Easy Homemade Parmentier Potatoes Recipes

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PARMENTIER POTATOES

Serve parmentier potatoes instead of chips or roasties for a more elegant side. This is a classic dish flavoured with rosemary and garlic, and it's easy to make

Provided by Anna Glover

Categories     Side dish

Time 1h

Yield Serves 4 as a side

Number Of Ingredients 4



Parmentier potatoes image

Steps:

  • Tip the potatoes into a large pan of cold water and season with a large pinch of salt. Bring to the boil over a high heat, then immediately drain and leave to steam-dry for a few minutes in a colander.
  • Heat the oven to 220C/200C fan/gas 7. Tip the potatoes onto a large baking tray along with the garlic cloves, rosemary and oil. Season well, then mix everything thoroughly so each potato cube is coated in the oil. Shake the tray gently to spread the potatoes out into a rough single layer. Roast for 30-35 mins, turning halfway through, until the potatoes are golden and crisp on the outside and tender when pierced with a fork. Serve with roast lamb, fish or as an alternative to chips or roast potatoes.

Nutrition Facts : Calories 279 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.01 milligram of sodium

1kg floury potatoes, peeled and cut into 2cm cubes
4 garlic cloves, bashed
2 rosemary sprigs, needles picked and finely chopped
4 tbsp vegetable oil

CHICKEN POT PARMENTIER

This version of the classic French Parmentier subs in a rotisserie chicken for the traditional beef. Think of it as a French spin on chicken pot pie.

Provided by David Lebovitz

Yield Serves 6 to 8

Number Of Ingredients 21



Chicken Pot Parmentier image

Steps:

  • To make the filling, heat the stock in a saucepan over medium-high heat with the carrots, celery, and onions. Let simmer until the vegetables are almost tender, about 15 minutes. Turn off the heat and set aside.
  • Melt the butter in a large pot or Dutch oven over medium heat. Stir in the flour and cook, stirring constantly, for 2 minutes. Whisk a few ladlefuls of the warm stock into the flour mixture, which will appear lumpy at first but will smooth out as you go. Gradually add all the stock, including the vegetables, stirring as you go. Cook for about 10 minutes, until thickened. During the last minute of cooking, add the garlic and white wine. Remove the pot from the heat and stir in the chicken, peas, tarragon, parsley, salt, and pepper. Taste and add a bit more salt, if desired. Transfer the mixture to a 2½‑ to 3-qt. (2.5- to 3-L) shallow baking dish set on an aluminum foil-lined baking sheet (to catch any spills).
  • Preheat the oven to 400ºF.
  • To make the potato topping, bring a large pot of lightly salted water to a boil. Add the cubed potatoes and cook until fork-tender, about 25 minutes. Drain well. Return the potatoes to the pot and cook over medium heat for 1 minute, stirring constantly, to remove some of the moisture.
  • Pass the potatoes through a food mill or potato ricer (don't use a mixer or food processor because it will make the potatoes gluey). Mix in the cubed butter and salt, let stand 5 minutes, stirring once or twice while they're cooling.
  • Stir the egg yolks into the warm potatoes. Add the cream, a generous amount of pepper, and the nutmeg. Either spread the potato mixture over the chicken filling with a spatula, or transfer the mixture to a pastry bag fitted with a star tip and pipe the potatoes decoratively over the filling. With a pastry brush, gently dribble the melted butter over the potatoes. Bake the pot pie for 30 minutes, until the potatoes are golden brown and burnished in places.

4 cups chicken stock
3 carrots, peeled and diced
2 ribs celery, diced
16 pearl onions, peeled
6 Tbsp. (85 g) salted or unsalted butter
6 Tbsp. (60 g) all-purpose flour
1 clove garlic, peeled and minced
2 Tbsp. dry white wine
4 cups (500 g) diced or shredded cooked chicken
1 cup (130 g) fresh or frozen peas or shelled fava beans
2 Tbsp. finely chopped fresh tarragon or 3 Tbsp. chopped chervil leaves
2 Tbsp. finely chopped fresh flat-leaf parsley
1 tsp. sea salt or kosher salt, plus more if needed
½ tsp. freshly ground black pepper
2½ pounds russet potatoes, peeled and cubed
6 Tbsp. (85 g) unsalted butter, cubed and at room temperature, and 2 Tbsp. melted
1 tsp. sea salt or kosher salt
3 large egg yolks
⅓ cup (80 ml) heavy cream
Freshly ground black pepper
Pinch of freshly grated nutmeg

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