Provencal Potatoes

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Provencal Potatoes

These potatoes are frequently requested in my family. They are better than French fries and yet they have just 2 tablespoons of olive oil in 4 servings. They are great with, roasted chicken, steak, and grilled fish. Preparation time: 1 hour (includes 50 minutes cooking time) Serves: 4 as a side dish

  • 1 1/2 Pound Potatoes Use new red potatoes or red bliss.
  •  2 tbs. Olive Oil
  •  2 tbs. Victoria’s Taylor's Herbes de Provence 
  • Added salt to taste

Pre-heat oven to 425°.  Leave the skins on the potatoes. If the potatoes are small, cut them in half and then in half again to form wedges (3/4” to 1” thick). To make similar wedges with larger potatoes, cut the potatoes in half then cut each half into three or four wedges. In a bowl or a sealed plastic bag, combine the potatoes, olive oil and Seasoning. Place the potatoes, flesh side down, on a jelly roll pan or a cookie sheet with a rim to keep the potatoes from falling off. Cover the pan tightly with foil and cook for 20 minutes. Remove the foil and roast for another 15 minutes. Now turn each wedge over to brown the other side and roast for a final 15 minutes. Serve hot and add salt to taste. Recipe Notes and Serving Suggestions: The recommended red potatoes are high in moisture and low in starch. This works best for roasting. Yukon Gold or all purpose potatoes are a second choice. Potatoes with high starch and low moisture (Idaho, Russet or Baking potatoes) do not roast well. They tend to dry out and do not form nice light brown crusts as easily. Best,             Victoria

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