Mary Berry Parmentier Potatoes

This isn’t just roasted potatoes.
Mary Berry’s Parmentier Potatoes are the kind of side dish that steals the show: tiny golden cubes, crispy edges, soft middles, and the smell of garlic and herbs filling the kitchen.

They’re simple. They’re rustic. They’re what every roast dinner secretly dreams about.

Why These Parmentier Potatoes Work So Well

Dicing the potatoes small means more crispy bits — and everyone knows the crispy bits are the best part.
Par-boiling them first gives you that fluffy inside.
The hot oil jumpstarts the roasting, and the garlic and herbs coat every surface like a blessing.

You’re not just making potatoes — you’re making happiness.

Ingredients (And Why They Matter)

White potatoes: Go starchy — Maris Piper, King Edward, or Russets. Crisp outside, fluffy inside.
Olive oil or rapeseed oil: Helps them roast and gives flavor.
Salt and pepper: Basic, but without them? Flat.
Fresh rosemary and thyme: Real herbs, not dried dust — lift the whole thing.
Garlic cloves: Grated or crushed — they melt into the potatoes while roasting.

How to Make It

1. Get Your Tray and Oven Ready

Heat your oven to 220°C / 200°C fan / 425°F / Gas Mark 7.
Pour the oil into a big roasting tray.
Pop the tray into the oven to get ripping hot while you sort the potatoes.

Pro Tip: Hot tray = instant sizzle when potatoes hit = crispy heaven.

2. Par-Boil the Potatoes

Peel and dice your potatoes into little 1cm cubes.
Toss them into boiling water and par-boil for exactly 5 minutes.

(Clock starts when they hit the water — not when it re-boils!)

Drain them gently — no shaking or roughing them up. You want cubes, not mashed bits.

Steam dry them in the colander or pan for 5 minutes while you get the herbs ready.

3. Roast the First Round

Carefully — seriously, hot oil! — tip the potatoes into the tray.
Season with salt and pepper.
Toss to coat them all in the oil, spread them out in a single layer, and slide the tray back into the oven.

Roast for 15 minutes.

4. Herb and Garlic Time

While the spuds start crisping, mix your chopped rosemary, chopped thyme, and crushed garlic in a small bowl.

After 15 minutes, pull the tray out.
Toss the herb-garlic mix through the potatoes gently.
Spread them out again.
Back into the oven for another 15 minutes — or until they’re golden, crispy, and smell absolutely outrageous.

5. Serve It Up

Spoon them straight onto a big plate.
Crispy edges, fluffy insides, little bits of roasted garlic clinging to everything.

You’re not gonna have leftovers. Promise.

Common Mistakes and How to Dodge Them

What Went Wrong	Why It Happens	How to Fix It
Potatoes not crispy	Tray/oil not hot enough	Preheat tray with oil
Potatoes falling apart	Overboiled or roughed up	Par-boil gently, no shaking
Burnt garlic	Added too early	Always toss garlic halfway through, not at start
Potatoes sticking	Not enough oil or overcrowding	Generous oil, spread out in one layer

What to Serve With Parmentier Potatoes

• Roasted chicken with loads of gravy
• Steak or lamb chops for serious comfort food
• Grilled salmon or sea bass
• Hearty winter salads with mustard dressing
• Anything where you need that crispy, carby hug on the side

How to Store and Reheat

Fridge: Cool completely, store in a sealed container, good for 3 days.
Freezer: Freeze after cooling — lay them flat first so they don’t clump.

To reheat:

• Oven: 350°F for 10–15 minutes until hot and crispy again
• Air fryer: 5–7 minutes at 350°F for bonus crunch
• Microwave: Only if desperate — you’ll lose the crisp

A Quick Bite of History

Parmentier potatoes are named after Antoine-Augustin Parmentier, the Frenchman who convinced Europe potatoes weren’t just for animals.
Crispy, golden, roasted cubes? We owe him big time.

Try More Mary Berry Recipes:

• Mary Berry Boulangère Potatoes
• Mary Berry Lyonnaise Potatoes
• Mary Berry Dauphinoise Potatoes