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Spud Sunday: Vive La Spud

Potatoes Parmentier

Potatoes parmentier

In a way, Potatoes Parmentier is almost like saying ‘Potatoes Potatoes’. The name typically refers to a dish consisting of small cubes of potato, fried or otherwise cooked in butter, with parsley and/or other herbs added. Bacon, onions or, really, whatever else you fancy, may be added too. This is fairly straightforward rendition of the dish, with plenty of fresh herbs and a bit of lemony zing.

The Summary:

  • Serves 3-4 as a side dish & takes approx. 20 min to prep + 30 min to roast

You’ll need:

  • 800g potatoes
  • salt for parboiling the potatoes
  • 2 cloves garlic, lightly crushed
  • 3 tblsp melted clarified butter [1], divided
  • 2 tblsp chopped flat leaf parsley
  • 2 tblsp chopped coriander
  • 2 tblsp chopped mint
  • 0.5 tsp lemon zest
  • squeeze of lemon juice, to taste
  • coarse salt, to taste
  • freshly ground black pepper, to taste

You’ll also need:

  • One or more baking trays, large enough to hold the cubed potatoes in a single layer.

The Steps:

  • Preheat the oven to 200C
  • Scrub the potatoes and, leaving them unpeeled, chop into approx. 1cm cubes. Rinse well in cold water.
  • Add the potato cubes to a saucepan, along with about 1.25l water, 1.5 tsp salt and the garlic cloves. Bring to a boil over a medium-high heat and, once boiling, lower the heat and simmer for about 2 minutes. Drain, removing the cloves of garlic, and return to the saucepan. Then either let them sit, covered by a tea-towel, for about 5 minutes or place the pan over a low heat and stir the potatoes gently for a minute or so while they dry out.
  • Toss the potato cubes using about 2 tblsp of the melted clarified butter (reserving the rest of the butter for later). Spread the potato cubes onto baking trays and roast in the oven until lightly golden and crispy, around 30 minutes or so, giving the trays a good shake midway through cooking.
  • When the potatoes are done, mix the chopped parsley, coriander and mint with the remaining melted butter and lemon zest and toss with the potatoes. Add coarse salt, black pepper and a sprinkle of lemon juice to taste and serve.

The Variations:

  • Of course you can use olive or other vegetable oil in place of the clarified butter and add other mediterranean touches if you like.
R☆51