Roast potatoes "à la provençale" (Slideshow version)
Stage 12/12 :
Eat piping hot to make the most of them while they are still lovely and crisp.Remarks
For even more of the Provencal spirit, use herb olive oil instead of plain, and add 1 or 2 cloves of garlic garlic "en chemise" to the pan while boiling the potatoes.You can cook any variety of potatoes like this, but for the best results, use a floury type, such as Bintje.