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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!

Parmentier potatoes or mini roast potatoes with rosemary and garlic.

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!

Overhead Parmentier potatoes or mini roast potatoes with rosemary and garlic.

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.

Close up parmentier potatoes with rosemary and garlic.

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 and I love them with fish.

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

Parmentier potatoes would also be awesome with a Barnsley chop 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.

Parmentier potatoes or mini roast potatoes served with herb crusted salmon.

Equipment Used

I rarely have recommendations for specific brands, if you have any questions feel free to shout up in the comments below!

  • 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.
Parmentier potatoes or mini roast potatoes with garlic and rosemary served in an stoneware bowl.
Yield: 2 Servings

Parmentier Potatoes Recipe

Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Mini crispy cubes of roasted potato or Parmentier potatoes are a delicious and easy side dish, these are flavoured with rosemary and garlic.

Ingredients

  • 300g (2 Cups) Floury or Mealy Potatoes
  • 2 Tbsp Beef Dripping
  • ½ Tsp Coarse Sea Salt
  • ¼ Tsp Black Pepper
  • 2 Garlic Cloves
  • 2 Sprigs Fresh Rosemary

Instructions

  1. Bring a pan of well-salted water (1 teaspoon of salt to a litre of water) to the boil.
  2. Peel the potatoes and cut them into a 2-2.5cm (3/4-1") dice.
  3. Parboil the potatoes in the salted water for 5 minutes, then drain and allow to steam dry for 5 minutes.
  4. Whilst the potatoes are steam drying place the beef dripping in a baking tray in the oven at 200°C or 400°F.
  5. Dice the garlic as finely as you can and place it in a bowl.
  6. Pick the leaves from the rosemary and chop them as finely as you can.
  7. Add the potatoes to the tray with the beef dripping season with salt and pepper, and then stir to coat the potatoes with the fat. Return to the oven and cook for 15 minutes.
  8. Remove the potatoes from the oven. sprinkle over the garlic and rosemary, stir and return them to the oven for 10 minutes.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 182Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 604mgCarbohydrates: 33gFiber: 4gSugar: 2gProtein: 8g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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