Parmentier Potatoes with Herb Salt
Parmentier Potatoes - golden little nuggets of cubed potato, oven baked until they are crispy then sprinkled with a rosemary and lemon salt.
Servings 4
Calories 234kcal
Ingredients
- 1 kg potatoes I used sebago
- 3 tablespoon olive oil or duck fat
- ¼ teaspoon baking soda/bicarbonate of soda see my notes
Herb Salt
- 1 teaspoon rock salt
- zest of 1 lemon finely grated
- 1 teaspoon fresh rosemary leaves finely chopped
Instructions
- Turn the oven on to 180c/350f - no need to preheat. Add the olive oil or duck fat to a baking dish and put into the oven to heat.3 tablespoon olive oil
- Bring a large pot of water to boil on the stove, then add bicarb soda (¼ tsp) - it will fizz a little.¼ teaspoon baking soda/bicarbonate of soda
- While the water is coming to a boil, peel and chop the potatoes into approximately 2½cm (1") cubes.1 kg potatoes
- Carefully add the cubed potatoes to the boiling water and boil for 5 mins, then drain the potatoes and allow to steam dry for a minute or two.
- Tip potatoes back into the pot they came out of (it should have steamed dry), put the lid on and give the pot a good couple of shakes to roughen up the edges of the potato cubes.
- Remove the baking dish with the now heated oil from the oven, carefully tip in the potatoes and turn to coat. Roast for an hour, mixing once or twice during the cooking time.
- Once cooked, drain potatoes on paper towel. Sprinkle with herb salt and serve immediately.
Herb Salt
- Add rock salt, finely grated lemon zest and finely chopped rosemary to a mortar and pestle and grind until a fine powder.1 teaspoon rock salt, zest of 1 lemon, 1 teaspoon fresh rosemary leaves
Notes
- I have made these potatoes with both olive oil and duck fat (even a mixture of both) and both work fine.
- Baking soda and bi-carb soda or bicarbonate of soda are the same, it just depends what country you live in!
- The bi-carb soda in the water helps the outside of the potato break down so that you can then get the outside of the potatoes a bit "fluffy" or slightly rough - this is what gives us that crisp outside layer.
- No rock salt? Substitute ½ teaspoon of fine salt.
- No mortar and pestle? Chop the fresh rosemary super fine, then add fine salt (½ tsp) and finely grated lemon zest and combine. Or just toss all of the herb salt ingredients from the recipes as-is into a small food processor.
Nutrition
Calories: 234kcal