Crispy Parmentier Potatoes
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Total: 50 mins
Take your potatoes to the next level with these herby, garlicky Parmentier Potatoes. They're seasoned with fragrant thyme leaves and garlic and roasted till golden and crisp with soft, fluffy middles.
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252 kcal
(per portion)
Ingredients you'll need
  • 1 kg potatoes
  • A handful of thyme
  • 2 garlic cloves
From your kitchen
  • 3 tbsp olive oil
  • Sea salt + black pepper
Step by step this way
  • 1.

    Preheat the oven to 220°C/Fan 200°C/Gas 7. Put a pan of water on to boil.

  • 2.

    Scrub and peel the potatoes. Chop the ends off, then the fat cheeks on the side to make rectangular blocks. Chop these blocks into 1cm-thick cubes. Halve or quarter the end pieces you sliced off the potatoes. Scoop the potatoes into the pan of boiling water. Bring to the boil and as soon as it boils, take off the heat. Drain the potatoes and set aside.

  • 3.

    Pick the thyme leaves off the woody stalks. Use the back of a knife to gently crush the garlic cloves – leaving them in their skins.

  • 4.

    Tumble the potatoes into a large roasting tin. Drizzle over 3 tbsp olive oil. Satter over the thyme leaves and drop in crushed garlic cloves. Season generously with salt and pepper. Toss well to coat. Slide the roasting tin into the oven and roast for 30-35 mins, turning halfway.

  • 5.

    When the potatoes are golden and crisp, remove from the oven and serve straight away.

This recipe is from
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