cook for crowds
Cooking | Drinking | Enjoying

Parmentier Potatoes


Parmentier Potatoes

Parmentier Potatoes
5th March, 2017

This is one of the greatest tasting potato dishes I know and not only is it simple to make, it's quick as well

Prep takes a few minutes and then bang it in the oven

Ingredients

  • 600g Potatoes
  • 1 tbsp Sunflower Oil
  • 25g Butter, cubed
  • 1 handful chopped Parsley
  • 2 sprigs of Rosemary
  • Salt & Pepper to season
  • 2 cloves of Garlic (optional)

    Method

    Preheat the oven to 200C

    You can peel the potatoes if you like but I still like a bit of skin on them. Top, tail and trim the sides of the potatoes so they are 'rectangular' and then chop into 1cm cubes.

    Finely chop the parsley and cube all the butter

    Place the potatoes into an oven proof dish and drizzle over the oil, scatter over the butter, parsley, add the sprigs of rosemary, season with salt and pepper and give a mix.

    If you want to add the garlic, don't peel it. Add it to the mix with the skin on.

    Put the potatoes into the hot oven and give a quick stir after 10 minutes to stop the potatoes sticking

    Cook for a futher 30 minutes until nice and crispy. Note, you may have to give them a quick shake again to stop sticking