You'll love these 5-ingredient roasted diced Parmentier potatoes with rosemary and garlic. The classic French potato dish is quick, easy and perfect for dinner, parties or a side dish. They'll be a hit on your Thanksgiving or Christmas dinner table. Vegan and gluten free. Make them in the oven or air fryer.
4cupspeeled cubed potatoes (750g, approx 6 medium potatoes)(Yukon gold, russet, maris piper etc...)
3sprigs fresh rosemary
Sea salt and black pepper
Preheat the oven to 425F / 220C.
Peel the potatoes and cut them into small ½ inch (1cm) cubes.
Add the potato cubes to a large pot of cold, salted water and bring to the boil. When it starts fully boiling, drain the potatoes in a colander/sieve. Leave the potatoes in the colander over the pot for a few minutes to steam and dry out. You could also pat them dry with a tea towel.
Chop half of the rosemary finely and mince/crush the garlic.
Add the potatoes, garlic and chopped rosemary to a baking tray in a single layer. Don't crowd them and use two trays if necessary. Drizzle the potatoes with the oil and season, then toss to coat. Add the rosemary to the tray(s) and place in the oven.
Roast for 30 minutes, stirring occasionally so the parmentier potatoes are evenly browned.