same preparation steps, but note that sweet potatoes may cook slightly faster, so check for doneness earlier.
Should I peel the potatoes before cooking?
Yes, peeling the potatoes before cooking is recommended to achieve the desired texture. The peel can make the potatoes tougher and less crispy, so removing it will give you the best results.
How can I ensure the potatoes are crispy?
To ensure the potatoes are crispy, make sure to parboil them for exactly five minutes and allow them to steam dry before roasting. Spreading them in a single layer on the baking sheet also helps.
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
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
Description
This delicious Mary Berry Parmentier Potatoes recipe is prepared using olive oil, white potatoes, salt, rosemary, and garlic. This flavorful parmentier potatoes recipe is a side dish that takes about 40 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the oven: Set your oven to 220°C (200°C fan), gas mark 7, or 425°F. Place the oil in a large roasting tin or oven tray with sides and put it in the oven to heat up.
- Prepare the potatoes: Place the chopped potatoes into a large saucepan. Pour over boiling water and parboil on high heat for 5 minutes, starting from the moment the potatoes are added to the water (not from when they start boiling).
- Drain and dry the potatoes: Drain the potatoes in a sieve or colander, then return them to the pan to steam dry for 5 minutes. Do not shake them to avoid losing their shape.
- Roast the potatoes: Carefully remove the hot oven tray from the oven. Add the potatoes and season with a little salt and pepper. Turn the potatoes in the hot oil, ensuring they are evenly coated. Spread the potatoes out on the tray in a single layer and return to the oven. Cook for 15 minutes.
- Prepare the garlic and herbs: While the potatoes are roasting, mix the grated or crushed garlic and chopped herbs in a small bowl.
- Add garlic and herbs: After 15 minutes, remove the potatoes from the oven. Add the garlic and herbs mixture to the potatoes and turn them to ensure they are all coated. Spread the potatoes out again in a single layer and cook for a further 15 minutes or until golden and crispy.
- Turn the potatoes: After another 15 minutes, check the potatoes to ensure they are golden and crispy. If needed, turn them once more for even cooking.
- Serve: Serve these delicious parmentier potatoes as part of a roast dinner or as a side dish to any meal where you might otherwise serve mashed potatoes or chips.