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Easy Parmentier potatoes with Parmesan cheese. Crispy little potatoes with a crunchy outside and deliciously soft middle. Covered in Parmesan cheese. These are my kids favourites and ask for them with alarming regularity. Because they’re crispy, and crunchy, and cheesy….shall I go on?
This is the kind of recipe I love. I can make it with my eyes closed, and have (mainly through kid induced tiredness!) many many times over. Make it a couple of times and you don’t even need to think about it. You just make them…because they’re Clean, and the kids eat them. That, and they’re totally delicious.
I make these Parmentier Potatoes with floury potatoes so Desiree, Estima, King Edward and Maris Piper pots all work perfectly. You don’t need to boil these before you cook them (less cleaning up!) and floury potatoes give a crisper crunch to the outside, while keeping a light, fluffy inside.
What are Parmentier potatoes?
Parmentier potatoes are simply little cubed potatoes, often cooked in butter (I don’t!) and cooked until crispy. You can add other things in, some people add a little crispy bacon, or onions, or simply sprinkle some herbs on top. I like Parmesan, and these are Parmesan Parmentier potatoes. Because I’m a cheese obsessed :)
How to cut a Parmentier potato
Parmentiers are cubed, so you ned to cube your potato. I peel my spuds, some people do not and just scrub them clean instead. Either way’s fine. My kids are not keen on skin on potatoes, so lucky me: I have to peel the.
Cut your potato, peeled or otherwise length ways to start with, into 1 inch slices. And then again the other way, sticking to 1 inch cuts. Then you end up with a good size cube with enough middle to be satisfying and enough outside to give an awesome crispy crunch.
I do not boil these before cooking them.
How to make potatoes crispy
Who loves a crispy potato? Everyone, right? I have a secret weapon and it gets your potatoes really crispy. It’s Cornmeal. Yep, regular cornmeal. I know what you’re thinking :)
I used to use flour to coat these and while it’s good, cornmeal’s way better. Give it a go, I doubt you’ll regret it. I’ve never gone back to using flour to give extra crunch: I always use cornmeal now.
Parmesan Potato Parmentier Recipe
This recipe gives 4 generous Parmesan Parmentier potato portions.
Ingredients
- 6 Meduim sized floury potatoes
- Olive oil – I use an oil spray dispenser like this one
- 2 tbsp Cornmeal – this is the one I use
- 2 Handfuls of Parmesan
- Salt & Pepper to season (as you prefer)
Process
- Peel your potatoes, then cut them into 1 inch cubes – don’t worry about the uneven edges of the potato, these can be some of the crispiest bits!
- Put your cubed potatoes into a bowl and spray 5-6 sprays of Olive Oil
- Mix the potatoes into the oil so all the potatoes are covered in oil
- Add your Cornmeal. You want every side if every potato to be coated. It’s fine if it’s not totally evenly spread, or if the oil makes some of the cornmeal clumpy
- Oil a baking tray and put your potatoes on it. Spread them out as much as you can. They need direct heat to crisp up so don’t have them piled on top of each other!
- Put into a hot oven. Your oven should be 200/390. The insides cook fast as they’re small
- Take your potatoes out after 15 minutes and toss them around the baking tray. Spray a little more oil, then return to the oven for 15 minutes. Keep an eye on them, all ovens are different. Take them out when they’ve turned a golden brown.
- Add Parmesan liberally to hot Parmentiers and let it melt
- Enjoy!
More Clean potato recipes you might like
Parmesan Potato Parmentier Recipe
Ingredients
- 6 Meduim sized floury potatoes
- 2 tbsp Ground Cornmeal
- 2 handfuls Parmesan
- Olive Oil
- Salt & Pepper
Instructions
- Peel your potatoes, then cut them into 1 inch cubes – don’t worry about the uneven edges of the potato, these can be some of the crispiest bits!
- Put your cubed potatoes into a bowl and spray 5-6 sprays of Olive Oil
- Mix the potatoes into the oil so all the potatoes are covered in oil
- Add your Cornmeal. You want every side if every potato to be coated. It’s fine if it’s not totally evenly spread, or if the oil makes some of the cornmeal clumpy
- Oil a baking tray and put your potatoes on it. Spread them out as much as you can. They need direct heat to crisp up so don’t have them piled on top of each other!
- Put into a hot oven. Your oven should be 200/390. The insides cook fast as they’re small
- Take your potatoes out after 15 minutes and toss them around the baking tray. Spray a little more oil, then return to the oven for 15 minutes. Keep an eye on them, all ovens are different. Take them out when they’ve turned a golden brown.
- Add Parmesan liberally to hot Parmentiers and let it melt
