I remember the first time I tried Jamie Oliver’s Parmentier Potatoes. I was at a friend’s dinner party, and she made them as a side dish. The moment I tasted those crispy, golden potatoes with the perfect mix of herbs, I knew I had to get the recipe. It’s the kind of dish that you don’t forget-a balance of crunchy edges, soft interiors, and flavor that makes every bite irresistible. What makes this recipe stand out is its simplicity. Despite the straightforward ingredients, the preparation method brings out so much more.
That night, I was hooked. I spent hours the next weekend recreating the dish at home, and after a few tries, I found my rhythm. There’s something special about cooking with Jamie Oliver’s approach-it makes even a simple potato dish feel like a celebration.
Jamie Oliver’s Parmentier Potatoes Recipe
Jamie’s Parmentier Potatoes are all about bringing out the best in the humble spud. Parmentier potatoes (named after Antoine Parmentier, the Frenchman who promoted the potato in the 18th century) are typically cut into cubes, roasted until crispy, and flavored with a fragrant mix of garlic, rosemary, and a touch of butter. It’s the perfect side dish for almost anything, and the simplicity of the recipe allows you to focus on the potatoes without much fuss.
Jamie’s version uses a little more olive oil and herbs than the classic French method, which gives them an extra depth of flavor. The key, as always with Jamie’s recipes, is in the timing and temperature, which creates that amazing crispy finish without burning.
Ingredients Needed
Jamie’s Parmentier Potatoes use a handful of ingredients, but each one plays a key role. Here’s what you’ll need:
- Potatoes (about 1 kg) – Choose waxy potatoes like Charlotte or Maris Piper. These will hold their shape and give you that crispy edge.
- Garlic (3-4 cloves) – For that warm, aromatic flavor that infuses every bite.
- Fresh rosemary (a couple of sprigs) – Adds an earthy, pine-like aroma and flavor.
- Olive oil (3 tbsp) – Helps achieve that crispy texture while adding richness.
- Butter (1-2 tbsp) – For a creamy richness that complements the crispy exterior.
- Salt and pepper – To season and enhance the flavors.
- Fresh parsley (optional) – For a little freshness and color once the potatoes are done.
How To Make Jamie Oliver’s Parmentier Potatoes
Here’s the breakdown of the recipe from start to finish. It’s simple but requires a bit of attention for those perfect golden-brown edges.
- Preheat the oven to 200°C (400°F) and prepare a large baking tray with a little drizzle of olive oil.
- Peel and chop the potatoes into 2.5 cm cubes. This size is crucial for getting them crispy on the outside while staying soft inside.
- Crush the garlic cloves with the flat side of a knife (no need to peel them), so they release all their flavors.
- Toss the potatoes in the tray with olive oil, the garlic, and a pinch of salt and pepper.
- Scatter rosemary leaves (removed from the stems) over the potatoes, giving them a good mix to ensure everything’s coated.
- Roast for 40-50 minutes. Give them a shake halfway through to make sure they crisp evenly.
- Add the butter during the last 5 minutes of cooking. This will melt into the potatoes, giving them a luxurious finish.
- Garnish with fresh parsley (optional) and serve.
The secret to these potatoes is in the roast. You want them to be crispy and golden but not dry. Timing is everything.
Ingredient Science Spotlight
Potatoes are mostly starch, but what’s really happening when they roast is a fascinating mix of chemistry and physics.
- Starch and moisture – The key to crispy potatoes lies in the moisture content. Waxy potatoes, like the ones Jamie suggests, have less starch than starchy varieties (like Russets), so they hold their shape better when roasting. The moisture inside is slowly released during roasting, which helps form that crispy exterior.
- Maillard Reaction – This is what gives potatoes their golden-brown color and complex flavor. When the heat hits the potatoes, the sugars and amino acids in the surface react to form that crispy, flavorful crust.
- Fat’s Role – Both olive oil and butter work wonders to help heat distribute evenly. The oil helps the exterior become crispy, while the butter adds richness, enhancing the flavor.
Expert Tips
- Don’t overcrowd the pan – If your potatoes are too close together, they’ll steam instead of roast. Give them enough space for air to circulate and crisp up.
- Dry potatoes before cooking – After you cut them, dry them off with a paper towel. Any excess moisture will prevent them from crisping up.
- Add garlic later – Garlic burns easily and can become bitter. Toss it in halfway through the roasting process for that sweet, fragrant kick without the bitterness.
- Rest them before serving – Let the potatoes sit for a few minutes after roasting. This will help redistribute the moisture inside and ensure they stay crispy.
Recipe Variations
- Cheesy Parmentier Potatoes – Add grated parmesan or cheddar during the last 10 minutes of roasting for a cheesy crust.
- Spicy Parmentier Potatoes – Sprinkle some smoked paprika, chili flakes, or cumin for a smoky and spicy twist.
- Lemon and Thyme – Add lemon zest and fresh thyme for a citrusy, herby version. This pairs well with chicken or grilled fish.
- Bacon-Parmentier Potatoes – Throw in some crispy bacon bits for a meaty flavor. This works particularly well as a brunch dish.
Final Words
These Parmentier Potatoes aren’t just a side dish; they’re an experience. The way the potatoes crisp up, the way the herbs infuse the oil-it’s a dish that feels comforting yet elevated. It pairs with almost any meal, from roast chicken to steak, and can even stand on its own with a dollop of sour cream or a drizzle of balsamic vinegar.
FAQs
What Are Parmentier Potatoes?
Parmentier potatoes are small, diced potatoes cooked with herbs and garlic, often roasted or pan-fried until golden and crispy.
How Do You Make Jamie Oliver’s Parmentier Potatoes?
Start by chopping potatoes into small cubes. Cook them in a pan with oil, garlic, and herbs. Fry until crispy and golden. Jamie’s recipe adds a bit of rosemary for extra flavor.
Can I Use Other Herbs For Jamie Oliver’s Parmentier Potatoes?
Yes, you can try thyme, sage, or even parsley for a different flavor. Just make sure the herbs complement the crispy potatoes.