Crispy Parmentier Potatoes

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.
Put a pan of generously salted water on to boil. Scrub and peel the potatoes. Dice the potatoes into 1cm-thick cubes. 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.
2.
Pick the thyme leaves off their woody stalks. Use the back of a knife to gently crush the garlic cloves, but leave them in their skins. When the chicken comes out of the oven, keep the temperature set to 200°C/Fan 180°C/Gas 6.
3.
Tumble the potatoes into a large roasting tin. Drizzle over 3 tbsp olive oil. Scatter over the thyme leaves and drop in crushed garlic cloves. Season with salt and pepper. Toss well to coat. Slide the tin into the oven and roast for 30-35 mins, turning halfway.
4.
When the potatoes are golden and crisp, remove from the oven and serve.

This recipe is from

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