My latest creation are these flavourful Actifry Garlic Butter ParmentierPotatoes. I’ve used it to cook sausages , garlic dough balls, veggies and last week my crispy chicken thighs
Other favourites are Hachis Parmentier, the French equivalent of a cottage or shepherd’s pie and Pomme de Terre Parmentier is diced, cubed potatoes fried in butter (bacon, onions, garlic or herbs can all be added)
I have always preferred mixed roasts to regular, sometimes, the meat is filled with a simple sausage stuffing and roasted along with the potatoes in the same tin, for an even more lavish meal, at other times, just kept simple as it is with a side of potatoesparmentier or gratin
I went with garlic chives, which are a serious yum upgrade if you can find them. I’ve talked about using these before for Parmentierpotatoes and three years later, I still swear by them for most things
They also did not like the effect of the marinade on the potatoes (although I don’t think they used butter which altered it slightly) but the recipe would go just as well with some parmentierpotatoes or rice
I won’t ramble on as its a simple dish – garlic cream mussels – and it was beautiful. Roast Hake with ParmentierPotatoes, Sautéed Mushrooms, Whisky Butter and Skirlie Crumb
Stacks of potatoes with perfect crunch and beautiful garlicky butter finding it’s way between them. Stack on their sides in the dish and top with cubes of garlic butter
Spoon the cauliflower cheese purée and parmentierpotatoes alongside. Meanwhile, for the parmentierpotatoes, boil the potatoes, whole and in their skins, in a large pan of salted water for 18-20 minutes, or until tender. Once cool, peel away the skins and cut the potatoes into 1cm/½in cubes. Add the cold diced potatoes and fry for 3-4 minutes, or until golden-brown on all sides. Add the garlic and thyme and fry for a further 1-2 minutes. 2 large potatoes, unpeeled. 2 garlic cloves, crushed
I therefore give you salt cod, garlic, cream, parsley, and potatoes. Provence is that part of southern France where the lavender grows in abundance, the sun shines in your eyes, garlic and tomatoes adorn the market stalls and the green-blue waves of the Mediterranean lap against the shore
