Parmentier Potatoes
These crispy Parmentier potatoes are roasted cubed potatoes. They are perfect as a tasty side dish, and a great alternative to french fries or traditional roast potatoes.
Servings: 4
Calories: 265kcal
Equipment
Ingredients
- 2 pounds potatoes
- 1 teaspoon salt
- 1 teaspoon rosemary
- ½ cup vegetable oil *
Instructions
- Wash and peel the potatoes, then dice them into bite sized chunks.
- Pour the vegetable oil into a baking sheet, and place it in the oven. Preheat the oven to 400 F / 200 C with the oil covered sheet in the oven. This allows the oil to heat up at the same time.
- Add the potatoes to a large pot with water. Bring the potatoes to a boil, and leave them to boil for about 2 minutes before draining off the excess water.
- Carefully take the baking sheet out of the oven. Transfer the potatoes to the baking sheet. Be careful, as the hot oil could splatter.
- Sprinkle salt over the potatoes, and place them in the oven. Bake for about 15 minutes.
- Take the potatoes out of the oven, and flip them over. Sprinkle rosemary or any other seasoning on top. Place them back into the oven, and bake for about 10-15 minutes, or until they are crispy on the outside and soft on the inside.
- Remove the potatoes from the oven, and drain off any excess oil. Serve immediately while the potatoes are warm.
Video
Notes
*Vegetable oil: You will have to use approximately ½ cup vegetable oil to roast Parmentier potatoes, however not all of this oil will be absorbed into the potatoes. By measuring the amount of oil before and after cooking, I calculated that approximately 3 tablespoons, had been absorbed into the potatoes while cooking. The nutritional calculations will take this into consideration, and will therefore be more accurate.
Nutrition
Calories: 265kcal | Carbohydrates: 40g | Protein: 5g | Fat: 11g | Saturated Fat: 9g | Sodium: 595mg | Potassium: 955mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 45mg | Calcium: 28mg | Iron: 2mg