Ingredients
Method
- Cut potatoes into 2cm cubes. Parboil in well-salted cold water — bring to boil, cook 6–7 minutes until outsides beginning to soften but centre still firm. Drain well. Return to pan — shake vigorously 30 seconds to roughen surfaces.
- Preheat oven to 220°C / 200°C fan / Gas 7. Pour oil into large sturdy roasting tin — place in oven 5 minutes until very hot and shimmering.
- Carefully tip potatoes into hot oil — they will sizzle. Turn to coat every side. Add bashed garlic and rosemary. Roast 35–40 minutes, turning every 15 minutes, until deeply golden and crispy on all surfaces.
- Transfer to warm serving dish. Scatter with flaked sea salt and black pepper. Serve immediately.
Notes
Parboil first — raw potato cubes never get properly crispy and fluffy in the oven time available.
Shake the pan after draining — the rough surface gives extra crispiness in the hot fat.
The oil must be very hot before the potatoes go in — cold oil gives poor crisping.
Turn every 15 minutes — every cut surface needs contact with the hot fat.
Serve immediately — parmentier potatoes lose their crispiness quickly once out of the oven.
