Herb & Garlic Cubed Potatoes (In The Oven)
Parmentier potatoes that’s diced, cubed and roasted in the oven; this recipe is what dreams are made off. They are fluffy in the middle and slightly crispy around the edges. Plus, it’s so easy to make.
Homemade parmentier potatoes coated in herbs, garlic and roasted to perfection. Oh my… these are the tastiest cubed potatoes you’ll ever make.
The flavours are incredible and it’s so easy to prepare. If you’re looking for the perfect side dish, then you’ve just found it!
They’re perfect for Christmas dinner, Sunday roast and even for breakfast. Luckily for us, these diced potatoes require very little ingredients and take only 25 minutes to make.
Parmentier Potatoes Recipe
Diced potatoes sliced into cubes, coated in herbs and roasted in the oven. If you haven’t tried parmentier potatoes before, then now is your chance!
It’s a French dish much loved in England too, so much so it features in the English breakfast. These small potatoes are coated in herbs like rosemary and roasted with garlic for even more flavour.
Cubed potatoes are quite versatile too, it’s perfect for Christmas or served with steak like in my peppercorn sauce recipe.
Watch How To Make Diced Potatoes
Why You’ll Like This Recipe
- These potatoes are fragrant and flavourful.
- A real crowd-pleaser and great with kids.
- Perfect for family meals and individual portions.
- It’s so easy to make!
- Great for Christmas, Easter, Sunday roast and dinner (the list can go on).
Homemade roast potatoes are delicious, but every now and then I like to make diced or cubed potatoes instead. They go so well with my honey glazed gammon and pretty much any other roast to exist.
For an extra treat I also like to make these honey glazed carrots and parsnips!
Is It Better To Boil Potatoes Before Roasting Them?
Yes but also no…
You do not have to parboil the potatoes in water with this recipe. I usually skip this because it saves time and washing up.
Though, you can parboil them if you want to. Parboiling helps the potatoes have crispy edges with fluffy centres.
To parboil the potatoes, place the diced potatoes in boiling water for 5 minutes then continue with the recipe instructions.
Below are the few ingredients needed for this recipe:
- Potatoes: I used maris piper potatoes but below I’ve listed other types of potatoes you can use.
- Garlic: I used garlic granules; garlic powder is a great alternative. You can also use fresh garlic too.
- Herbs: You can use either fresh or dried herbs, this is up to your personal preference. For this recipe I used dried thyme and rosemary.
- Oil: Use any oil you have like vegetable oil or sunflower oil.
Which Potatoes Should I Use?
Potatoes like maris pipers, yukon gold, king edwards and russet potatoes are great for roasting and making cubed potatoes. They make an incredibly fluffy interior and a nice crispy edge.
I used maris piper potatoes and sometimes I use whatever potatoes I have. Maris piper potatoes in particular are known for their creamy white flesh and fluffy texture.
To make these potatoes you don’t need fancy tools or equipment. Apart from the basics like a chopping board, mixing bowls and knife, you’ll need the following below:
How To Make Parmentier Potatoes (Cubed Potatoes)
Below is a step-by-step guide on how to make cubed (diced) potatoes in the oven. Full recipe instructions are on the recipe card.
Preheat your oven to 190°C (gas mark 5, 170°Fan) and line a baking tray (or roasting tray) with parchment paper.
Peel the potatoes and cut them into 1cm cubes.
TIP: Parboil the potatoes in boiling water for 5 minutes.
Place the potatoes into a large mixing bowl. Add oil, black pepper, salt, rosemary, thyme and garlic granules. Then, mix until the potatoes are evenly coated.
If you’re using fresh garlic cloves, dice them into small chunks and sprinkle on top of the potatoes halfway through the roasting time. This is to prevent them from burning.
Spread the potatoes evenly in a single layer on a lined baking tray and roast in the oven for 25 minutes or until crispy and golden.
If you skipped parboiling the potatoes, the roasting time will take longer. Allow an extra 10 to 15 minutes or until your desired texture is reached.
TIP: Turn the potatoes over halfway to ensure a delicious crisp and golden colour on both sides.
What To Serve With Parmentier Potatoes
These cubed potatoes go well with a lot of dishes, I’m yet to think of any main it doesn’t go well with! They’ll taste great with this giant sausage plait or these crispy chicken goujons. Below are more serving suggestions:
- Roast Chicken
- Chicken Burgers
- Roast Lamb
- Beef Burgers
My Top Tips
Don’t just use any type of potato, if it says it’s suitable for roasting on the packet, then it’s a good choice. Otherwise, you’ll end up with cubed potatoes that aren’t fluffy in the middle.
For really crispy potatoes, make sure the potatoes are spaced out in a single layer on the baking tray. If it’s layered, then they won’t turn out as crispy.
Have a go at experimenting with different herbs and flavours. You don’t have to use rosemary and thyme. You can use other herbs like oregano or buy mixed herbs seasonings to get a variety in one bottle.
Don’t skip lining you baking tray with parchment paper. It prevents the diced potatoes from sticking to the tray and breaking on removal.
If you dont want to parboil your potatoes, here’s an alternative! Place the potatoes in a mixing bowl and add 4 tbsp of water. Microwave on a high heat for 3 to 5 minutes (stop the microwave every minute and give the potatoes a stir).
How To Store, Freeze And Reheat
These cubed potatoes are best eaten fresh, but you can keep them for later. To store, keep the potatoes in an airtight container and place in the fridge for up to 3 days.
Reheat in the oven for 10 to 15 minutes before eating, you can also shallow fry the potatoes to make them crispy.
To Freeze: Allow the potatoes to cool down before transferring them into a freezer-safe container. Place in the freezer and keep for up to 3 months. When you’re ready, heat in the oven for 15 to 20 minutes or until hot throughout.
More Potato Recipes
There are so many recipes you can make with the humble potato, I’ve listed a few of my favourites below:
Parmentier Cubed Potatoes Recipe
- 1 kg Potatoes
- 3 tbsp Oil
- 1 tsp Dried Rosemary (Or Fresh Rosemary)
- 1 tsp Dried Thyme (Or Fresh Thyme)
- 1 tsp Garlic Granules (Or 3 Garlic Cloves)
- Salt To Taste
- Black Pepper To Taste
- Preheat your oven to 190°C (gas mark 5, 170°Fan) and line a baking tray (or roasting tray) with parchment paper.
- Peel the potatoes and cut them into 1cm cubes.
- Parboil the potatoes in boiling water for 5 minutes (Optional, See Notes).
- Place the potatoes into a large mixing bowl. Add oil, black pepper, salt, rosemary, thyme and garlic granules. Then, mix until the potatoes are evenly coated.
- If you’re using fresh garlic cloves, dice them into small chunks and sprinkle on top of the potatoes halfway through the baking time. This is to prevent them from burning.
- Spread the potatoes evenly in a single layer on a lined baking tray and roast in the oven for 20 minutes or until crispy and golden.
- Turn the potatoes over halfway to ensure a delicious crisp and golden colour on both sides.
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