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!

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.

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

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

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.

Cheesy Vegetarian

Caribbean Sweet Potato Stew

Sometimes I really just need a hot bowlful of something that’s truly comforting – and if that comfort food can also contain plenty of goodness, even better! This Caribbean sweet potato stew is packed with fresh vegetables, beans, and a seriously tasty jerk BBQ sauce. Serve it up over some rice for a hearty, veggie-packed meal.

Overhead shot of a pot of vegan sweet potato stew.

The flavours in this stew are incredible – I love a good sweet / spicy combination. A lot of the flavour comes from the BBQ sauce, so make sure you choose a good one! I used a Jerk BBQ sauce (which you can get from Amazon, or from the supermarket), which added to the Caribbean vibe perfectly – it’s got just the right amount of sweetness and smokiness to flavour the stew without overpowering it.

Caribbean Sweet Potato Stew

Caribbean cuisine has been shaped by many factors, including the region’s extensive history with colonisation, and its wonderful warm climate. This sweet potato stew is not necessarily a traditional Caribbean dish, but it’s my own celebration of some of the Caribbean’s most iconic ingredients – sweet potatoes, coconut, beans, tomatoes, and more. A lot of Caribbean food is meat-based, but this is a totally vegan stew.

The recipe makes a nice big batch – easily enough for 6 people – so it’s perfect for cooking up to feed a hungry crowd.

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Ingredients

Here’s what you’ll need to make this hearty vegetarian stew. See the printable recipe card below for detailed ingredient quantities.

sweet potatoes
cabbage. I used a savoy cabbage, but use whatever you have.
canned beans. I like to use two different kinds, to add a bit of interest – this time I used cannellini beans and kidney beans, but black eye beans or black beans would also be great.
canned tomatoes
onion
ginger and garlic. I used the pre-minced versions (ginger paste / garlic paste) for convenience, but you can use fresh if you prefer.
coconut milk
BBQ sauce (preferably a Jerk BBQ, for Caribbean flavour, but any will do)

As with any similar hearty stew, you can pretty much throw whatever you like into a dish like this. Ideally, choose vegetables that benefit from low, slow cooking (rather than anything that will cook down into mush). For example:

bell peppers
frozen peas
carrots
parsnips
potatoes
celery
kale
spring onions

Becca’s Top Tip

If you do want to add a vegetable that needs less cooking, like broccoli, just add it to the pot 15 minutes before serving.

Recipe Video

Equipment

You’ll need a nice big pot for this recipe. If you don’t have a big casserole dish, you could halve the recipe and make a smaller version – however, there’s something really lovely about heaving the huge pot out of the cupboard and cooking up a big batch of stew.

I love any occasion that calls for my huge Le Creuset casserole dish. It’s wonderfully big and heavy, and it works beautifully to cook up a vegetarian stew or casserole. It can be used on the stovetop or in the oven.

I won’t lie, Le Creuset casserole dishes are expensive – mine was a gift many years ago. As much as I love mine, you can also buy very similar pots that are a much more budget-friendly.

Click to see the Le Creuset pot on Amazon.
Cheaper version (with great reviews) on Amazon.
(affiliate links)

A red Le Creuset casserole dish on a white background.

A bowl of vegan sweet potato stew and rice.

Printable Instructions

Sweet potato and cabbage stew in a large casserole pot.

Caribbean Sweet Potato Stew

Course Main meal

Cuisine Caribbean

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 468kcal

Author Becca Heyes

Ingredients

900 g sweet potatoes (~ 2 lb / ~ 2 large potatoes)
1 Tbsp oil
250 g (~ 1/2 lb) cabbage (I used a savoy cabbage), roughly chopped
1 onion, sliced or diced
2 tsp minced garlic
1 tsp minced ginger
400 g tin cannellini beans, drained (240g, or ~ 1 1/4 cups, when drained)
400 g tin kidney beans, drained (240g, or ~ 1 1/4 cups, when drained)
400 g tin (~ 1 1/3 cups) chopped tomatoes
400 ml tin coconut milk (~ 1 1/2 cups)
100 g (~ 1/4 cup) BBQ sauce (ideally jerk BBQ)
500 ml (~ 2 cups) water or vegetable stock
1 tsp salt
1/2 tsp black pepper

Instructions

First, prepare the sweet potatoes. Cut out any nasty looking bits, and peel as much of the skin as you like. You can peel all or none of it, or anything in between – I usually peel off about half. Cut the potatoes into chunks.
Heat a dash of oil in a large casserole dish, and add the sweet potato, along with the chopped cabbage (leave out any tough bits of stalk), and the chopped onion. Stirring regularly, cook over a medium heat for 5-10 minutes.
Add the minced garlic and ginger, and cook for a few more minutes.
Next, add the two drained tins of beans, the canned tomatoes, the coconut milk, and the BBQ sauce.
Add about 2 cups of water or stock, and mix well to combine. Cover with a lid, and bring to a simmer. Allow to cook for another 20-30 minutes, or until you’re ready to serve. If the stew needs to thicken up a little, just remove the lid and continue to simmer for a few more minutes.
Season to taste with salt and pepper, and serve hot whenever you’re ready. I served mine with rice.