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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.

27K 3 5

Last modified on: September 12^th 2021

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For 12 people, you will need:

1 6 lb + 9.6 oz potatoes
2 3 tablespoons coarse salt
3 6 bayleaves
4 6 sprigs rosemary
5 15 tablespoons olive oil
6 6 tablespoons herbes de Provence
7 salt
8 pepper

Change to the quantities for: 2 people 4 people 8 people 12 people

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How long does it take?

Time required for this recipe:

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

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Step by step recipe

Stage 1 - 15 min.

Peel and rinse 6 lb + 9.6 oz 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.

Stage 4 - 2 min.

Put the potato chunks into a large pan. Add 3 tablespoons coarse salt, 6 bayleaves and 6 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)

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.

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

" href="/lexique.php?id=40" target="_blank">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.

Keeping

Should be eaten immediately.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
4,575 Kcal or 19,155 Kj	60 gr	570 gr	228 gr
229 %	23 %	54 %	35 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
136 Kcal or 569 Kj	2 gr	17 gr	7 gr
7 %	1 %	2 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
381 Kcal or 1,595 Kj	5 gr	48 gr	19 gr
19 %	2 %	4 %	3 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 12 people : 13.19 €
Per person : 1.10 €

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: You can get more informations, or check-out other recipes which use it, for example: Late Winter Soup with Fresh Spinach, Endives "bonne femme", Crème de foie gras, "Day After Pork Belly" Soup, Smoky sausage and mash, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Roasted vegetables with thyme and green sauce, Pan-fried chicken breast on mozzarella, Salade Niçoise, Deep leek and potato quiche, Leek fondue, ... All
	Herbes de Provence: You can get more informations, or check-out other recipes which use it, for example: Provençal braised carrots, Pasta with cherry tomatoes, olives and feta cheese, Tomatoes Provençal, Olive and pesto bread, Baker's pizza, ... All
	Bayleaf: You can get more informations, or check-out other recipes which use it, for example: Preserved tomatoes, Tenderloin steaks marinated in red wine with rosemary, Fried eggs with tomatoes, Polpete, Sausage and lentils "en cocotte", ... All

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