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Parmentier potatoes in a bowl

Parmentier potatoes

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 as a side

Serve parmentier potatoes instead of chips or roasties for a more elegant side. This is a classic dish flavoured with rosemary and garlic, and it's easy to make

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal279
fat11g
saturates1g
carbs38g
sugars2g
fibre4g
protein4g
salt0.01g
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Ingredients

  • 1kg floury potatoes, peeled and cut into 2cm cubes
  • 4 garlic cloves, bashed
  • 2 rosemary sprigs, needles picked and finely chopped
  • 4 tbsp vegetable oil

Method

  • STEP 1

    Tip the potatoes into a large pan of cold water and season with a large pinch of salt. Bring to the boil over a high heat, then immediately drain and leave to steam-dry for a few minutes in a colander.

  • STEP 2

    Heat the oven to 220C/200C fan/gas 7. Tip the potatoes onto a large baking tray along with the garlic cloves, rosemary and oil. Season well, then mix everything thoroughly so each potato cube is coated in the oil. Shake the tray gently to spread the potatoes out into a rough single layer. Roast for 30-35 mins, turning halfway through, until the potatoes are golden and crisp on the outside and tender when pierced with a fork. Serve with roast lamb, fish or as an alternative to chips or roast potatoes.

Goes well with

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