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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.

This recipe makes 4-6 servings.


  • 4 Large Yukon Gold Potatoes (Peeled and Cubed)

  • 2 Garlic Cloves (Minced)

  • ¼ Cup Lardons or unsmoked Bacon (cut into thin strips)

  • 2 Stalks Rosemary (Removed from stems and roughly chopped)

  • 2 Shallots (Minced)

  • ¼ Cup Chopped Italian Parsley

  • Salt

  • Ground Black Pepper

  • 4 Tablespoon Unsalted Butter.

A plate of Potatoes Parmentier on a chopping board with EMG logo & "Go Everywhere, Eat Everything"


  1. Boil the cubed potatoes in salted water for around 4 minutes or until soft when pricked with a fork.

  2. Drain the potatoes and allow to cool.

  3. Add the lardons to a cold skillet and cook on a gentle heat until they begin to render their fat.

  4. Remove the lardons from the pan and drain on paper towel

  5. Add half the butter and allow to melt.

  6. Add the shallots and cook for two minutes

  7. Add the garlic and cook for two minutes

  8. Add the rosemary and combine well with the onions etc.

  9. Add the rest of the butter.

  10. Add the potatoes

  11. Turn the potatoes on a gentle heat in the pan until they are combined with the onions, herbs etc.

  12. Return lardons to the pan and combine

  13. Add the chopped parsley and combine

  14. Season with salt and pepper to taste.

  15. Serve.

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