French Parmentier Potatoes

This simple and tasty recipe for French Parmentier potatoes is a classic French dish that pairs perfectly with any meal. With only a few ingredients and minimal prep time, these potatoes are sure to become a new family favorite. They are better than any other roasted potato recipe!

about these crispy parmentier potatoes

These crispy Parmentier potatoes are like the best parts of home fries and roasted potatoes combined into one incredible recipe – golden-brown edges, fluffy centers, and loads of flavor.

They’re just as good at breakfast with eggs as they are alongside your Sunday roast. The best part? They’re way easier to make than they look.

You only need a few simple tricks to make them, and they will become your favorite potato side dish instantly. First, a quick parboil before roasting means the insides turn perfectly tender while the outsides develop that irresistible crunch.

Heating the oil in the pan in the oven allows the potato cubes to instantly start to crisp. Finally, spreading the potatoes apart slightly stops the potatoes from steaming, so they get nice and golden brown.

Skip the fussy frying and let your oven do the work. These potatoes come out perfectly crispy every time, and they’re basically impossible to mess up.

ingredients

potatoes. Russet potatoes are best for this recipe as they yield the fluffiest interior and crispy exterior.

oil. We use vegetable oil, but you can use any neutral oil with a high temperature point like avocado oil or olive oil.

garlic. Mince the garlic cloves yourself, or use the shortcut I like to which is a jar of minced garlic.

fresh herbs. You will need a combination of fresh thyme leaves and fresh rosemary leaves for this recipe. While you could use dried herbs, fresh taste so much better!

salt and pepper. We like to use flaky sea salt and freshly cracked black pepper for seasoning.

this recipe’s must haves

Have a sharp chef’s knife and cutting board on hand to prepare the potatoes, chop the herbs, and mince the garlic.

To boil the potatoes use a large pot or a Dutch oven.

Finally, we like to use a 9×13-inch baking dish or cake pan to roast the potatoes.

here’s how to make parmentier potatoes

prepare potatoes

Peel the potatoes and cut them into 1 to 2-inch squares. Try to make the cubes as close to the same size as possible. You can skip peeling the potatoes if you don’t have time for this step.

Add a roasting tin to the oven with oil to preheat the oil.

parboil

Bring a pot of salted water to a boil over high heat. Add the potatoes and cook for 5 minutes. The potatoes should be softened, but will still have a slight crunch to them. Make sure not to overcook them!

Drain them in a colander and allow them to dry completely.

roast

Add the dried, par-boiled potatoes to the pan with hot oil. Turn then around to get the oil on all sides, then spread into an even single layer, allowing a little space between the potatoes to ensure they do not steam.

Bake for 20 minutes, stir in garlic and herbs, then roast for another 15 minutes.

season

Remove from the oven to a serving platter. Season with salt and garnish with freshly chopped parsley.

tips and tricks

avoid splattering oil on yourself. Add the potatoes to the hot pan with oil by pouring them in away from you. That way the hot oil will not splash on you and burn you.

flat layer. Make sure to take a moment to spread the potatoes across the hot baking pan in an even flat layer, leaving space between them. This will give you the crispiest potatoes possible.

skip peeling. If you are short on time, you can skip peeling the potatoes!

More tasty potato side dishes to try out: Mashed Potato Fritters | Fried Mexican Potatoes | Oven Fried Potatoes | Fingerling Smashed Potatoes

how do you pronounce parmentier potatoes?

Here’s how to pronounce parmentier —> paar-muhn-tee-ay. Parmentier is actually an adjective that means “containing or garnished with potatoes.”

do you need to boil the potatoes before roasting them?

Boiling the potatoes before roasting them in the oven is a crucial step! This is how these potatoes come out fluffy on the inside, while also crispy on the outside.

can I freeze parmentier potatoes?

We do not recommend freezing parmentier potatoes. When you freeze the cooked potatoes, they lose both their flavor and their crispy texture!

Need some inspiration for side dishes? Check out my side dish recipes page!

what to serve with parmentier potatoes

These potatoes go with all of your favorite main dishes! From chicken to beef, pork to salmon, there’s never a wrong time to serve these potatoes. We love to bring them out for Thanksgiving, holiday dinners, or simply a weeknight when we want the best roasted potatoes ever.

Looking for inspiration for dinner for this perfect side dish? Here are some of our favorite mains to serve with these potatoes:

• Roasted Chicken with White Wine and Fresh Herbs
• Smoked Beer Brined Turkey
• Grilled New York Strip Steak

how to store

Store. Cool down any leftover parmentier potatoes and store them in the refrigerator for up to 3 days in an airtight container.

Reheat. Reheat on a baking sheet at 400˚F for about 10 to 15 minutes, until warmed through and crispy.

more tasty holiday side dish recipes to enjoy

Instant Pot Mashed Potatoes are made with roasted garlic and parmesan for an easy side dish that comes together quicker than ever.

Creamy four cheese mac and cheese is gooey and perfect for a side dish, or weeknight meal.

Classic sage and onion stuffing is both comforting, hearty, and can be easily made ahead of time.

Finally, if you make this parmentier potatoes recipe, please be sure to give this recipe a star rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on **Instagram, Facebook, or Pinterest** if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

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