Parmentier Potatoes are golden, crispy potato cubes, oven-baked to perfection and sprinkled with fragrant rosemary and lemon salt. These deliciously crunchy potatoes make a versatile side dish for any meal.
Why You’ll Love This
These Parmentier Potatoes are easy to make, require simple ingredients, and are incredibly versatile. They pair well with various main dishes and are perfect for everyday meals and special occasions.
Ingredients You’ll Need
- 1 kg potatoes (e.g., Sebago)
- 3 tbsp olive oil or duck fat
- ¼ tsp baking soda
- 1 tsp rock salt
- Zest of 1 lemon
- 1 tsp fresh rosemary, finely chopped
Instructions
- Preheat Oven: Set the oven to 180°C (350°F).
- Prepare Potatoes: Peel and chop the potatoes into 2.5 cm (1 inch) cubes.
- Boil Potatoes: Bring a pot of water to a boil, add baking soda, and cook potatoes for 5 minutes. Drain and let them steam dry.
- Roughen Potatoes: Place the potatoes back in the pot, cover with a lid, and shake to roughen the edges.
- Roast Potatoes: Heat the olive oil or duck fat in a baking dish in the oven, then add the potatoes and coat them in the oil. Roast for 1 hour, stirring occasionally.
- Prepare Herb Salt: Grind salt, lemon zest, and rosemary in a mortar and pestle until fine.
- Finish and Serve: Drain the roasted potatoes on paper towels, sprinkle with herb salt, and serve immediately.
Serving Suggestions
- Serve alongside meats or fish.
- Pair with truffle aioli or sriracha aioli for a flavorful dip.
How to Store
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to retain crispiness.
Additional Tips
- Both olive oil and duck fat work well for this recipe.
- Baking soda helps to create a fluffy exterior, leading to a crispier texture.
- Substitute fine salt if rock salt is unavailable.
- Use a small food processor if you don’t have a mortar and pestle.
Parmentier Potatoes Recipe
Course: UncategorizedCuisine: FrenchDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
40
minutesCalories
234
kcalIngredients
1 kg potatoes (e.g., sebago)
3 tbsp olive oil or duck fat
¼ tsp baking soda
1 tsp rock salt
Zest of 1 lemon
1 tsp fresh rosemary, finely chopped
Directions
- Preheat Oven: Set the oven to 180°C (350°F).
- Prepare Potatoes: Peel and chop the potatoes into 2.5 cm (1 inch) cubes.
- Boil Potatoes: Bring a pot of water to a boil, add baking soda, and cook potatoes for 5 minutes. Drain and let them steam dry.
- Roughen Potatoes: Place the potatoes back in the pot, cover with a lid, and shake to roughen the edges.
- Roast Potatoes: Heat the olive oil or duck fat in a baking dish in the oven, then add the potatoes and coat them in the oil. Roast for 1 hour, stirring occasionally.
- Prepare Herb Salt: Grind salt, lemon zest, and rosemary in a mortar and pestle until fine.
- Finish and Serve: Drain the roasted potatoes on paper towels, sprinkle with herb salt, and serve immediately.
