Delicious mini roasted cubed potatoes that don't need any parboiling! Potatoes parmentier are the perfect quick and easy weeknight baked potato dish, but also look so classy at a dinner party. Five minutes' prep, then the oven does the rest!
2teaspoonsdried herbs(I like mixed herbs, but basil, oregano, thyme, marjoram, sage, rosemary, or any mixture you like OK.) Substitute with 2 tablespoons 'hardy' fresh herbs such as thyme or rosemary.
1teaspoongarlic powder
½teaspoonsalt
¼teaspoonpepper
To serve (optional)
Fresh chopped herbs such as parsley, basil, coriander or chives.
Roast the potatoes parmentier for around 40 minutes or until they are tender inside and nicely golden brown and crisp on the outside. Toss well again half way through the cooking time for even browning/crisping.
Empty into a nice serving dish and serve while still hot/warm and crispy. Scatter with fresh herbs to serve if you like.
Fresh chopped herbs such as parsley, basil, coriander or chives.
Notes
Type of potatoes: Ultimately any kind is fine. However, great choices include potatoes that hold up well roasted such as red potatoes, Yukon Gold or even just all-purpose potatoes.You can even use sweet potatoes for a colorful and sweeter twist on classic potatoes parmentier. However, reduce the oven temperature to 375F/190C and roast for 30-40 minutes, keeping a close eye on them towards the end of the cooking time to avoid burning.How to serve: This makes a perfect 'classy' but easy midweek side dish, but is also great to serve to guests in a nice serving bowl. Scatter over fresh herbs before serving if you like.Parmentier potatoes also make great breakfast/brunch potatoes! Serve on the side with eggs and bacon, or with a runny egg on top!Variations: Feel free to play around with different dried or fresh herbs and spices. Ideas include paprika, cumin, red pepper flakes, and onion powder. Add some different veggies! Toss chopped red bell peppers, chopped onions, diced zucchini, or chopped fresh fennel through the potatoes around half way through cooking.Make 'loaded potatoes' with melted cheese, sour cream/Greek yogurt and chives on top. I would also add some sliced or mashed avocado! Meat lovers could add cooked bacon, pancetta or chorizo. How to reheat: Spread out evenly over a baking sheet and reheat at 350°F/175°C for around 15 to 20 minutes or until crisp again. If they are browning too much, tuck aluminum foil over the top.Air fryer instructions: Halve the amount, unless you have a very large air fryer. Preheat to 375°F/190°C (may vary slightly depending on air fryer). Air fry for 15-20 minutes or until evenly browned and crisp. Toss half way through cooking.