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Member recipe

Rosemary Parmentier potatoes

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(17 ratings)

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Serves 2

An easy and very versatile side dish, a good alternative to standard roast potatoes.

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  • 350g (6 medium sized) potatoes
  • 1 tbsp sunflower oil
  • generous knob of butter (melted)
  • 2tsp dried parsley
  • 2 sprigs fresh rosemary
  • salt and pepper


    1. Place large baking tray in oven and preheat to 200C/fan 180C/gas 6.
    2. Peel and dice potatoes into half inch/1cm cubes. Meanwhile melt butter and stir in parsley.
    3. Heat oil in large frying pan. Over a moderate heat, add cubed potatoes and cook for 5-10 minutes, stirring occasionally to prevent potatoes browning or sticking to the pan.
    4. Remove rosemary leaves from tough stalks and finely chop. Transfer potatoes to baking tray. Mix parsley butter in with the potatoes and sprinkle with rosemary and season.
    5. Roast for 30 mins, shaking halfway to prevent sticking.

Comments, questions and tips

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30th Oct, 2010
Found this recipe after having something similar from M&S. It's delicious and never fails!


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