Roast potatoes "à la provençale"

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 1 kg potatoes
• 2 1 tablespoon coarse salt
• 3 2 bayleaves
• 4 2 sprigs rosemary
• 5 5 tablespoons olive oil
• 6 2 tablespoons herbes de Provence
• 7 salt
• 8 pepper
• Total weight: 1,122 grams

Times:

Preparation	Cooking	Start to finish
35 min.	1 hour 10 min.	1 hour 45 min.

Step by step recipe

1	Peel and rinse 1 kg potatoes.
2	Cut the potatoes in to chunks of fairly even size (about the size of your thumb).
3	Cut chunks to make lots of faces (rather than slices) as these crisp up better. Rinse the chunks again.
4	Put the potato chunks into a large pan. Add 1 tablespoon coarse salt, 2 bayleaves and 2 sprigs rosemary, then enough to water to cover.
5	Bring to the boil, then simmer for about 30 minutes.
6	The potatoes should be soft, to the point of breaking up in the pan. Preheat the oven to 390°F (200°C)
7	Drain the potatoes.
8	Spread the potatoes out in a single layer on a sheet of cooking parchment laid on a baking sheet. Taste a piece and if it still lacks salt, sprinkle with more salt, then pepper.
9	Brush all the potatoes with olive oil.
10	Scatter herbes de Provence over.
11	Roast for about 30 minutes, keeping an eye on the colour towards the end.
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.

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