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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.

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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.

Cheesy Vegetarian

Roasted Vegetable Enchilada Casserole

This enchilada casserole tastes like my favourite vegetarian enchiladas, but only takes 15 minutes of effort – no rolling or layering! The perfect veggie-packed comfort food.

A baking dish of enchilada casserole, with a large scoop removed.

Some of my favourite dinners are those that can be a bit of a faff to make – lasagne, shepherd’s pie, enchiladas… They’re always worth it in the end, but sometimes I just don’t want to stand there for half an hour preparing my dinner.

Luckily, I’m the queen of a shortcut – and this enchilada casserole is a much quicker way to make vegetarian enchiladas, without all the fiddly rolling!

A large spoon taking a scoop of enchilada casserole from a blue baking dish.

What are enchiladas?

Just in case you’ve never had enchiladas before (what have you been doing all your life?), I’ll give you a brief description.

Regular enchiladas consist of vegetables and beans (or whatever other fillings you fancy), rolled up in large tortillas, and coated in enchilada sauce. They’re then baked in the oven until they’re hot and bubbly.

They’re one of my all-time favourite Tex-Mex meals – not only do you get all the incredible Tex-Mex flavours of a burrito or a quesadilla, but you also get the added bonus of a tasty sauce and a crispy cheese topping.

Enchiladas are all sorts of good bits, rolled up in one incredible dish.

A portion of enchilada casserole with black beans, vegetables and a cheese topping.

Vegetarian enchilada casserole

This enchilada casserole is basically the low effort way to make vegetarian enchiladas. Instead of rolling the veggies and beans up into individual tortillas, I just mixed it all together (including bitesized pieces of tortilla), casserole-style.

Why does it matter whether the ‘filling’ is actually wrapped in a tortilla, or if it’s underneath it, or on top of it? It all tastes the same once you’re eating it, so why bother faffing around rolling each enchilada up separately?

This version takes less time, involves less hands-on prep work, and creates less washing up.

Win win win!

Close-up of a spoon scooping an enchilada casserole, with roasted vegetables and black beans.

How to make roasted vegetable enchilada casserole

Step 1: Roast the vegetables

As you might guess from the name of this dish, it begins with roasted vegetables.

Roasting is by far my favourite way to cook the majority of vegetables. It’s hands-off, and it always gives the veg a really lovely flavour. They end up soft in the middle, with nice little crispy bits around the edges.

You can pretty much roast up whatever vegetables you like for this enchilada casserole. I stuck with my favourite Tex-Mex veggies – peppers (red and yellow), mushrooms, and courgette (zucchini).

A collage showing peppers, mushrooms and courgette before and after roasting.

Step 2: Prepare the enchilada sauce

There’s absolutely no reason why you couldn’t use a shop-bought enchilada sauce for this casserole, if you can find one you like. This is meant to be a low effort dinner, after all – and in fact, if you do just use a jar, this will end up being a one pot dinner, which is always good!

However, enchilada sauce is actually not that easy to find in the UK – and when I do spot it somewhere, it’s always super expensive. So, since homemade enchilada sauce literally takes just a few minutes to make, and the ingredients are things I always have in the kitchen anyway, I decided to make my own. Either way works just fine.

I’ve previously written a whole post about my homemade enchilada sauce, if you’d like to see step-by-step photos. It’s basically the same process as making a white sauce.

You’ll also need to cut up some flour tortillas, ready for adding to the casserole.

A collage showing homemade enchilada sauce and a tortilla cut into pieces.

Step 3: Mix everything together

When the vegetables are nice and roasty, it’s time to mix everything together:

  • the roasted vegetables
  • your (shop-bought or homemade) enchilada sauce
  • pieces of flour tortilla
  • a tin of black beans

I mix it all straight in the baking dish, so it doesn’t create any additional washing up.

An uncooked enchilada casserole with pieces of tortilla and black beans in enchilada sauce.

Step 4: Bake until crispy

Top the dish with a bit of grated cheese, and pop it back in the oven for about another 15 minutes, until it’s all nice and crispy.

Enchilada casserole in a baking dish with a crispy cheese topping.

The end result tastes just like my favourite vegetarian enchiladas. The pieces of tortilla soak up a little of the sauce, just like in ‘real’ enchiladas – and by the time you’ve scooped up a big forkful, it’s totally irrelevant that they weren’t neatly rolled.

A large spoon digging into a baking dish of vegetarian enchilada casserole.

How to serve enchilada casserole

This enchilada casserole doesn’t really require any side dishes – it’s already a full meal in itself.

However, it’s sometimes nice to prepare some side dishes, if only so you can have a bit of variety on the plate. I probably wouldn’t bother if I was just making this for my family, but if we had guests, I’d probably choose one or two of these to serve alongside:

  • green salad
  • guacamole
  • sour cream
  • corn on the cob
  • garlic bread (if you don’t mind double carbs…)
A portion of vegetarian enchilada casserole in a bowl with lettuce leaves.

What vegetables can you use in enchiladas?

To make my enchilada casserole, I used mushrooms, courgette (zucchini), and red and yellow peppers. These are my go-to veggies for Tex-Mex cooking.

You could also use:

  • onion / red onion
  • eggplant (aubergine)
  • tinned sweetcorn (add along with the black beans)
  • potatoes
  • tomatoes
  • sweet potato

Or, to be honest, pretty much anything else that roasts up nicely. For example, carrot may not be a vegetable I would often put in enchiladas, but it does roast up really nicely, so there’s no reason you couldn’t add that too.

Just be aware that some vegetables roast more quickly or more slowly than others, so bear that in mind – you may need to add some veg to the dish a little later than others.

A cheesy enchilada casserole in a baking dish with a spoon.

Can you freeze vegetarian enchilada casserole?

Yep! Vegetarian enchiladas (including this casserole version) are just the sort of meal that can be frozen easily – so they’re perfect for batch cooking. Just transfer the cooked casserole to a freezer-safe tub, and pop it in the freezer.

I’d personally reheat it thoroughly in the microwave. You could reheat it in the oven instead if you prefer, but it may dry out a little.

Enchilada casserole in a baking dish with a large scoop removed.

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Roasted Vegetable Enchilada Casserole

This enchilada casserole tastes like my favourite vegetarian enchiladas, but only takes 15 minutes of effort – no rolling or layering! The perfect veggie-packed comfort food.
Course Main meals
Cuisine Mexican, Tex-Mex
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 3 people
Calories 485kcal
Author Becca Heyes

Ingredients

  • 1 red pepper
  • 1 yellow pepper
  • 1 small (or 1/2 large) courgette (zucchini)
  • 100 g (~ 3 1/2 oz) mushrooms (~ 6 medium mushrooms)
  • 1 Tbsp oil
  • 250 ml (~ 1 cup) enchilada sauce (shop-bought or homemade)
  • 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 4 small flour tortillas, cut into bitesized pieces
  • 75 g cheddar cheese, grated (~ 3/4 cup when grated)
  • Fresh coriander (cilantro), to garnish

Instructions

  • Cut the vegetables into chunky dice, and toss them in a little oil. Place them in a baking dish (mine measured approximately 10 x 7 inches), and roast at 190°C (Gas Mark 5 / 375°F) for around 30-40 minutes, stirring halfway, until the vegetables are fairly soft.
  • If you’re using homemade enchilada sauce, prepare it while the vegetables are roasting. You can see my full enchilada sauce recipe here. Shop-bought sauce is also fine to use.
  • When the vegetables are fairly soft, add the enchilada sauce, tinned black beans, and the pieces of tortilla. Mix well until everything is coated in the sauce.
  • Sprinkle with some grated cheese, and return to the oven for a further 15 minutes, or until the cheese is crispy and the sauce is hot and bubbly. Garnish with fresh coriander (cilantro), if desired.

Notes

Feel free to use different vegetables if you like – there are some more ideas in the blog post.

Nutrition

Serving: 1portion | Calories: 485kcal | Carbohydrates: 56.1g | Protein: 19.8g | Fat: 21.8g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 1119mg | Potassium: 664mg | Fiber: 10.6g | Sugar: 7.9g | Calcium: 235mg | Iron: 4mg
Nutrition Facts
Roasted Vegetable Enchilada Casserole
Amount Per Serving (1 portion)
Calories 485
Calories from Fat 196
% Daily Value*
Fat 21.8g34%
Saturated Fat 6g30%
Cholesterol 26mg9%
Sodium 1119mg47%
Potassium 664mg19%
Carbohydrates 56.1g19%
Fiber 10.6g42%
Sugar 7.9g9%
Protein 19.8g40%
Calcium 235mg24%
Iron 4mg22%
* 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.

Here’s another really easy Tex-Mex inspired recipe – slow cooker black bean soup (with heaps of hidden veggies!)

The post Roasted Vegetable Enchilada Casserole appeared first on Easy Cheesy Vegetarian.

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