Mary Berry Parmentier Potatoes Recipe

This rustic Mary Berry Parmentier Potatoes Recipe transforms ordinary spuds into tiny, golden nuggets of joy. Diced into small cubes and roasted with garlic and fresh herbs until shatteringly crisp, they offer a faster, crunchier alternative to traditional roast potatoes, bringing a touch of French bistro flair to any family meal.

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Mary Berry Parmentier Potatoes Ingredients

The Potatoes:

• 1 kg (2 lb 4 oz) Potatoes: Floury varieties like Maris Piper or King Edward fluff up best when roasted, creating a crispier exterior than waxy types. Peeled and cut into small 1–2cm cubes.

The Flavoring:

• 3 tbsp Sunflower or Vegetable Oil: For roasting at high heat.
• 1 tbsp Fresh Rosemary or Thyme: Chopped finely. Woody herbs stand up to the roasting time without burning.
• 1 Garlic Clove: Crushed. Added halfway through to prevent bitterness.
• Salt and Freshly Ground Black Pepper: Generous seasoning is key.

How To Make Mary Berry Parmentier Potatoes

1. Prep the Oven: Preheat your oven to 220°C (200°C Fan / Gas 7). A hot oven is essential for crisping the small cubes quickly.
2. Dice and Dry: Peel the potatoes and cut them into uniform 1cm (½ inch) cubes. Crucial Step: Pat them thoroughly dry with a tea towel or kitchen paper. If they are wet, they will steam instead of roast.
3. Season and Coat: Place the potato cubes in a large bowl. Drizzle with the oil and toss well to ensure every single face of the cube is coated. Season generously with salt and pepper.
4. First Roast: Spread the potatoes out in a single layer on a large roasting tin (or two). Do not crowd them. Roast for 20 minutes.
5. Add Aromatics: Remove the tin from the oven. Sprinkle over the chopped herbs and the crushed garlic. Toss the potatoes to mix the flavors and turn them for even browning.
6. Final Crisp: Return to the oven for another 15–20 minutes until the potatoes are deep golden brown and completely crisp on the outside.
7. Serve: Serve immediately while piping hot and crunchy.

Recipe Tips

• Uniformity: Take time to cut the cubes into similar sizes. This ensures they all cook at the same rate, giving you a tray of perfect golden bites rather than a mix of burnt and raw pieces.
• Oil Choice: Mary often uses sunflower oil for its high smoke point, but you can use goose fat or duck fat for an incredibly luxurious, savory crust.
• Garlic Timing: Adding the garlic at the beginning would cause it to burn and turn bitter by the time the potatoes are done. Adding it halfway through infuses the oil just enough.
• Space: Crowding is the enemy of crunch. If your tin looks full, split the batch onto two trays. The potatoes need hot air to circulate around them.

What To Serve With Parmentier Potatoes

• Steak: The perfect “steak frites” alternative.
• Roast Chicken: A quicker side than traditional roasties.
• Fried Eggs: Top leftover potatoes with an egg for a breakfast hash.
• Aioli: Serve with garlic mayo for dipping.

How To Store Parmentier Potatoes

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: To restore the crunch, spread them on a baking sheet and blast in a hot oven (200°C) for 10 minutes. Microwaving makes them soggy.
• Freeze: You can freeze par-roasted potatoes, but fully roasted ones tend to become hollow when frozen.

Mary Berry Parmentier Potatoes Nutrition Facts

• Calories: 220 kcal
• Fat: 8g
• Carbohydrates: 32g
• Protein: 4g
• Fiber: 3g

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Mary Berry Duchess Potatoes Recipe
• Mary Berry Lyonnaise Potatoes Recipe
• Mary Berry Twice Cooked Roast Potatoes​ Recipe