Crispy Parmentier Potatoes

Total: 50 mins

Take your potatoes to the next level with these herby and garlicky Parmentier potatoes. The potatoes are seasoned with fragrant thyme leaves and garlic and roasted till golden and crisp on the outside and fluffy and light on the inside.

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Ingredients you'll need

1½ kg potatoes
A handful of thyme
3 garlic cloves

From your kitchen

Water
2 tbsp olive oil
Salt & Pepper

Step by step this way

1.
Preheat the oven to 220C/200C fan/gas 7. Cut the potatoes into 2cm cubes. Scoop them into a large pan of well-salted cold water. Bring the water to the boil over a high heat. Boil for 4-5 minutes, then drain then potatoes into a collander and leave the to steam dry for 2 mins.
2.
Meanwhile, pick the thyme leaves off the woody stalk. Use the back of a knife to gently crush the garlic cloves – leaving them in their skin.
3.
Tumble the potatoes into a large roasting tin. Drizzle over 2 tbsp olive oil. Satter over the thyme leaves and 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.
4.
When the potatoes are golden and crisp on the outside and fluffy on the inside, remove from the oven and serve.

This recipe is from

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