I first came across Jamie Oliver’s Parmentier Potatoes when I was looking for something a little more elevated than just basic roasted potatoes. A friend served them at dinner, and I was hooked. There was something magical about the crispy edges and the perfectly soft, fluffy interior. After asking for the recipe (and begging for a tutorial), I decided to make them at home. And let me tell you, these potatoes are now a staple at every gathering.
Jamie’s Parmentier Potatoes are the perfect balance between simplicity and elegance. It’s a dish you can serve with anything from roasted chicken to a juicy steak. There’s a humble, almost rustic quality to the potatoes, yet they feel like a treat every time you serve them.
Jamie Oliver’s Parmentier Potatoes Recipe
If you’ve never made Parmentier potatoes, you’re in for a treat. The recipe uses the classic French method of cubing potatoes and then roasting them with a touch of butter, garlic, and rosemary. The magic is in the details-the crispy edges combined with the tender middle make it irresistible.
Here’s how Jamie does it:
- Start with the right potatoes. You want waxy potatoes like Charlotte or Yukon Gold for the best results.
- Keep the skins on. Not only does this add texture, but it also locks in the flavor.
- Season with rosemary and garlic. These two ingredients work wonders together, adding fragrance and depth to the potatoes.
- Roast them until golden and crispy. The longer they stay in the oven, the better that crispy golden edge becomes.
I recommend serving these potatoes with anything you’d typically pair with crispy roasted vegetables. They go particularly well with roast chicken or a juicy steak.
Ingredients Needed
Here’s the ingredient list, broken down simply so you can gather everything before you start:
- Potatoes: Jamie recommends waxy potatoes like Yukon Gold or Charlotte potatoes. These hold their shape better when roasting.
- Butter: For rich flavor and that golden finish.
- Garlic: Fresh garlic is essential for that punch of flavor.
- Rosemary: This herb is key to the earthy fragrance that will make your kitchen smell amazing.
- Olive oil: For extra crispiness.
- Salt and pepper: To season, of course!
- Fresh parsley (optional): For garnish, adding a fresh touch right before serving.
It’s a very simple list, but together, these ingredients create magic.
How To Make Jamie Oliver’s Parmentier Potatoes
- Preheat your oven to around 200°C (400°F). You want it nice and hot to achieve those crispy edges.
- Prep the potatoes. Wash them well and leave the skins on. Cut them into even cubes-about 1-inch cubes work best.
- Parboil the potatoes. Place the cubed potatoes in a pot of salted boiling water. Let them cook for about 8-10 minutes until they are just tender but not falling apart.
- Drain and rough them up. Once drained, use a fork or a spoon to give them a quick shake. This creates little nooks and crannies that will crisp up nicely in the oven.
- Toss in butter, garlic, rosemary, and oil. In a large bowl, melt butter and mix it with olive oil, finely chopped garlic, and chopped rosemary. Toss the potatoes in this mixture until they are well-coated.
- Roast. Spread the potatoes evenly on a baking tray, making sure they aren’t crowded. Roast for 35-40 minutes, turning them halfway through. You’ll know they’re done when they’re golden and crispy.
- Garnish. Before serving, sprinkle some fresh parsley on top to add a burst of color and freshness.
And that’s it! With just a few simple steps, you’ll have a delicious side dish that looks and tastes like it came from a fine dining restaurant.
Ingredient Science Spotlight
Let’s take a quick dive into why these ingredients work so beautifully together.
- Potatoes: Waxy potatoes, like Yukon Golds, hold their shape better when roasting. They don’t break down or become mushy. The skin, which gets crispy in the oven, provides a protective layer, keeping the inside soft and fluffy.
- Butter & Olive Oil: The combination of butter and olive oil ensures a rich, golden finish. Butter adds that creamy flavor, while olive oil helps achieve the perfect crispy texture.
- Garlic: Roasting garlic along with the potatoes infuses them with a deep, savory aroma. Roasted garlic becomes sweet and mellow, which complements the potatoes’ natural starchiness.
- Rosemary: This herb has a woody fragrance that pairs wonderfully with roasted vegetables. Its earthy notes bring out the potato’s natural flavors and elevate the entire dish.
Expert Tips
Want to really perfect Jamie Oliver’s Parmentier Potatoes? Here are a few expert tips:
- Don’t overcrowd the tray. Give your potatoes enough space on the baking sheet so that they crisp up properly. If they’re too close together, they’ll steam rather than roast.
- Parboil with a little vinegar. Some chefs recommend adding a splash of vinegar to the water when you parboil the potatoes. This helps the potatoes break down slightly on the outside, making them even crispier when roasted.
- Add a touch of lemon zest. Right before serving, sprinkle a little lemon zest over the potatoes for a burst of brightness.
- Turn up the heat. If you want ultra-crispy edges, don’t be afraid to turn the oven up to 220°C (430°F) for the last 5 minutes of roasting.
Recipe Variations
While Jamie’s recipe is amazing as is, you can easily customize it. Here are a few ways you can tweak it:
- Herb variations: Swap rosemary for thyme or sage for a different flavor profile.
- Cheesy twist: After roasting, sprinkle the potatoes with grated Parmesan or Gruyère for an added depth of flavor.
- Spicy kick: Add some red pepper flakes or smoked paprika for a little heat and smoky flavor.
- Vegan version: If you’re vegan, simply swap the butter for olive oil or vegan butter, and you’re good to go.
- Bacon bits: For a meaty twist, crisp up some bacon and sprinkle it over the potatoes before serving.
Final Words
Making Jamie Oliver’s Parmentier Potatoes is one of those recipes you’ll come back to again and again. The steps are simple, but the outcome is always impressive. Whether you’re cooking for a special occasion or a casual family dinner, this dish elevates any meal. Plus, it’s endlessly customizable. Once you’ve got the basics down, you can experiment with different herbs and seasonings to make the recipe truly your own.
FAQs
What Makes Jamie Oliver’s Parmentier Potatoes Different?
Jamie’s recipe gives the potatoes a crispy exterior while keeping the inside fluffy. He uses fresh herbs for an extra punch of flavor.
Can I Use A Different Type Of Potato For This Recipe?
Yes, you can. Waxy potatoes like Charlotte or Yukon Gold work well, but you’ll get a different texture compared to floury varieties.
How Long Do Jamie Oliver’s Parmentier Potatoes Take To Cook?
The potatoes usually take around 30 to 40 minutes in the oven, depending on the size of your potato cubes and oven temperature.