I first discovered Mary Berry’s Parmentier potatoes when I was hunting for a side dish that would elevate a Sunday roast. We had friends over, and I wanted something that was simple yet impressive. After digging through cookbooks and browsing recipes online, I stumbled across this classic dish from the queen of British baking herself-Mary Berry.
I was a little skeptical at first. Parmentier potatoes? Aren’t they just fancy fried potatoes? But one bite was all it took. The crispy, golden edges, the tender, fluffy insides, and the fresh herbs-it was a revelation. It’s a side dish that works for just about any meal, from casual family dinners to more formal affairs. And the best part? It’s so easy to make. No complicated techniques, just a handful of ingredients and some simple steps.
Mary Berry Parmentier Potatoes Recipe
Mary Berry’s Parmentier potatoes are a fantastic way to upgrade any meal. In essence, they’re diced potatoes roasted in butter with a delicate mix of herbs. The key here is to make sure they’re perfectly crispy on the outside but soft and fluffy inside. It’s a dish that seems deceptively simple but offers so much flavor with so little effort. If you’ve never made it before, trust me, you’re in for a treat.
Ingredients Needed
I always like to start by organizing my ingredients. It makes everything smoother, especially when the recipe is as easy as this one. Here’s what you’ll need:
- 1 kg of waxy potatoes (I prefer Maris Piper or Charlotte for this)
- 3 tbsp of olive oil
- 2 tbsp of butter (Mary Berry recommends unsalted)
- 2 cloves of garlic (finely chopped or crushed)
- A handful of fresh rosemary (about 2-3 sprigs)
- Fresh thyme (optional, but a nice touch)
- Salt and pepper (to taste)
- A pinch of smoked paprika (optional for an extra smoky flavor)
These ingredients are pretty straightforward and versatile. You can tweak things a little based on what you have in the pantry, but this list will give you the authentic Mary Berry flavor.
Equipment Needed
When it comes to the tools, you don’t need anything fancy, but here are the essentials:
- A sharp knife (for cutting the potatoes into nice, even cubes)
- A roasting tray (make sure it’s large enough for the potatoes to spread out and crisp up properly)
- A spatula (to flip and move the potatoes around during cooking)
- A baking brush (optional, but it helps to coat the potatoes evenly with oil and butter)
- A small bowl (for mixing herbs and garlic)
That’s about it! No complicated gadgets needed-just the basics.
How To Make Mary Berry Parmentier Potatoes?
Now comes the fun part. Making these potatoes is as easy as tossing everything together and letting the oven do the magic. Here’s how I do it:
- Preheat your oven to 200°C (or 180°C fan-forced). You want it nice and hot to get the potatoes crispy.
- Prepare the potatoes: Peel and chop the potatoes into even cubes, about 2-3 cm each. If they’re too small, they’ll burn; too big and they’ll take forever to cook. The key is uniformity.
- Parboil the potatoes: Pop the diced potatoes in a pot of boiling salted water for about 5 minutes. This step softens the potatoes slightly, ensuring that they’ll cook evenly in the oven.
- Drain and fluff: After draining the potatoes, I like to give them a little shake in the pot to fluff up the edges. This creates a crispier surface when they roast.
- Mix the oil and butter: In a roasting tray, melt your butter and olive oil together in the oven for a few minutes. Add garlic, rosemary, and any other herbs you’re using. Once the butter has melted, toss in the potatoes and mix everything well so the potatoes are coated.
- Roast the potatoes: Spread the potatoes out in a single layer in the tray. Roast for 30-40 minutes, turning them halfway through, until they’re golden brown and crispy on the outside.
- Season and serve: Once done, sprinkle with a little sea salt, pepper, and, if you like, a dusting of smoked paprika.
It’s that simple. The hardest part is waiting for them to cook!
Recipe Variations
There are plenty of ways you can play with this recipe based on your personal tastes or what you have in your kitchen. Here are a few ideas:
- Herb variations: Try swapping rosemary for fresh sage, oregano, or even dill for a different flavor.
- Cheese: Sprinkle grated Parmesan or cheddar over the potatoes in the last 5 minutes of cooking for a cheesy twist.
- Crispier finish: For extra crunch, you can sprinkle a bit of cornmeal or breadcrumbs over the potatoes before roasting.
- Spicy: Add a sprinkle of chili flakes or smoked paprika for a bit of heat.
- Garlic butter: If you love garlic, you can increase the amount of garlic or use garlic-infused butter for a richer flavor.
What Goes Well With Mary Berry Parmentier Potatoes?
Mary Berry’s Parmentier potatoes are incredibly versatile. They pair perfectly with:
- Roast meats: Think roast chicken, beef, or lamb. The crispy potatoes complement the tender meat so well.
- Fish: I’ve served these alongside pan-seared salmon and even battered cod. The earthiness of the potatoes balances out the lighter fish.
- Vegetarian dishes: These potatoes are also fantastic with veggie stews or a mushroom risotto. The crispy texture adds a nice contrast.
- Salads: Serve these potatoes next to a fresh salad to bring in some balance to the meal.
- Gravy: Let’s be real-everything’s better with gravy, and these potatoes are no exception. A rich gravy will soak into the crispy edges perfectly.
What I Have Learnt
Making Parmentier potatoes has taught me a few important lessons about cooking:
- The importance of texture: It’s all about achieving that contrast between crispy edges and soft centers. The key is in how you cut the potatoes and how long you roast them.
- Herb pairings: Fresh herbs really make a difference in this dish. While dried herbs will work in a pinch, fresh rosemary and thyme give it that fragrant, earthy aroma.
- Simple ingredients can shine: Sometimes, the simplest recipes are the best. You don’t need to overcomplicate things to make something truly delicious.
- Patience pays off: Giving the potatoes time to roast, without constantly stirring them, leads to that perfect crispiness. It’s worth the wait.
FAQs
What Are Parmentier Potatoes In Mary Berry’s Recipe?
In Mary Berry’s recipe, Parmentier potatoes refer to potatoes that are diced into small cubes or chunks, typically around 1 inch in size. The cubes are then roasted in the oven with olive oil, garlic, herbs, and seasoning until they are golden and crispy on the outside while remaining soft inside. This classic French-inspired method creates a flavorful and easy-to-make side dish.
How Long Do I Roast The Potatoes For In Mary Berry’s Parmentier Potatoes Recipe?
The roasting time for Mary Berry’s Parmentier potatoes typically ranges from 30 to 40 minutes, depending on the size of the potato cubes and the oven’s temperature. The potatoes should be roasted at around 200°C (400°F) until they are golden brown and crisp on the outside, and soft when pierced with a fork. It’s important to toss the potatoes halfway through cooking for even crispiness.
Can I Make Mary Berry’s Parmentier Potatoes In Advance?
Yes, you can prepare Mary Berry’s Parmentier potatoes in advance. You can parboil the potatoes, then refrigerate them until you’re ready to roast. When you’re ready to serve, simply roast them in the oven as directed. Alternatively, you can roast them ahead of time and reheat them in the oven for about 10-15 minutes to regain their crispiness.