Smoky parmentier potatoes
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4–6
Parmentier potatoes are like roasties, but even better (oh yes, it is possible). The pieces of potato are smaller meaning you get more crispy edges to enjoy and more flavour. Brin adds smoked salt flakes and paprika for a smoky flavour that goes really well with roast pork, chicken or beef.
Each serving provides 248 kcal, 4.2g protein, 31.9g carbohydrate (of which 1.3g sugars), 10.8g fat (of which 1.5g saturates), 3.4g fibre and 2.9g salt.
Method
Put the potatoes in a large saucepan of cold water. Add a good sprinkle of salt and bring to the boil over a high heat. Once boiling, simmer for approximately 10 minutes, or until the potatoes are fork tender.
Drain and place on a wire rack to steam dry for at least 15 minutes (don't be tempted to skip this step, it's the key to getting your potatoes really crispy).
Preheat the oven to 220C/200C Fan/Gas 7.
Pour the oil into a large roasting tray and place in the oven for 5 minutes until hot. Carefully add the potatoes to the tray and gently mix to coat in the oil. Roast for 40 minutes, or until golden brown all over. Turn them over twice during cooking.
Mix the smoked salt, paprika, garlic and rosemary in a large bowl. Toss the (still hot) potatoes in the bowl to coat thoroughly and serve.
Recipe tips
Placing the potatoes in cold water is important to ensure they cook evenly.
