My Provencal seasoning is based on the classic Herbes de Provence but I add garlic, lemon, and a pinch of sea salt.
For Roasted Provencal Potatoes, preheat your oven to 425 degrees. Take two-and-a-half pounds of red-skinned potatoes—no need to peel them—and cut them into 1-1/2-inch wedges. Each wedge will have 2 cut sides and one skin side.
I like to use a zip close bag to toss the potatoes with a quarter cup of olive oil and one packet of my Roasted Provencal Potatoes seasoning or 1/4 cup of Herbes de Provence.
Place the potatoes, flesh [or cut] side down on a rimmed cookie sheet, cover tightly with foil, and roast for 20 minutes. Remove the foil and roast for another 15. Then turn each wedge over and give them a final 15 minutes of roasting.
Add salt to taste. And that’s my Roasted Provencal Potatoes. Serve them hot with any main course, such as chicken, lamb, steak, or pork.