Parmentier Potatoes James Martin Food

PARMENTIER POTATOES

Steps:

• Preheat the oven to 200°C / fan 180°C / 400°F / gas mark 6.
• Place the oil in a large roasting tin and place in the oven.
• Parboil the potatoes in a large pot of salted water over a high heat for 5 minutes. Do not overcook!
• They should still have a slight crunch to them.
• Drain them in a colander and let them completely dry.
• Remove the roasting tin from the oven and carefully place the potato cubes in a single layer.
• Turn them around a bit for all surfaces to get covered in oil.
• Roast in the oven for 20 minutes, then stir in the garlic and fresh herbs.
• Return to the oven for another 15 minutes or until the potatoes are golden and crispy.
• Season to taste and serve immediately. Parmentier Potatoes work as a side dish for most western meals. Enjoy!

ROSEMARY PARMENTIER POTATOES

Steps:

• Place large baking tray in oven and preheat to 200C/fan 180C/gas 6.
• Peel and dice potatoes into half inch/1cm cubes. Meanwhile melt butter and stir in parsley.
• Heat oil in large frying pan. Over a moderate heat, add cubed potatoes and cook for 5-10 minutes, stirring occasionally to prevent potatoes browning or sticking to the pan.
• Remove rosemary leaves from tough stalks and finely chop. Transfer potatoes to baking tray. Mix parsley butter in with the potatoes and sprinkle with rosemary and season.
• Roast for 30 mins, shaking halfway to prevent sticking.

PARMESAN-ROASTED POTATOES

Steps:

• Heat oven to 220C/fan 200C/gas 7. Place the potatoes into a pan of salted water, bring to the boil and simmer for 2 mins exactly. Drain well and toss in a little of the oil to coat.
• Stir the flour, parmesan, herbs and nutmeg together in a dish with a small pinch of salt and toss the potatoes in the mix until evenly coated. Heat a good layer of oil in a shallow, non-stick roasting tray on a hob or in the oven, then carefully add the potatoes to the tray. Turn the potatoes to coat them in the oil and roast for 40 mins, turning once. If they feel like they are sticking to the pan, don't move them, just leave them for the full time. Roast until golden brown and crisp, and serve straight away.

GRATIN MEATBALLS PARMENTIER

Steps:

• Preheat oven to 400° F.
• Boil potatoes for 10 - 20 minutes until tender.
• Let potatoes cool slightly and then slice as pictured.
• Mix ground Beef, chopped Onions, Paprika, Parsley, Salt and Pepper and form meat balls as pictured.
• Make Béchamel Sauce.
• Assemble Potatoes and Meat Balls as pictured and pour Béchamel Sauce over the top.
• Sprinkle grated Mozzarella over the top.
• Bake for 25-30 minutes at 400° F. until meat balls are cooked (160°F.) and top is browned.

PARMENTIER (FRENCH-STYLE) POTATO SALAD

Steps:

• Peel and cut the red onion into 8 wedges, finely chop the garlic, rinse the lentils, place them in a wok of boiling water and cook rapidly for 10 minutes. Reduce the heat and cook for a further 10 minutes, then drain and rinse.
• Cut the potatoes into bite-sized pieces, heat the oil in a frying pan or wok, add the potatoes and stir-fry for 3-4 minutes. Add the onion and stir-fry for a further 3-4 minutes.
• Stir the mustard seeds into the pan or wok and stir over the heat until they are no longer popping. Add the lentils and mix well.
• Remove the pan from the heat and transfer the mixture to a serving dish. Allow it to cool.
• MAKING THE DRESSING: Put the olive oil, balsamic vinegar, lemon juice and coriander in a jug. Season to taste and whisk well.
• Add the dressing to the salad and toss lightly, then serve.