PARMENTIER POTATOES
Parmentier Potatoes are cubed pieces of potatoes that are roasted with garlic and herbs until golden and crunchy. Best served with other French recipes.
Provided by Michelle Minnaar
Categories Side Dish
Time 55m
Number Of Ingredients 6
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!
Nutrition Facts : ServingSize A side dish size, Calories 272 calories, Sugar 2.9 g, Sodium 41 mg, Fat 10.8 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 41 g, Fiber 6.5 g, Protein 4.5 g, Cholesterol 0 mg
EASY HOMEMADE PARMENTIER POTATOES
Delicious mini roast potatoes coated in garlic and herbs, these Easy Homemade Parmentier Potatoes are one of my favourite side dishes. Perfect as an alternative to traditional roast potatoes to go with your Sunday roast dinner...but really quick to make, so great midweek too! (Serves 4-6 depending on appetite.)
Provided by Eb Gargano
Categories Side Dish
Time 45m
Number Of Ingredients 6
Steps:
- Preheat your oven to 220C / 200C / gas mark 7 / 425F. Place the oil in a large roasting tin / oven tray with sides and place in the oven to heat up.
- Place the chopped potatoes into a large saucepan. Pour over boiling water and par boil on a high heat for 5 minutes (start timing from the moment the potatoes go on, NOT from when they come back up to boiling).
- Drain the potatoes in a sieve or colander and then return them to the pan to steam dry for 5 minutes (DON'T shake them or they will lose their shape.)
- Carefully remove the hot oven tray from the oven and tip in the potatoes and add a little salt and pepper. Turn the potatoes in the hot oil, spread the potatoes out on the tray in a single layer and return to the oven. Cook for 15 minutes.
- Meanwhile mix the garlic and herbs together in a small bowl.
- After 15 minutes, remove the potatoes from the oven. Add the garlic and herbs mixture and turn the potatoes in the garlic and herbs to ensure they are all coated. Spread out again in a single layer and cook for a further 15 minutes or until golden and crispy.
- Serve as part of a roast dinner, or as a side dish to any meal where you might otherwise serve mashed potatoes or chips!
Nutrition Facts : Calories 161 kcal, Carbohydrate 21 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 17 mg, Fiber 4 g, ServingSize 1 serving
PARMENTIER POTATOES (CUBED POTATOES)
Are you looking for that speedy homemade roasted potatoes to put on your table? This Parmentier potatoes here are what you need to make. Not only does it look great, it tastes so delicious, flavourful and crispy on the outside. These herby cubed potatoes are so easy to make, and they make a perfect side to many dishes.
Provided by Ajoke
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Preheat the oven at 190C/385F and prepare a baking tray by lining it with a baking or parchment paper. Alternatively, spray the pan with a baking spray
- Peel the potatoes and cut into cube sizes about 1inch thickness, transfer into a bowl and rinse under cold water.
- Add the rinsed cubed potatoes in a pan, cover with cold water, add salt to taste and bring to boil for 5 minutes. Take it off the heat and drain in a colander until moist free. Transfer into a dry bowl
- Add rosemary, parsley, oregano, red pepper flakes, garlic granules and olive oil to the potatoes and toss to combine until potaties are well coated.
- Spread the potatoes on a single layer on the prepared baking tray and place in the oven.
- Roast in the oven for 20 minutes or until crispy and golden, flipping occasionally so it cooks evenly. Take it out of the oven and serve with main dishes of choice and enjoy.
Nutrition Facts : Calories 239 kcal, Carbohydrate 40 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, Sodium 46 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
PARMENTIER POTATOES
Serve parmentier potatoes instead of chips or roasties for a more elegant side. This is a classic dish flavoured with rosemary and garlic, and it's easy to make
Provided by Anna Glover
Categories Side dish
Time 1h
Yield Serves 4 as a side
Number Of Ingredients 4
Steps:
- Tip the potatoes into a large pan of cold water and season with a large pinch of salt. Bring to the boil over a high heat, then immediately drain and leave to steam-dry for a few minutes in a colander.
- Heat the oven to 220C/200C fan/gas 7. Tip the potatoes onto a large baking tray along with the garlic cloves, rosemary and oil. Season well, then mix everything thoroughly so each potato cube is coated in the oil. Shake the tray gently to spread the potatoes out into a rough single layer. Roast for 30-35 mins, turning halfway through, until the potatoes are golden and crisp on the outside and tender when pierced with a fork. Serve with roast lamb, fish or as an alternative to chips or roast potatoes.
Nutrition Facts : Calories 279 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.01 milligram of sodium
POTAGE PARMENTIER (POTATO & LEEK SOUP) - JULIA CHILD
Posted here for safekeeping. This is the basic recipe with variations, so you can create your own favorite version. I usually make this non-dairy using vegetable stock, which I actually prefer over the dairy version given here. I usually cook my soup for less time than this recipe indicates and it comes out fine.
Provided by coconutty
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Simmer vegetables, water and salt together, partially covered, 40-50 minutes until vegetables are tender.
- Mash the vegetables in the soup with a fork, or puree in blender. Correct seasoning.
- Off heat and just before serving, stir in cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.
- Good hot, cold or room temperature.
- Variations:.
- The following may be simmered with the potatoes and leeks at the start:.
- Sliced or diced carrots or turnips.
- Peeled, seeded or chopped tomatoes or strained, canned tomatoes.
- Half-cooked dried beans, peas, or lentils, including their cooking liquid.
- The following may be simmered for 10-15 minutes with the soup after it has been pureed:.
- Fresh or frozen diced cauliflower, cucumbers, broccoli, Lima beans, peas, string beans, okra or zucchini.
- Shredded lettuce, spinach, sorrel, or cabbage.
- Diced, cooked leftovers of any of the preceding vegetables.
- Tomatoes, peeled, seeded, juiced and diced.
Nutrition Facts : Calories 180.6, Fat 5.9, SaturatedFat 3.5, Cholesterol 20.6, Sodium 1785.2, Carbohydrate 29.8, Fiber 3.8, Sugar 3.5, Protein 3.7
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BEST PARMENTIER POTATOES RECIPE - HAPPY FOODS TUBE
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5/5 (5)Total Time 55 minsCategory Side DishCalories 235 per serving
- Cut the potatoes into small cubes, possibly similar looking and transfer them into a pot. Pour in just enough water so they are covered. Cover with a lid and bring to a boil. Leave them on for about 2 more minutes, then drain the liquid.
- Transfer them into a bowl and add olive oil, salt, pepper, black pepper, parsley and rosemary, and toss until they are all covered evenly.
- Spread them onto a baking tray in one layer and bake until they are nice golden brown and crispy on the edges, turning them over 20 minutes into roasting (Mine take about 35 minutes until nice and crispy).
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