Antoine-Augustin Parmentier (August 12, 1737 – December 13, 1813) is best remembered for elevating the lowly potato from the hog trough to dining table in France and around Europe. Outside of Ireland potatoes were primarily fed to animals and were actually thought to cause leprosy and other ailments.
Traditional parmentier potatoes are pan fried in a cup of butter, then finished in the oven. My version is much heart healthy. It is quick to prepare and kids love it.
PARMENTIER POTATOES
Antoine-Augustin Parmentier (August 12, 1737 – December 13, 1813) is best remembered for elevating the lowly potato from the hog trough to dining table in France and around Europe. Outside of Ireland potatoes were primarily fed to animals and were actually thought to cause leprosy and other ailments.
Traditional parmentier potatoes are pan fried in a cup of butter, then finished in the oven. My version is much heart healthy. It is quick to prepare and kids love it.
Servings 4 Serves
Ingredients
- 1 lb. baking potatoes,
- 2 tbsp. olive oil
- 1 pinch salt and pepper
- 1 tbsp. parsley or rosemary, fresh optional
Instructions
- Peel the potatoes, trim the sides to make a rough rectangle, then cut in to even sized, medium dices – approx 1 inch.
- Drizzle with the olive oil. Season and spread out on a greased baking dish.
- Bake in a 400° F/200° C/Gas Mark 6 for 25-35 minutes until golden brown, shaking occasionally to prevent sticking.