Potatoes Parmentier Recipe
A dish named after Augustin Parmentier, the French potato hero. There are a number of dishes that carry his name, but this recipe makes a great everyday side dish.
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This recipe makes 4-6 servings.
Ingredients
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4 Large Yukon Gold Potatoes (Peeled and Cubed)
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2 Garlic Cloves (Minced)
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¼ Cup Lardons or unsmoked Bacon (cut into thin strips)
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2 Stalks Rosemary (Removed from stems and roughly chopped)
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2 Shallots (Minced)
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¼ Cup Chopped Italian Parsley
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Salt
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Ground Black Pepper
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4 Tablespoon Unsalted Butter.
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Instructions
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Boil the cubed potatoes in salted water for around 4 minutes or until soft when pricked with a fork.
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Drain the potatoes and allow to cool.
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Add the lardons to a cold skillet and cook on a gentle heat until they begin to render their fat.
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Remove the lardons from the pan and drain on paper towel
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Add half the butter and allow to melt.
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Add the shallots and cook for two minutes
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Add the garlic and cook for two minutes
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Add the rosemary and combine well with the onions etc.
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Add the rest of the butter.
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Add the potatoes
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Turn the potatoes on a gentle heat in the pan until they are combined with the onions, herbs etc.
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Return lardons to the pan and combine
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Add the chopped parsley and combine
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Season with salt and pepper to taste.
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Serve.
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