Roasted Provencal Potatoes

You are here

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. 

Best,

Comments

Please login to post a comment:

Accolades

Contact Us

 
Corporate Office
17A Gill Street, #4
Woburn, MA 01801
 
or by email at info@vgourmet.com
 
(800) 403-8981 toll free
(781) 935-9979 fax