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Vegetarian Recipes

GLUTEN FREE CRANBERRY TEA CAKE

Fa la la la la! It’s baking season and this cake was a hit. Of course we all love cookies, and I have plenty of those on the list. My people love a breakfast sweet, and this has stood in for a simple dinner dessert on occasion as well. I know you all love to have a spread planned for holiday mornings, so hope this works for those of you gluten free folks. We always have sweet rolls, but I may double up this year since everyone liked this cake so much. I’ll say it again, like we do with the lemon loaf or banana bread, toasted for a few minutes for a bit of a crisp edge is lovely.

I have made many dense gf baked goods, but I’m starting to figure out the ratios. Eggs are important for strength, going all almond flour turns out pretty dense, so I cut it with superfine brown rice flour like I learned from Aran of Canelle et Vanille. Hugh is the gluten free one in the family, but I have found the kids don’t question a thing when it looks like cookies and cake and sugar. I added some swap suggestions in the headnote.

GLUTEN FREE CRANBERRY TEA CAKE

Serves 6-8

This could be part of a breakfast spread or a dessert. It is sweet and seasonal but we nibbled at it most in the afternoon with a second (er, third) cup of coffee or tea. It has a good amount of moisture, so it sits well at room temperature for a day or two, then should be kept covered in the fridge. Great served with a dollop of plain yogurt in the morning or sweetened creme fraiche for dessert.

Dairy-free option is to replace the buttermilk with non-dairy milk with a squeeze of lemon juice – oat or almond both great, coconut is a bit heavy. You don’t need it gluten free, replace the almond and rice flours with 1 1/2 cups all purpose flour.

Not cranberry season? try lemon blueberry or almond raspberry (replace the vanilla with almond extract).

Ingredients

6 Tbsp. unsalted butter (vegan butter works great!), room temperature
3/4 cup cane sugar
2 Tbsp. avocado or coconut oil
2 eggs
1/2 cup buttermilk (or non-dairy milk with a squeeze of lemon juice)
1/4 cup maple syrup
1 tsp. vanilla extract
zest of one orange
1 cup almond flour
1 cup superfine brown rice flour (I buy this one)
2 tsp. baking powder
1/2 tsp. sea salt
2 cups (8 oz.) fresh or frozen cranberries, roughly chopped

turbinado sugar, for finishing

sweetened yogurt, for serving

Directions

Preheat the oven to 350’ and parchment line and butter a 8-9” cake pan.

In a stand mixer or with an electric mixer, beat the butter and sugar together until fluffy. At least 3 minutes. Add the oil, eggs, buttermilk, maple, vanilla, orange zest and beat again to incorporate. Add the almond and rice flours, baking powder, salt and fold it a few times. Add half the cranberries and fold again. Transfer it to your prepared pan, sprinkle the remaining cranberries over top, swipe it down to an even layer, and sprinkle the top generously with turbinado sugar.

Bake on the middle rack for about 50 minutes, until tested in the center and only a few crumbs (no batter!) come out with it. If the top starts to get to brown, cover it with a piece of parchment or foil. Let the cake cool for at least 30 minutes before slicing. Serve with yogurt or sweetened creme fraiche.

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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