Rosemary Parmentier Potatoes
These crispy herb-roasted potatoes make for a flavorful and comforting side dish that pairs perfectly with any meal. Diced potatoes are coated in a fragrant parsley butter, sprinkled with fresh rosemary, and roasted until golden and crispy. The result is a delightful blend of flavors and textures that will have everyone reaching for seconds.
— Constant Cookbook
Ingredients
- 350g (6 medium sized) potatoes
- 1 tbsp sunflower oil
- generous knob of butter (melted)
- 2tsp dried parsley
- 2 sprigs fresh rosemary
- salt and pepper
Instructions
- Place large baking tray in oven and preheat to 200C/fan 180C/gas 6.
- Peel and dice potatoes into half inch/1cm cubes. Meanwhile melt butter and stir in parsley.
- Heat oil in large frying pan. Over a moderate heat, add cubed potatoes and cook for 5-10 minutes, stirring occasionally to prevent potatoes browning or sticking to the pan.
- Remove rosemary leaves from tough stalks and finely chop. Transfer potatoes to baking tray. Mix parsley butter in with the potatoes and sprinkle with rosemary and season.
- Roast for 30 mins, shaking halfway to prevent sticking.
Yield
Serves 2
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