Potato Dishes
Parmentier Potatoes
Potatoes cut into 13 mm cubes, shallow fried until coloured, finished in the oven, tossed in butter and sprinkled with parsley.
- Serves 10
- Shallow-fried, then oven
- Vegetarian
- French
Method
Cut the potatoes into 13 mm (½ in) cubes, wash well and drain.
Shallow fry in hot oil until coloured, drain off the oil, season and finish cooking in the oven (200°C (180°C fan)).
Remove from the oven, toss in a little butter and serve sprinkled with chopped parsley.
Tip: tap a step to tick it off as you cook.
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See also
Monsieur Parmentier and the potato
Antoine-Augustin Parmentier (1737–1813) was a French army pharmacist who ate potatoes as a prisoner of war in Prussia, at a time when the French thought of them mainly as animal feed. Back in Paris he campaigned for the potato as food: he hosted potato dinners for guests such as Benjamin Franklin and Antoine Lavoisier, and in 1789 published a treatise on growing and using it.
From the 1870s many French potato dishes were named after him, among them potage Parmentier (potato and leek soup), hachis Parmentier (the French cottage pie) and pommes Parmentier, cubes of potato fried in butter, as here. He is buried in Père Lachaise cemetery in Paris.
Shopping list for 10 portions
Fruit & veg
Dairy & eggs
Oils, vinegars & sauces
Fresh herbs
Store cupboard (check you have)
Converted from the original Cookeryonline recipe card (No. 28).