2 pounds potatoes, left whole if small or cut into 2-inch pieces
3 Tbsp vegetable or sunflower oil
4 cloves garlic, peeled and crushed
1 Tbsp fresh thyme leaves, finely chopped
1 Tbsp fresh rosemary, finely chopped
Salt and Black Pepper, to taste
Instructions
Preheat the oven to 400°F.
Parboil the potatoes in a large pot of salted water over a high heat for 5 minutes. Do not overcook! They should still have a slight crunch to them.
Once the potatoes are parboiled, drain them in a colander and let them rest for a few minutes to dry. Alternatively, pat them dry with a clean towel.
While you are parboiling the potatoes, put the oil in a large roasting pan and place it in the oven. You want the oil to be hot but watch it carefully as you do not want it to get so hot it starts to smoke.
When the potatoes are parboiled and dried, carefully remove the roasting pan from the oven and gently place the potatoes in a single layer.
Turn them around a bit for all surfaces to get covered in oil.
Return the pan to the oven and roast for 20 minutes. Then, stir in the garlic and fresh herbs.
Roast for an additional 15 minutes or until the potatoes are golden and crispy.
Season to taste and serve immediately!
Notes
This French potato dish was named after Antoine Augustin Parmentier. Parmentier was a pharmacist turned potato advocate after he experienced the nutritional benefits potatoes offered him when he was a prisoner in Germany during the Seven Years War. He survived on a diet of potatoes; thus, it is understandable that he would become a passionate advocate for them! At the time, potatoes were not revered in France and were seen as a cheap vegetable. Parmentier worked hard to popularize potatoes throughout France and eventually they became an integral part of French cuisine!
The cooking method here is a two-step process of blanching first, then roasting. This is another simple recipe that really highlights the flavors of a few ingredients.
