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AFTER SCHOOL BANANA CHOCOLATE CHIP CHUNKERS

I always buy a bundle of bananas at the market, only 1 of 4 of us actually snacks on a banana, which leaves lots of moments of overripe bananas that are too ripe for snacking but perfect for baking. 4 of 4 like the baked goods with the bananas. You’re welcome for my elementary math equation proving it is in fact, worth buying the bananas.

These are my favorite sorts of treats to make for and with the kids. Everything mashes up in one bowl, they’re easy on the sugar, packs in a lunchbox and they are free of the glutens and dairy so any person that comes over with a dietary preference, has a snack. I know when we’ve made them a dozen times, they are worth sharing here, so hope you have bananas ready to go soon (extra extra brown! don’t bother if they are pretty and yellow!). xo

AFTER SCHOOL BANANA CHOCOLATE CHIP CHUNKERS

Makes 12

Gluten free, dairy free and honestly, you can skip the egg if you need to and I believe they’ll still hold. I’ve been making these when I have dead bananas, but banana bread feels like too much. A tray of these will be gone before the end of the day and they hold up in a lunch box too.

Nut allergy folks, all-purpose flour is fine. Replace the almond and coconut flours with 1 3/4 cups all-purpose flour. They will look different than what is pictured. The flax does help absorb some extra moisture, and you can pick that up and nearly any supermarket these days.

Recipe riffed from Joy the Baker

2 overripe, medium bananas (about 1 cup)
1 egg
4 Tbsp. coconut oil or warmed butter
1/3 cup light brown sugar
1 tsp. vanilla extract
1/2 tsp. cinnamon
big pinch of salt

1 cup almond flour
1/4 cup old fashioned oats
2 Tbsp. flax meal
3 Tbsp. coconut flour
1/4 tsp. baking soda
1/2 tsp. baking powder

2/3 cup dark chocolate chips (or chopped chocolate)

Into a mixing bowl, smash up the bananas super well, we don’t want big chunks left. Add in the egg, oil or butter, sugar, vanilla , cinnamon, salt and whisk everything together to mix. Add the almond flour, oats, flax, coconut flour, baking powder and stir again to combine. Fold in the chocolate chips. Chill the mixture for at least 30 minutes.

Preheat the oven to 360’ and line a rimmed baking sheet with parchment. I make ours free-formed, not perfect balls 1) because they are tough to get into a ball and 2) I like those craggle edges! We want about 2-3 Tbsp. sized lumps, arranged with 2” of space between (they don’t spread much). Bake on the middle rack for 12-15 minutes until toasty on the edges, but still tender in the center. Remove to cool.

Keep the cookies in a covered container at room temperature for up for 3 days, and in the fridge any longer than that.


After School Banana Chocolate Chip Chunkers

15

These are my favorite sorts of treats to make for and with the kids. Everything mashes up in one bowl, they’re easy on the sugar, packs in a lunchbox and they are free of the glutens and dairy so any person that comes over with a dietary preference, has a snack.

  • 2 medium bananas
  • 1 egg
  • 4 Tbsp. olive oil
  • 1/3 cup light brown sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • 1 cup almond flour
  • 1/4 cup old fashioned oats
  • 2 Tbsp. flax meal
  • 3 Tbsp. coconut flour

125 calories9 grams fat1 grams satFat0 grams transFat10 grams carbohydrate5 grams sugar2 grams fiber8 grams netCarbs3 grams protein

2/3 cup dark chocolate chips (or chopped chocolate)

Into a mixing bowl, smash up the bananas super well, we don’t want big chunks left. Add in the egg, oil or butter, sugar, vanilla , cinnamon, salt and whisk everything together to mix. Add the almond flour, oats, flax, coconut flour, baking powder and stir again to combine. Fold in the chocolate chips. Chill the mixture for at least 30 minutes.

Preheat the oven to 360’ and line a rimmed baking sheet with parchment. I make ours free-formed, not perfect balls 1) because they are tough to get into a ball and 2) I like those craggle edges! We want about 2-3 Tbsp. sized lumps, arranged with 2” of space between (they don’t spread much). Bake on the middle rack for 12-15 minutes until toasty on the edges, but still tender in the center. Remove to cool.

Keep the cookies in a covered container at room temperature for up for 3 days, and in the fridge any longer than that.

PT15M

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American

Snack

snack, chocolate, gluten free, dairy free, kid friendly, lunchbox

Cheesy Vegetarian

Easy Homemade Parmentier Potatoes

A super simple recipe for easy homemade Parmentier potatoes – small and ultra crispy potato cubes flavoured with rosemary and garlic. The perfect side dish for a special occasion!

A serving bowl of Parmentier potatoes with a text overlay.

The humble potato has got to be one of the most incredible foods on the planet. It doesn’t look like much, but man, it can make a good meal. Parmentier potatoes are one of my all-time favourite potato side dishes – they’re super crispy, herby and garlicky, and pretty much just everything that a potato dish should be.

Crispy Parmentier potatoes on a baking sheet.

What are Parmentier potatoes?

Parmentier potatoes were named after a French man called Antoine-Augustin Parmentier, who lived in the 17 and 1800s, and is apparently best remembered as a ‘vocal promoter of the potato’.

(…I think I’ve just found my life’s purpose…)

I imagine modern-day Parmentier potatoes are probably a little different to what they were back in the 1870s, but these days Parmentier potatoes are basically small cubes of potato, cooked until crispy.

In my view, they’re like a mini version of a classic roast potato, except with even more flavour, and even more crispy bits.

A bowl of crispy Parmentier potatoes with fresh rosemary and garlic.

How do you make Parmentier potatoes?

There are various methods of making Parmentier potatoes. As I was researching this recipe, practically every single recipe I looked at used a different cooking method.

Some recipes involve part-boiling the potatoes before roasting.
Some recipes involve pan-frying the potatoes before roasting.
Some recipes don’t use the oven at all.

It seems that the end result is far more important than the cooking method you use – as long as you end up with delicious Parmentier potatoes when you’ve finished, I don’t suppose it matters too much which method you use.

So, as you might expect – I went for the easiest method, which requires the least amount of effort possible. Because who wants to make life harder for no reason?

Close-up photo of Parmentier potatoes on a baking tray with cloves of garlic.

Parmentier potatoes recipe

Step 1: Peel and cut the potatoes

As you may know, I try to avoid peeling my vegetables if I can avoid it, but this is one of those occasions where it’s actually worth doing.

Just peel your potatoes, and cut them up into little cubes. Ideally, your cubes will be about 1-2cm in size. They do shrink a little as they cook, so don’t go too tiny.

Try to get the cubes vaguely even so they cook at the same rate – but don’t worry if it’s not perfect. It actually gives a nice little bit of variety if some of your potatoes end up crispier than others!

Raw potato cubes on a baking tray.

Step 2: Roast with garlic and rosemary

Add some sprigs of fresh rosemary and some whole cloves of garlic to the tray. Obviously the bulk of these will be removed before serving (I’m not suggesting you munch away on a whole stick of rosemary), but they infuse an amazing flavour into the potatoes.

Toss everything in a good amount of oil, and pop them in the oven to roast.

Raw potato cubes on a baking tray with fresh rosemary and garlic.

Step 3: Serve!

Yep, that’s all there is to it. Just make sure you remove the whole cloves of garlic and any particularly woody stems of rosemary before you eat.

This is the sort of recipe that I really love. It really couldn’t be an easier potato dish – but it couldn’t be more delicious either! These potatoes seem a little fancy, and they’re the sort of thing I’d be proud to serve for guests, but they’re also ultra easy to make.

Crispy Parmentier potatoes on a baking tray.

How to serve Parmentier potatoes

Parmentier potatoes are very definitely a side dish – they need something alongside them to create a full meal.

They’re the perfect accompaniment to a roast dinner (even a fancy one like for Christmas or Easter!).

Of course, if you’re a vegetarian you won’t be making any type of roast meat, but that doesn’t mean you can’t make a brilliant roast. Here are a few ideas of things to serve alongside your Parmentier potatoes:

  • some sort of nut roast or bean roast (this cheesy bean roast is my all-time favourite)
  • veggie cutlets (and plenty of gravy)
  • a rich gravy-based stew, like my mushroom bourguignon
  • toad in the hole
  • any type of vegetable pie – this mushroom stroganoff pie would work well
  • vegetable en croute

Any of these would work really well with some Parmentier potatoes and some extra veggies.

A bowl of Parmentier potatoes with roasted garlic and fresh rosemary.

Print

Easy Homemade Parmentier Potatoes

A super simple recipe for easy homemade Parmentier potatoes – small and ultra crispy potato cubes flavoured with rosemary and garlic. The perfect side dish for a special occasion!
Course Side Dish
Cuisine French
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 3
Calories 260kcal
Author Becca Heyes

Ingredients

  • 800 g (~ 1 3/4 lb) potatoes
  • 2 Tbsp oil (I used rapeseed oil)
  • 1 tsp salt
  • 1 tsp black pepper
  • Few sprigs fresh rosemary
  • ~ 6 whole cloves garlic

Instructions

  • Peel the potatoes, and cut into 1-2cm dice.
  • Toss the potatoes in some oil, and lay them in a single layer on a baking tray. Sprinkle plenty of salt and pepper over the potatoes, and add a few whole sprigs of fresh rosemary and a few whole cloves of garlic (no need to peel them).
  • Roast at 190°C (Gas Mark 5 / 375°F) for approximately 35 minutes, stirring halfway, or until golden brown and crispy.
  • Remove the garlic cloves and any particularly woody stems of rosemary before serving (small rosemary leaves that break off are fine to leave!).

Notes

If you need to reheat any leftovers, it’s best to use the oven, as potatoes can lose their crispiness in the microwave.

Nutrition

Serving: 1portion | Calories: 260kcal | Carbohydrates: 40.7g | Protein: 4.5g | Fat: 9.5g | Saturated Fat: 1.3g | Cholesterol: 0mg | Sodium: 791mg | Potassium: 1046mg | Fiber: 6.5g | Sugar: 2.9g | Calcium: 35mg | Iron: 2mg
Nutrition Facts
Easy Homemade Parmentier Potatoes
Amount Per Serving (1 portion)
Calories 260
Calories from Fat 86
% Daily Value*
Fat 9.5g15%
Saturated Fat 1.3g7%
Cholesterol 0mg0%
Sodium 791mg33%
Potassium 1046mg30%
Carbohydrates 40.7g14%
Fiber 6.5g26%
Sugar 2.9g3%
Protein 4.5g9%
Calcium 35mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/3 of the recipe.

Looking for another side dish good enough for a special occasion? This creamy sweet potato gratin is perfect:

The post Easy Homemade Parmentier Potatoes appeared first on Easy Cheesy Vegetarian.

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