Classic Parmentier Potatoes Recipe: Crispy, Buttery, and Perfect Every Time - 5 Steps

If there’s one potato dish that bridges the gap between rustic comfort and refined dining, it’s Parmentier potatoes. These golden, bite-sized cubes are roasted until irresistibly crispy on the outside while staying buttery-soft on the inside. They work equally well as a sophisticated side for a dinner party or a quick weeknight indulgence.

This parmentier potatoes recipe is rooted in French culinary tradition and named after Antoine-Augustin Parmentier — the man who made potatoes a respected ingredient in France during the 18th century. Parmentier was a pharmacist, nutritionist and potato advocate who, after years of promoting the humble tuber, inspired dishes across Europe that now bear his name.

Serve these alongside a refreshing Cucumber Raita for a light, balanced contrast.

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Ingredients (Serves 4)

• 800g floury potatoes (Maris Piper or King Edward work best)
• 3 tbsp vegetable oil or goose fat (for richer flavour)
• 2 cloves garlic, crushed
• 2 tbsp fresh parsley, finely chopped
• Sea salt, to taste
• Freshly ground black pepper, to taste

Optional extras for variation:

• 1 tsp smoked paprika (adds a subtle smoky warmth)
• 1 sprig rosemary, chopped
• A knob of butter for added richness
• Lemon zest for brightness

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Step-by-Step Method

1. Preheat and Prepare

Set your oven to 200°C (fan 180°C) / Gas Mark 6. Place a roasting tin inside while it heats up. Preheating the tin ensures the potatoes sizzle on contact, giving you that first layer of crispiness.

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2. Peel and Cube

Peel the potatoes and cut them into uniform cubes of roughly 2cm. This size is ideal for getting the perfect ratio of crispy edge to fluffy centre.

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3. Parboil for Perfect Texture

Bring a large pan of salted water to a rolling boil. Add the potato cubes and parboil for 5 minutes until the outer edges start to soften. This step is essential — without parboiling, the centres can remain too firm.

Drain the potatoes thoroughly, allowing them to steam dry in the colander for a few minutes. Excess moisture is the enemy of crispiness.

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4. Fluff the Edges

Gently shake the colander to rough up the edges of the potatoes. These small ridges will catch the hot oil in the oven and crisp beautifully.

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5. Roast Until Golden

Remove your hot roasting tin from the oven and add the oil or goose fat. Carefully tip in the potatoes, tossing gently to coat each piece in the sizzling fat.

Roast for 30–35 minutes, turning halfway through, until the cubes are evenly golden and crisp.

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6. Finish with Fresh Flavour

Once roasted, remove from the oven and toss immediately with crushed garlic, parsley, and your seasoning of choice. Serve while piping hot.

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Chef’s Tips for the Best Results

• Choose floury potatoes: Varieties like Maris Piper or King Edward deliver the fluffiest centres.
• Use very hot fat: Preheating your roasting tin is key to locking in that first crunch.
• Season late: Salt draws out moisture, so add it after roasting to preserve the crispy exterior.
• Keep the cubes even: Consistent size means even cooking and no burnt edges.

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Flavour Variations

1. Garlic & Herb – Toss with thyme, rosemary and roasted garlic cloves.
2. Smoky Paprika – Add smoked paprika before roasting for depth.
3. Cheesy Crust – Sprinkle Parmesan in the last 5 minutes for a savoury hit.
4. Lemon & Dill – Perfect alongside fish dishes.
5. Truffle Oil Drizzle – For a luxe dinner-party finish.

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The History Behind the Dish

Antoine-Augustin Parmentier’s influence on European cuisine cannot be overstated. In the late 1700s, he waged a campaign to convince the French public that potatoes were safe and delicious. To win favour, he hosted lavish dinners featuring potato-based dishes served to royalty and influential figures. Today, his name graces several French classics, from potage Parmentier (leek and potato soup) to the humble Parmentier potato we know and love.

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Perfect Pairings

• With Meat: Roast chicken, slow-cooked lamb shoulder, or pan-seared steak.
• With Fish: Pan-fried salmon with lemon butter or cod in a creamy sauce.
• Vegetarian Pairings: Mushroom bourguignon or grilled halloumi with a tomato salad.

They also shine as part of a buffet spread with other hot sides.

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Make-Ahead and Storage Tips

• Prep Ahead: Cube and parboil earlier in the day, then store in the fridge until ready to roast.
• Freezing: Parboil, cool, and freeze in a single layer before bagging. Roast straight from frozen, adding 10 minutes to the cooking time.
• Reheating: Use a hot oven (200°C) for 10 minutes to bring back the crunch.

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Common Mistakes to Avoid

• Skipping the parboil: Results in undercooked centres.
• Crowding the tin: This traps steam and makes the potatoes soggy. Always use a large enough roasting tray.
• Using low oven heat: A cooler oven won’t crisp the edges.

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Nutrition Per Serving (based on 4 servings)

• Calories: 215 kcal
• Fat: 9g
• Carbs: 31g
• Protein: 3g

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FAQs - Parmentier Potatoes Recipe

Q: Can I make them in an air fryer?
A: Absolutely — cook at 200°C for 18–20 minutes, shaking halfway.

Q: Can I leave the skins on?
A: Yes, especially if you prefer a rustic look and extra fibre.

Q: Can I make them vegan?
A: Yes, simply use vegetable oil instead of goose fat.

Q: What’s the difference between Parmentier potatoes and roast potatoes?
A: Parmentier potatoes are cubed and flavoured with herbs post-roast, while traditional roasts are usually larger pieces flavoured during roasting.

Learn more about the history of Parmentier potatoes and their namesake, Antoine-Augustin Parmentier.