Parmentier Potatoes Mini Roasted Spuds

Parmentier potatoes are mini roasted spuds and they are delicious, I roast mine in beef dripping and flavour them with rosemary and garlic.

They are simple to make, taking around 35 minutes and they can be roasted in the oven with anything from fish to chicken!

Roasted Cubed Potatoes

The potato is a much-maligned vegetable but to me, they are very special indeed! So much so my site is named after the colloquial Hungarian word for potatoes… yup my site is called Spud in Hungarian!

Parmentier potatoes are roasted cubed mini potatoes. They are very similar indeed to regular roasted potatoes, just smaller and often flavoured with herbs and garlic.

My version is flavoured with garlic and rosemary and of course plenty of salt.

They are named after an 18th-century pharmacist responsible for taking the humble spud from “prison food” to a solid crop in France.

This particular version has become a common interpretation in the English-speaking world and it is simple and delicious.

However, Hachis Parmentier is probably the most “French” version of the dish and it is remarkably similar to a British cottage pie!

Frequently Asked Questions

Does the type of potatoes used really matter?

Yes, definitely because A floury or mealy potato as they are also known will scuff up and deliver those glorious crispy edges.

Look for something like a King Edwards or Maris Piper. If you are in the US something like a Russet or Idaho. If you have to suffer the interminable A, B, and C classification of potatoes look for type C.

Do I have to use beef dripping?

No, but for me, it makes the absolute best Parmentier potatoes! You could use anything from olive oil to vegetable shortening, even lard. Obviously, the first two will make this dish vegan and vegetarian.

Why are the potatoes parboiled?

Parboiling the potatoes gives them both a head start in cooking but also promotes the edges breaking up a little. This means that you get the crispy edges that make these Parmentier potatoes so special.

Can I use something other than rosemary?

Yes, but you will need to add it later if it is a soft herb. Thyme is a glorious addition and can be added in the same way that I do with rosemary.

If you are using a soft herb like parsley or tarragon you will burn them if you cook them for 10 minutes. Add it in a couple of minutes before the potatoes are cooked to prevent this.

Serving Suggestions

Parmentier potatoes are a glorious side dish that sits comfortably alongside dozens of dishes.

They are pictured below with my herb-crusted salmon fillet, above they are served with my black pudding stuffed chicken breast and further up the page with a simply pan-fried salmon fillet, and I love them with fish.

They are great with everything from my pan-fried skate wings and cod mornay to my baked cod with lemon and thyme breadcrumbs.

Parmentier potatoes would also be awesome with a Barnsley chop, my roasted chicken legs and chicory or something like pork chops with cider sauce.

Of course, they also sing wonderfully as part of a Sunday lunch, whether it is roast chicken, this slow cooker roast beef or roast pork.

Oo oo oo, and don’t forget steak! I often serve them with my favourite rump steak and even with surf and turf!

I’ve even served them with my mozzarella-stuffed air fryer chicken breast recipe!

Equipment Used

I rarely have recommendations for specific brands of equipment. If you have any questions feel free to shout up in the comments below the recipe!

• Weighing scales and or measuring cups and spoons.
• Vegetable peeler or paring knife.
• Sharp kitchen knife.
• Chopping board.
• Baking tray.
• Small-medium saucepan (20-24cm).
• Colander or sieve.