Crispy Parmentier Potatoes (Roast Potato Cubes)

parmentier potatoes, topped with rosemary leaves, in an cast iron pan.

5 from 2 votes

Crispy Parmentier Potatoes (Roast Potato Cubes)

Crispy, herb-infused parmentier potatoes; a French classic roasted to perfection. This savory vegan side dish is both simple & delicious!

Prep Time10

Cook Time45

Total Time55

Course: Side Dish

Cuisine: French

Diet: Vegan

Servings:

Calories: 305kcal

Author: Max

Equipment

roasting pan or cast iron skillet

Ingredients

4 Tablespoons high-heat oil avocado, coconut, ghee, butter
2 lbs yellow potatoes peeled and cut into ½" cubes
2 6" fresh rosemary sprigs well-cleaned & pat dry
4-5 18g garlic cloves, peeled & sliced
1 teaspoon sea salt plus some for potato water
water for boiling

Instructions

Preheat your oven to 380°F (195°C ).
While the oven is heating, peel your potatoes and cut them into even ½" cubes. This size cubes will ensure that they cook through and get crispy on the outside, but stay fluffy inside. I like to collect my potato pieces in water as I'm cutting them, to help wash off the starch on the outside so that it doesn't end up in the water. Just make sure to rinse the potato pieces before cooking.
Next add the oil to a roasting pan or cast iron pan and add it to the preheating oven. Then bring a large pot of salted water to a boil (a teaspoon of salt will do), add the potato cubes, and cook for about 5 minutes (start the timer as soon as you add the potatoes).
When the timer goes off, drain the potatoes in a colander and let them steam dry for 5 minutes over the pot. Give them a gentle shake in the colander to rough up the edges; this will also help make them extra crispy when baked.
Take the pot of oil out of the oven, add the potatoes (they may sizzle) and then toss or stir them to ensure they're evenly-coated in oil.
Make sure they're not too crowded, then bake in the preheated oven for 20 minutes, or until they're starting to crisp up. Halfway through, give the pan a shake or turn the potatoes with a spatula to ensure even browning.
When the timer goes off, add the garlic and rosemary sprigs, then season generously with the salt. Toss or stir everything together until the potatoes are well-coated with the seasonings, then bake for 20-25 more minutes (convection mode optional).
Raise the oven temperature to 400°F (205°C) during this stage for even stronger crisping, shaking the pan after 10 minutes for the most even browning. Once crispy, take them out and serve parmetier potatoes hot.

Notes

Adding Texture: for even more texture in the final dish, you can smash the roast potato cubes halfway through baking and even leave on the peels, creating more crunchy bits along with the sliced garlic.

Microwaving Parboil: if pressed for time, you can also microwave the cut cubes in water and a dash of salt on high temp for 2-3 minutes. If you plan to do this, preheat the oven with the oiled pan before you start cutting the potatoes.

Serving Suggestions: typically you'd serve roasted parmentier potatoes with steak, but chicken does the trick just as well. Just remember that the potatoes soak up most of the oil in the pan, so opt for leaner cuts of whatever you choose.

Nutrition