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If you’re looking for a roast potato alternative, these crispy, golden Parmentier Potatoes are the perfect match. A cross between a chip and a roastie, these little potato cubes are crisp on the outside and fluffy on the inside. Plus they’re gluten free and vegan!
If you’ve never tried Parmentier Potatoes before then stop everything you’re doing because your world is about to be ROCKED.
These little golden cubes of crispy potato heaven are first parboiled and then roasted in oil, garlic and rosemary to create an absolutely epic gluten free side dish.
They are gluten free, dairy free, and completely adaptable to any meal. Enjoy them as an alternative to roast potatoes or chips with meat, fish or main of your choice.
It would be delicious served alongside a leafy green salad and mains like my spicy breaded chicken, summer roast chicken or slow cooker pulled pork.
And of course as part of a roast dinner served with classic side dishes like my roast chantenay carrots and gluten free cauliflower cheese.
Parmentier Potatoes Ingredients
All you need to make this easy Parmentier Potatoes recipe are five simple ingredients:
- Potatoes – Ideally use floury potatoes like Maris Piper or King Edward potatoes in the UK, or Russet potatoes in the US.
- Olive Oil – You can use vegetable oil if you prefer but I like the flavours of olive oil.
- Salt Flakes – Maldon salt flakes are my favourite but any salt will work.
- Rosemary – You can use dried or fresh herbs depending on what you have. If you don’t like rosemary, thyme works well too.
- Garlic – I always use frozen chopped garlic for ease but you can use whole cloves.
This recipe is naturally gluten, dairy and egg free (making it vegetarian and vegan too) so it will be suitable for most diets.
If you cannot tolerate garlic or want a low-FODMAP version, you could substitute the garlic for garlic-infused olive oil instead.
How to make Parmentier Potatoes
Making these crispy, delicious potato cubes is actually very simple – anyone can do it!
To make my easy homemade Parmentier Potatoes:
- Peel the potatoes. Cut them into 2cm cubes and then place in a pan of cold, salted water. Bring the pan to the boil, then boil the potatoes for 3-4 minutes. Meanwhile, preheat the oven tom 220C / 200C / Gas Mark 6.
- Once the potatoes have drained for a few minutes, give them a gentle shake to get off any last drips then pour onto a large baking tray.
- Drizzle the potatoes with the oil, a good pinch of salt flakes, rosemary and garlic, then toss well to ensure they are all coated. Make sure the potatoes are in one even layer, with space between them – this will ensure they crisp up.
- Place the potatoes in the hot oven for 35-40 minutes, turning them half way through.
- Remove from the oven, sprinkle with extra salt flakes and serve hot with meat or fish.
Don’t forget to scroll down for my printable recipe card too!
Frequently Asked Questions
Before we get stuck into this recipe, here are some answers to frequently asked questions about Parmentier Potatoes…
Yes, these Parmentier Potatoes only use potato, salt, oil, garlic and rosemary, all of which are naturally gluten free. These potatoes are 100% coeliac-safe.
These crispy potato cubes work best with floury potato types such as King Edward or Maris Piper potatoes. In the US you’ll want something like a Russet potato. I have also made these with the ‘baking potatoes’ you can buy in UK supermarkets and they have worked well. But the more floury the potato type, the better.
I always thought they were called parmentier potatoes because they are made with parmesan – but neither of those things are true! They do, in fact, NOT contain parmesan and are apparently named after a Frenchman named Antoine-Augustine Parmentier. Mr Parmentier lived from 1737 until 1813 and turned potatoes into a fashionable dish – unsurprisingly given how tasty these are!
Cutting parmentier potatoes into cubes is simple. First peel the potatoes, then cut them into slices around 2cm thick. Cut the slices into 2cm strips, then these into 2cm cubes. Some people trim the potatoes into a square shape first, but I don’t believe in wasting perfectly good potato! Any misshapen offcuts just become extra crispy and delicious in the oven.
Yes! If you want to make my Parmentier Potatoes in the air fryer, follow steps 1-3 of the recipe, parboiling them, draining, then coating in oil, salt and rosemary. Tip the potatoes into the air fryer tray and air fry at 200C for 25 minutes, shaking the basket to turn them at least once during cooking.
I really recommend parboiling your potatoes before putting them in the oven when making Parmentier Potatoes. That step is there for a reason! Parboiling them ensures they have a lovely, fluffy inside and helps them crisp up on the outside.
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Parmentier Potatoes (GF/DF)
These easy Parmentier Potatoes are like a cross between a roast potato and a chip - crispy on the outside and fluffy inside. Gluten free, dairy free and vegan and a great alternative to roast potatoes.
Ingredients
- 500g floury potatoes
- 2 tbsp olive oil
- Sea salt flakes
- 1 tsp rosemary (dried or fresh)
- 1 tsp chopped garlic
Instructions
- Peel the potatoes. Cut them into 2cm cubes and then place in a pan of cold, salted water. Bring the pan to the boil, then boil the potatoes for 3-4 minutes. Meanwhile, preheat the oven tom 220C / 200C / Gas Mark 6.
- Once the potatoes have drained for a few minutes, give them a gentle shake to get off any last drips then pour onto a large baking tray.
- Drizzle the potatoes with the oil, a good pinch of salt flakes, rosemary and garlic, then toss well to ensure they are all coated. Make sure the potatoes are in one even layer, with space between them - this will ensure they crisp up.
- Place the potatoes in the hot oven for 35-40 minutes, turning them half way through.
- Remove from the oven, sprinkle with extra salt flakes and serve hot with meat or fish.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 356Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 317mgCarbohydrates: 54gFiber: 6gSugar: 3gProtein: 6g
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