Parmentier Potatoes Mary Berry Recipes

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.

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!

PARMENTIER POTATOES

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.