Rosemary Parmentier Potatoes Food

CRUNCHY PARMENTIER POTATOES WITH GARLIC AND HERBS

Steps:

• Switch the oven on to 200C and put the baking sheet with the oil on into the oven.
• Peel and cut your potatoes into cubes. Dry the cubes of potato.
• When the oven has reached temperature, bring out the tray of hot oil and carefully put in the potato cubes and cover in the oil.
• Return to the oven for 40 minutes. Shuffle the potatoes around a couple of times during this cooking time.
• Add the garlic, rosemary, thyme and salt and pepper to the potatoes and cook for another 5 minutes.

PARMENTIER POTATOES

Steps:

• Preheat the oven to 425F / 220C.
• Peel the potatoes and cut them into small ½ inch (1cm) cubes.
• Add the potato cubes to a large pot of cold, salted water and bring to the boil. When it starts fully boiling, drain the potatoes in a colander/sieve. Leave the potatoes in the colander over the pot for a few minutes to steam and dry out. You could also pat them dry with a tea towel.
• Chop half of the rosemary finely and mince/crush the garlic.
• Add the potatoes, garlic and chopped rosemary to a baking tray in a single layer. Don't crowd them and use two trays if necessary. Drizzle the potatoes with the oil and season, then toss to coat. Add the rosemary to the tray(s) and place in the oven.
• Roast for 30 minutes, stirring occasionally so the parmentier potatoes are evenly browned.

OVEN-ROASTED POTATOES WITH GARLIC AND ROSEMARY

Steps:

• Begin by measuring the oil into the roasting tin, then pop it into the oven to heat through. Wash the potatoes but don't scrape the skins off, then cut them into cubes of roughly ½ inch (1 cm). Place them in a clean tea cloth and dry them as thoroughly as you can, then transfer them to a large plate. Remove the tin from the oven, place it over direct heat - the oil needs to be very hot - then carefully slide the potatoes straight into the hot oil. Turn them around to get a good coating of oil, sprinkling in the garlic and rosemary as you go. Return the tin to the oven and roast for 30-40 minutes or until the potatoes are golden brown and crisp. Season with salt and pepper before serving.

ROSEMARY ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
• Remove the potatoes from the oven, season to taste, and serve.