Parmentier Potatoes (Crispy French Style Potatoes)

Ingredients

1/2x

1x

2x

Original recipe (1X) yields 4 servings

2 tablespoons olive oil

2 pounds russet potatoes, peeled and cubed

2 cloves garlic, minced

1 tablespoon finely chopped fresh rosemary

1/2 teaspoon dried thyme

kosher salt and freshly ground black pepper to taste

Local Offers
Oops! We cannot find any ingredients on sale near you. Do we have the correct zip code?
Directions
Line a rimmed baking sheet with non-stick aluminum foil. Add oil and swirl to coat. Place baking sheet in the oven and preheat to 400 degrees F (200 degrees C).

Add potatoes to the preheated baking sheet and stir to coat with oil.

Roast potatoes in the preheated oven for 20 minutes. Stir and roast for 20 minutes more.

Meanwhile combine garlic, rosemary, thyme, salt, and pepper in a small bowl. Divide herb mixture on top of potatoes.

Roast 5 minutes more. Serve immediately.

Cubed crispy potatoes on white dish topped with chopped fresh rosemaryIngredients

1/2x

1x

2x

Original recipe (1X) yields 4 servings

2 tablespoons olive oil

2 pounds russet potatoes, peeled and cubed

2 cloves garlic, minced

1 tablespoon finely chopped fresh rosemary

1/2 teaspoon dried thyme

kosher salt and freshly ground black pepper to taste

Local Offers
Oops! We cannot find any ingredients on sale near you. Do we have the correct zip code?
Directions
Line a rimmed baking sheet with non-stick aluminum foil. Add oil and swirl to coat. Place baking sheet in the oven and preheat to 400 degrees F (200 degrees C).

Add potatoes to the preheated baking sheet and stir to coat with oil.

Roast potatoes in the preheated oven for 20 minutes. Stir and roast for 20 minutes more.

Meanwhile combine garlic, rosemary, thyme, salt, and pepper in a small bowl. Divide herb mixture on top of potatoes.

Roast 5 minutes more. Serve immediately.

Cubed crispy potatoes on white dish topped with chopped fresh rosemary