Roast potatoes "à la provençale"
These roast potatoes with echoes of Provence are cooked in 2 stages: boiled first, then finished in the oven until golden and crisp.
They can be served on their own, to accompany meat, or simply with a good green salad.
They can be served on their own, to accompany meat, or simply with a good green salad.
42 K 5/5 (3 reviews)
1 hour 45 min.
Easy
4 people
8 IngredientsLast modified on: September 12th 2021
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: 1,125 grams
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 1 hour 10 min.
All in all: 1 hour 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 15 min.
Peel and rinse 1 kg potatoes.
Stage 2 - 5 min.
Cut the potatoes in to chunks of fairly even size (about the size of your thumb).
Stage 3 - 3 min.
Cut chunks to make lots of faces (rather than slices) as these crisp up better.
Rinse the chunks again.
Rinse the chunks again.
Stage 4 - 2 min.
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.
Stage 5 - 40 min.
Bring to the boil, then simmer for about 30 minutes.
Stage 6
The potatoes should be soft, to the point of breaking up in the pan.
Preheat the oven to 390°F (200°C)
Preheat the oven to 390°F (200°C)
Stage 7 - 3 min.
Drain the potatoes.
Stage 8 - 3 min.
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.
Taste a piece and if it still lacks salt, sprinkle with more salt, then pepper.
Stage 9 - 3 min.
Brush all the potatoes with olive oil.
Stage 10 - 1 min.
Scatter herbes de Provence over.
Stage 11 - 30 min.
Roast for about 30 minutes, keeping an eye on the colour towards the end.
Stage 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.
You can cook any variety of potatoes like this, but for the best results, use a floury type, such as Bintje.
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=8 % | 190 RDI=20 % | 80 RDI=10 % | 1,530 RDI=80 % | 6,390 RDI: 80 % |
| Per 100 g | 1 RDI=1 % | 20 RDI=2 % | 6 RDI=1 % | 140 RDI=7 % | 570 RDI: 7 % |
| Per person | 5 RDI=2 % | 50 RDI=4 % | 20 RDI=3 % | 380 RDI=20 % | 1,600 RDI: 20 % |
How much will it cost?
- For 4 people : $5.15
- Per person : $1.30
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potatoes
Like these other recipes: Avengers' potatoes, Roast in the bag pork with fondant vegetables., Pork Chops Champvallon style, Green bean purée, Hot box cheese , ... See them all 83
Olive oil
Like these other recipes: Tomatoes Provençal, Sautéed green vegetables, "Land and sea" kebabs, Summer Salmon Blanquette, Spinach and Comté Loaf, ... See them all 531
Herbes de Provence
Like these other recipes: Zucchini and potato scarpaccia, Provençal braised carrots, Potimarron and Parmesan tart, Two-olive ciabatta, Olive and pesto bread, ... See them all 14
Bayleaf
Like these other recipes: Home-made doner kebab, White bean gratin "à l'italienne", Fish in white wine, Feta and spinach brik pie, Ratatouille, ... See them all 65
Other recipes you may also like
Breton apple and rhubarb tart
This rhubarb and apple tart is given a Breton twist with a base of traditional, butter-rich, sablé biscuit. This is topped with an apple "crémeux" filling. The finishing touch is a layer of rhubarb, cut on the diagonal and oven-poached in a syrup of its own juice.December 30th 201951 K5 1 hour 45 min.
Ham and cheese slices with spring onions
In this recipe, we'll be using just the tops of the onions, lightly fried, combined with fried ham and thinly sliced Morbier cheese..May 22th 201952 K 40 min.
Red cabage salad with toasted almonds
This salad has a lovely crunch to it: not just the red cabbage, but also from thinly sliced radishes and toasted almonds.May 26th 201948 K5 30 min.
Springtime mixed salad
This salad is a way to make the most of the first baby courgettes (if you can get them). The crunchy little darlings are mixed with shredded lettuce, hard-boiled eggs, tinned tuna and diced cheese.June 5th 201984 K 25 min.
Yeast-based flaky dough (for croissants)
This yeast-based flaky dough (or croissant dough) is where puff pastry meets a yeast dough (such as brioche dough). This means that not only will we get flaky layers, but the dough will also swell and rise. The method is along the same lines as for a feuilletage: the basic dough is first kneaded,...June 9th 2019162 K 4 3 hours 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-17)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.