Parmentier Potatoes are a delicious side dish that are so easy to make. Potatoes are cubed, seasoned then roasted or pan-fried until crispy outside and tender inside.
These mini roast potatoes are vegan, gluten-free and ready in 15 minutes . Instructions for oven roasted , pan fried and air fryer method given below.
- About Authentic Parmentier Potatoes
- Crispy Parmentier Potatoes with Rosemary and Garlic Ingredients
- Which potatoes are best
- How to make Parmentier Potatoes Oven roasted Air Fryer Parmentier Potatoes Pan fried
- Pro Tips
- Serving Suggestion
- Storage
- Other Potato Recipes
I love these easy Parmentier Potatoes recipe as an alternative to roast potatoes. They’re quicker to make yet have the same wonderful flavours and textures of roasts.
They’re the perfect side dish for a Sunday roast but equally good midweek!
You can easily find parmentier potatoes in most British supermarkets – Asda, Tesco, Morrisons, Waitrose and M&S, but the homemade versions are so much tastier and fresher.
I’m a big fan of potato side dishes whether its Air Fryer Diced Potatoes , Instant Pot Baby Potatoes or Spicy Bombay Potatoes .
About Authentic Parmentier Potatoes
Parmentier potatoes, also known as “pommes Parmentier” in French, are a classic French dish made from potatoes.
The name “Parmentier” pays homage to Antoine-Augustin Parmentier, an 18th-century French pharmacist and nutritionist who played a significant role in promoting the potato as a staple food in France.
Parmentier potatoes are essentially a variation of roast potatoes, sauteed potatoes or pan-fried potatoes.
Cubed potatoes are cooked until tender. They are commonly seasoned with salt, pepper, and herbs such as thyme or rosemary to enhance their flavor.
The cooking method can vary. Authentic Parmentier Potatoes are either oven-roasted with a drizzle of oil or cooked in a skillet with butter or oil until golden and crispy.
Some variations may include additional ingredients such as onions, garlic, or cheese for added taste and texture.
This potato dish is a versatile side that complements various main courses.
Other French potato recipes include Potatoes Dauphinoise , Potato Gratin and Fondant Potatoes.
Crispy Parmentier Potatoes with Rosemary and Garlic Ingredients
Potatoes – You can either peel or leave potatoes unpeeled
Oil – such as olive oil, sunflower or vegetable oil. Optionally use butter – either vegan or dairy
Seasoning:
Garlic – use either smashed fresh garlic or garlic granules
Herbs – Use either fresh rosemary and thyme however you can use dried herbs too
Salt and black pepper
Which potatoes are best
The best potatoes for making Parmentier potatoes are all-purpose potatoes but most varieties apart from new potatoes work well.
- Yukon Gold potatoes have a creamy texture and buttery flavor, which makes them a popular choice for Parmentier potatoes.
- Red potatoes are another great option for Parmentier potatoes. They have a slightly sweet and creamy flavor and a smooth texture.
- King Edwards or Maris Piper
- Russet Potatoes
How to make Parmentier Potatoes
Peel the potatoes or leave the skin on. Cut them into small cubes or dices 1.5cm thick. Try to make them as uniform in size as possible to ensure even cooking.
Next, par-boil the potatoes.
Place the potato cubes or slices in a pot of water. Bring the water to a boil over medium-high heat and cook the potatoes until they are just tender when pierced with a fork. Be careful not to overcook them, as they can become mushy.
Drain the cooked potatoes.
Oven roasted
Preheat your oven to 400°F (200°C).
In a large mixing bowl, gently toss the potatoes with olive oil or melted butter, ensuring that each piece is coated evenly.
Season the potatoes with salt, pepper, and any desired fresh herbs.
Transfer the seasoned potatoes to a baking tray or a baking sheet lined with parchment paper. Spread them out in a single layer to allow for even browning.
Place the baking dish or roasting tin in the preheated oven and roast the potatoes for about 15-20 minutes, or until they turn golden and crispy on the outside. You can turn them once or twice during the cooking process to ensure even browning.
Once the potatoes are cooked to your desired crispness, remove them from the oven and let them cool for a few minutes.
Air Fryer Parmentier Potatoes
Pre-heat the Air Fryer basket to 200C or 400 F.
Meanwhile, toss together the drained cubed potatoes, olive oil or melted butter, garlic, rosemary and salt.
Arrange the potatoes in the air fryer basket in a single layer.
Air Fry for approximately 10 minutes or until the skin is golden and crispy. Shake at the half way mark to ensure even cooking.
Note that temperatures and cooking time may need adjusting based on air fryer model.
Pan fried
Heat a skillet or frying pan and add either oil or butter of choice. Tip in smashed garlic cloves and rosemary and add the drained potatoes immediately. Season with salt.
Pan fry for approximately 5-10 minutes or until golden on medium heat.
Finish with cracked black pepper.
Pro Tips
- Use fresh garlic and herbs where possible for the best flavor
- Do not boil the potatoes too much – simply par-boil for 3-4 minutes or else the potatoes will become mushy
- Don’t overmix the potatoes too much as they will mash – you want to retain shape
- Try to not overcrowd the pan, baking sheet or air fryer basket to allow the potatoes to become crispy.
- Use other seasonings such as paprika
Serving Suggestion
Parmentier potatoes are a versatile side dish that pairs well with a variety of main courses. These were great with our Chargrilled Vegetable Pizza .
For meat dishes you may want to go for as roasted chicken, steak, fish or lamb.
Vegetarian options include vegetable dishes like Aubergine Parmigiana or these Stuffed Peppers .
Storage
Fridge : Store leftover potatoes in the fridge in an air tight container and consume within 3 days. You can reheat in the microwave, oven, air fryer or in a skillet.
Freezer : You can also freeze parmentier potatoes. Place in a freezer safe container. Freeze for up to 3 months. Reheat directly from frozen in the oven or air fryer until piping hot through. They may not have the same texture as freshly cooked.
Other Potato Recipes
Smashed potatoes in Air Fryer
Air fryer Indian Potatoes
Mexican Cheesy Potatoes
Air fryer Baked Potato (Microwave first)
Potato Tart
Parsley Potatoes – warm baby potatoes tossed in olive oil and fresh parsley
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Parmentier Potatoes
Equipment
- 1 pan
- 1 oven or air fryer
- 1 Knife
- 1 Chopping board
Ingredients
- 3 medium potatoes
- 2 tablespoon olive oil to cook potatoes
- 3 cloves garlic smashed
- 1 tablespoon rosemary or thyme or both
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
Instructions
Prepare the potatoes
- Peel the 3 medium potatoes or leave the skin on. Cut them into small cubes or dices 1.5cm thick. Try to make them as uniform in size as possible to ensure even cooking.
- Next, par-boil the potatoes.
- Place the potato cubes or slices in a pot of water. Bring the water to a boil over medium-high heat and cook the potatoes until they are just tender when pierced with a fork. Be careful not to overcook them, as they can become mushy.
- Drain the cooked potatoes.
Pan fried
- Heat a skillet or frying pan and add either 2 tablespoon olive oil or butter of choice. Tip in smashed 3 cloves garlic and 1 tablespoon rosemary .
- Add the drained potatoes immediately. Season with 1 teaspoon salt .
- Pan fry for approximately 5-10 minutes or until golden on medium heat.
- Finish with 1/2 teaspoon cracked black pepper
Oven roasted
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, gently toss the potatoes with olive oil or melted butter , ensuring that each piece is coated evenly.
- Season the potatoes with salt, peppe r, and any desired fresh herbs .
- Transfer the seasoned potatoes to a baking tray or a baking sheet lined with parchment paper. Spread them out in a single layer to allow for even browning.
- Place the baking dish or roasting tin in the preheated oven and roast the potatoes for about 15-20 minutes , or until they turn golden and crispy on the outside. You can turn them once or twice during the cooking process to ensure even browning.
- Once the potatoes are cooked to your desired crispness, remove them from the oven and let them cool for a few minutes.
Air Fryer Parmentier Potatoes
- Pre-heat the Air Fryer basket to 200C or 400 F .
- Meanwhile, toss together the drained cubed potatoes , olive oil or melted butter, garlic, rosemary and salt.
- Arrange the potatoes in the air fryer basket in a single layer .
- Air Fry for approximately 10 minutes or until the skin is golden and crispy. Shake at the half way mark to ensure even cooking.
- Note that temperatures and cooking time may need adjusting based on air fryer model.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Parmentier Potatoes
Equipment
- 1 pan
- 1 oven or air fryer
- 1 Knife
- 1 Chopping board
Ingredients
- 3 medium potatoes
- 2 tablespoon olive oil to cook potatoes
- 3 cloves garlic smashed
- 1 tablespoon rosemary or thyme or both
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
Instructions
Prepare the potatoes
- Peel the 3 medium potatoes or leave the skin on. Cut them into small cubes or dices 1.5cm thick. Try to make them as uniform in size as possible to ensure even cooking.
- Next, par-boil the potatoes.
- Place the potato cubes or slices in a pot of water. Bring the water to a boil over medium-high heat and cook the potatoes until they are just tender when pierced with a fork. Be careful not to overcook them, as they can become mushy.
- Drain the cooked potatoes.
Pan fried
- Heat a skillet or frying pan and add either 2 tablespoon olive oil or butter of choice. Tip in smashed 3 cloves garlic and 1 tablespoon rosemary .
- Add the drained potatoes immediately. Season with 1 teaspoon salt .
- Pan fry for approximately 5-10 minutes or until golden on medium heat.
- Finish with 1/2 teaspoon cracked black pepper
Oven roasted
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, gently toss the potatoes with olive oil or melted butter , ensuring that each piece is coated evenly.
- Season the potatoes with salt, peppe r, and any desired fresh herbs .
- Transfer the seasoned potatoes to a baking tray or a baking sheet lined with parchment paper. Spread them out in a single layer to allow for even browning.
- Place the baking dish or roasting tin in the preheated oven and roast the potatoes for about 15-20 minutes , or until they turn golden and crispy on the outside. You can turn them once or twice during the cooking process to ensure even browning.
- Once the potatoes are cooked to your desired crispness, remove them from the oven and let them cool for a few minutes.
Air Fryer Parmentier Potatoes
- Pre-heat the Air Fryer basket to 200C or 400 F .
- Meanwhile, toss together the drained cubed potatoes , olive oil or melted butter, garlic, rosemary and salt.
- Arrange the potatoes in the air fryer basket in a single layer .
- Air Fry for approximately 10 minutes or until the skin is golden and crispy. Shake at the half way mark to ensure even cooking.
- Note that temperatures and cooking time may need adjusting based on air fryer model.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This Creamy Cilantro Sauce recipe or Coriander Sauce is a light, fresh sauce that is perfect in wraps, tacos, on veggies, meat or fish. It also works as a salad dressing or dipping sauce too!
You only need 6 ingredients and 2 minutes prep time to make this cilantro cream sauce .
I love it as a dip for these Air Fryer Cauliflower .
- Creamy Cilantro Lime Sauce Ingredients
- How to make Creamy Cilantro Lime Dressing Recipe
- Pro Tips
- Serving Suggestion
- Storage
There are a number of names you can give to this sauce – creamy cilantro sauce, creamy cilantro lime sauce, cilantro cream sauce or creamy cilantro jalapeno sauce .
It is so easy to make – simply place all the ingredients into a blender and blend until you reach your desired consistency!
It is made with fresh cilantro, greek yogurt, jalapenos, garlic, lime juice, olive oil then seasoned with salt and pepper.
You can use creamy cilantro lime sauce on almost everything to add wonderful tangy yet creamy flavors. I love it with Mexican food but it goes surprisingly great with other cuisines like these Indian Onion Bhajis
I love variations to green sauce recipes like this Indian Mint Sauce and Coriander Mint Chutney or Basil Sauce
Creamy Cilantro Lime Sauce Ingredients
Cilantro – aka coriander. You need fresh cilantro leaves and the stems. The stems provide extra flavour, nutrition and texture
Greek yogurt – full fat plain greek yogurt works best but you can use low fat as a healthier alternative. You can also substitute in sour cream or mayonnaise but this will increase the saturated fat in the sauce
Jalapenos – you can also use any green chilli of choice. De seed for a milder sauce. Add more chillies if you want it spicier.
Garlic – fresh garlic cloves are best, as an alternative use garlic powder.
Olive oil – I have used extra virgin olive oil which helps emulsify the sauce
Lime juice – you can also use lemon juice
Salt and black pepper to taste
Optional extras:
Cumin – either cumin seeds or cumin powder. This gives a different flavour that tastes a bit more like coriander chutney.
How to make Creamy Cilantro Lime Dressing Recipe
In a blender or food processor, add the cilantro with some of the stems, garlic, chilli, lime juice, olive oil and seasoning.
Blitz until the mixture is finely minced.
Add in the yogurt and blend again. Blend until you reach whichever consistency you’re after.
By adding the yogurt in after, it allows the blender to crush the coriander a little bit better first.
Serve or store away in airtight jars for later.
Pro Tips
- Use fresh cilantro that you’ve just bought or picked- wilted, yellowing leaves will not produce good results
- Whizz up the cilantro and other ingredients without the yogurt first to finely mince in the blender. Adding the yogurt with the cilantro all at once prevents the leaves, garlic and chili from becoming finely chopped
Serving Suggestion
Use it in burgers, sandwiches, wraps, or as a salad dressing.
Add it to a burrito bowl with this Instant Pot Mexican Cilantro Lime Rice , Avocado and Mango Salsa along with grilled vegetables or even veggie chilli.
It goes great as a dip for quesadillas or wrapped in burritos or these air fryer fajitas .
Enjoy with Indian appetizers such as Air Fryer Onion Bhaji or Poppadoms .
On game day or get-togethers, serve these Crispy Air Fryer Smashed Potatoes or Air fryer Buffalo cauliflower
Have it with chicken, fish or shrimp.
Use it as a dressing for potato salad or eat with roasted potato.
Storage
This cilantro sauce keeps well in the fridge for about a week.
Ensure it is stored in an airtight container or jar.
I do not recommend freezing this sauce.
Other Sauce Recipes
Yogurt sauce (yogurt garlic sauce)
Samosa sauce (12 samosa dipping sauces)
Tamarind sauce
Schezwan sauce
Sour cream and chive dip
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Creamy Cilantro Sauce (Coriander Sauce)
Equipment
- 1 Food processor
Ingredients
- ½ cup cilantro washed then loosly packed cilantro leaves and stems
- 1 cup yogurt greek yogurt
- 2 cloves garlic
- 1 jalapeno or other green chili
- 1 tablespoon lime juice or lemon juice
- 2 tablespoon extra virgin olive oil
- salt and black pepper to taste
Instructions
- In a blender or food processor, add the 1/2 cup cilantro with some of the stems, 2 cloves garlic , 1 jalapeno , 1 tablespoon lime juice , 2 tablespoon extra virgin olive oil and salt and black pepper to taste
- Blitz until the mixture is finely minced.
- Add in 1 cup yogurt and blend again. Blend until you reach whichever consistency you’re after.
- By adding the yogurt in after, it allows the blender to crush the coriander a little bit better first.
- Serve or store away in airtight jars for later.
Video
Notes
Use fresh cilantro that you’ve just bought or picked- wilted, yellowing leaves will not produce good results
Whizz up the cilantro and other ingredients without the yogurt first to finely mince in the blender. Adding the yogurt with the cilantro all at once prevents the leaves, garlic and chili from becoming finely chopped.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
