Crispy on the outside, fluffy on the inside, these Parmentier potatoes are a delightful alternative to your usual spuds! Infused with aromatic rosemary and garlic, which is known for its immune-boosting properties, they're incredibly easy to make and will elevate any meal.
bashed
needles picked and finely chopped
peeled and cut into 2cm cubes
Preheat your oven to 220°C (200°C fan/Gas Mark 7).
Place the peeled and cubed potatoes into a large pan of cold water. Add a generous pinch of salt. Bring the water to a boil over a high heat. Once boiling, immediately drain the potatoes using a colander and leave them to steam-dry for a few minutes.
Transfer the steam-dried potatoes to a large baking tray. Add the bashed garlic cloves, finely chopped rosemary, and vegetable oil to the tray. Season everything well with salt and pepper.
Mix all the ingredients thoroughly on the baking tray, ensuring each potato cube is evenly coated in the oil. Gently shake the tray to spread the potatoes out into a single layer.
Roast the potatoes for 35 minutes, turning them halfway through the cooking time. Continue roasting until they are golden and crisp on the outside and tender when pierced with a fork.
For extra crispy potatoes, ensure they are thoroughly steam-dried after boiling. Any residual moisture will prevent them from crisping up properly in the oven.
Don't overcrowd the baking tray. If you're doubling the recipe, use two trays to ensure the potatoes have enough space to roast and crisp rather than steam.