Ingredients
Parmentier Potatoes
- 2 pounds Yukon Gold or floury potatoes peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- 3 cloves garlic finely chopped
- 1 tablespoon fresh rosemary finely chopped
- 1 teaspoon kosher salt plus more for the cooking water and to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley finely chopped
- 1 teaspoon fresh lemon juice optional, to finish
Equipment
- 1 Large saucepan
- 1 large rimmed baking sheet
- 1 Colander
Instructions
Method
- Heat the oven to 425°F (220°C). Place a large rimmed baking sheet in the oven while it heats.
- Put the potato cubes in a saucepan, cover with cold water, and salt the water. Bring to a boil, then simmer for 5 minutes; the edges should soften while the centers remain firm.
- Drain well in a colander and let the potatoes steam-dry for 3 minutes. Shake the colander gently to roughen the surfaces.
- Carefully remove the hot baking sheet. Toss the potatoes with the olive oil, salt, and pepper, spread them in one layer, and roast for 20 minutes.
- Turn the potatoes, add the garlic and rosemary, and roast for 12 to 15 minutes more, until deeply golden and crisp. Toss with parsley and the optional lemon juice, then serve hot.
Nutrition
Serving: 1 serving (1/6 batch)Calories: 240kcalCarbohydrates: 38gProtein: 4gFat: 9gSaturated Fat: 1gSodium: 390mgPotassium: 820mgFiber: 4gSugar: 2g
Video
Notes
- Keep the cubes close to 1 inch so they cook at the same rate.
- Add garlic and rosemary after the first roast so they do not scorch.
- Refrigerate leftovers within 2 hours in a shallow covered container and use within 3 to 4 days.
- Nutrition is an estimate per serving.
