I love making these potatoes because they never fail to turn out perfectly crisp and full of flavor. The hot oil ensures a crunchy coating, while the garlic and herbs add a delicious aroma that fills the kitchen. They go beautifully with roast dinners, grilled meats, or even just a simple salad. Whether I cook them in the oven or the air fryer, they’re always a hit at the table.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 tbsp Olive oil, See notes 1 kg (2.2 lb) Potatoes 3 Cloves of garlic, Peeled and chopped 1 tbsp Fresh rosemary, Finely chopped. See notes 1 tbsp Fresh thyme, Finely chopped. See notes Sea salt and freshly ground black pepper
Directions
I begin by preheating the oven to 200°C/400°F and placing a baking sheet with the olive oil inside the oven to heat up. While it’s heating, I peel the potatoes and cut them into even-sized cubes — about 2cm each — then pat them dry with a clean tea towel to remove any moisture.
When the oven is ready, I carefully take out the hot tray and add the potato cubes, turning them so they’re evenly coated in the oil. I return the tray to the oven and roast the potatoes for about 40–50 minutes, shaking or turning them a couple of times during cooking so they brown evenly.
Once they’re starting to turn golden, I sprinkle over the chopped garlic, rosemary, thyme, salt, and pepper. I give everything a quick toss and return the tray to the oven for another 5 minutes, just until the garlic is fragrant and the herbs are crisp.
To serve, I pile the potatoes into a warm serving dish and scatter over a few extra herbs if I have them on hand. They’re wonderfully crunchy on the outside and soft and fluffy inside — exactly how I like them.
Air Fryer Method: I peel and cube the potatoes, dry them well, and toss them with the oil. I cook them in the air fryer at 200°C/400°F for 20 minutes, shaking the basket halfway through. Then I add the garlic, herbs, salt, and pepper and cook for another 5–10 minutes, until golden and crisp.
Servings and Timing
This recipe serves 4 people and takes around 55 minutes in total — 10 minutes of prep time and 45 minutes of cooking. It’s ideal for Sunday roasts or weeknight dinners when I want something delicious but easy to prepare.
Variations
I sometimes swap the rosemary and thyme for other herbs like parsley or oregano, depending on what I have. For a touch of spice, I sprinkle over a pinch of smoked paprika or chili flakes before roasting. If I want an extra garlicky version, I add whole roasted garlic cloves to the tray. For a cheesy twist, I sprinkle grated Parmesan over the potatoes in the last few minutes of baking.
Storage/Reheating
I store any leftover potatoes in an airtight container in the fridge for up to 3 days. To reheat, I spread them on a baking tray and pop them in a hot oven at 200°C/400°F for 10–15 minutes to bring back their crispiness. They also reheat well in an air fryer for a few minutes. If I’m making them ahead, I sometimes freeze the par-cooked cubes on a tray before roasting — perfect for quick meals later on.
FAQs
What type of potatoes are best for this recipe?
I prefer floury potatoes like Maris Piper, King Edward, or Rooster for the perfect fluffy inside and crispy outside.
Can I use dried herbs instead of fresh?
Yes, I use 1 teaspoon of dried herbs for every tablespoon of fresh herbs.
Do I need to parboil the potatoes first?
No, these roast perfectly without parboiling — the hot oil gives them all the crispness they need.
Can I make these in advance?
Yes, I often prepare the potatoes earlier in the day and roast them just before serving.
How do I make them extra crispy?
I make sure the potatoes are completely dry before roasting and that the oil is hot when I add them to the tray.
Can I add other vegetables?
Yes, I sometimes roast carrots, parsnips, or sweet potatoes alongside them for a colorful side dish.
How do I stop the garlic from burning?
I add it near the end of cooking to keep it golden and fragrant, not bitter.
Can I freeze Parmentier potatoes?
Yes, they freeze well either before or after cooking. I just reheat them in the oven straight from frozen.
What’s the best oil to use?
I usually use olive oil for flavor, but sunflower or vegetable oil also work well.
Can I make them in an air fryer?
Yes, they cook beautifully in the air fryer — golden and crispy in half the time.
Conclusion
These Crunchy Parmentier Potatoes are a simple yet impressive side dish that I love to make for any meal. The combination of crispy golden edges, fluffy centers, and aromatic garlic and herbs makes them irresistible every time. Whether roasted in the oven or cooked in the air fryer, they’re guaranteed to bring comfort and flavor to any table.
Crunchy Parmentier Potatoes are crispy, golden cubes of potato tossed with garlic and herbs for a flavorful, comforting side dish. Perfectly fluffy inside and crunchy on the outside, they’re ideal for roasts, dinners, or any meal that needs a delicious potato upgrade.
Ingredients
2 tbsp olive oil
1 kg (2.2 lb) potatoes, peeled and cut into 2cm cubes
3 cloves garlic, peeled and chopped
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
Sea salt and freshly ground black pepper, to taste
Instructions
Preheat the oven to 200°C/400°F and place a baking sheet with the olive oil inside to heat.
Peel and cut the potatoes into 2cm cubes, then pat dry with a clean towel to remove excess moisture.
Remove the hot tray from the oven and add the potatoes, turning them to coat in the hot oil.
Roast for 40–50 minutes, shaking or turning a couple of times to ensure even browning.
Once golden, sprinkle over chopped garlic, rosemary, thyme, salt, and pepper. Toss gently and roast for another 5 minutes until fragrant and crisp.
Transfer to a serving dish and garnish with extra herbs if desired. Serve hot.
Air Fryer Method:
Toss the peeled, cubed, and dried potatoes with the olive oil.
Cook at 200°C/400°F for 20 minutes, shaking halfway through.
Add garlic, herbs, salt, and pepper, then cook for another 5–10 minutes until golden and crisp.
Notes
Use floury potatoes like Maris Piper, King Edward, or Rooster for the best results.
For a cheesy version, sprinkle grated Parmesan during the last few minutes of roasting.
Smoked paprika or chili flakes can add a flavorful twist.
Store leftovers in the fridge for up to 3 days; reheat in the oven or air fryer to crisp up again.
