These Roasted Potato Cubes with Rosemary and Garlic are a very tasty side dish which is ready in no time at all. You might know them as parmentier potatoes or simply cubed potatoes but whatever you choose to call them, these crispy little spuds are terrific!
1tspRosemary - Fresh chopped or half as much dried
Turn the oven to 200c fan or equivalent.
Half fill a large bowl with cold water. Peel 900g Potatoes and put the peeled potatoes into the water so they don’t discolour.
Cut each potato in 2cm slices, then 2 cm strips and finally, 2cm chunks. Put the chunks back in the water and repeat with the remaining potatoes.
Drain the water out of the bowl and dry the potatoes with a clean tea towel.
Dry the bowl too and return the now dry potatoes to the now dry bowl. Add 1 tsp Rosemary (Fresh chopped or half as much dried), 2 tsp Garlic Salt and 3 tbsp Olive Oil. Toss together so all the cubes are evenly coated. I use my hands.
Spread the coated potato cubes out on a medium roasting tray and pop into the oven for 40 minutes.
Take the tray out of the oven and use a spatula to loosen any stuck potatoes and give them a toss. Return to the oven for a further 20 minutes or until they’re golden and crispy all over.