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.
Course Side Dish
Cuisine Edwardian, French, Titanic, Victorian
Cook Time 25minutes
Total Time 25minutes
1 lb. baking potatoes,
2 tbsp.olive oil
1pinchsalt and pepper
1tbsp.parsley or rosemary, freshoptional
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.