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
12 people
8 IngredientsLast modified on: September 12th 2021
For 12 people, you will need:
- 1
3 litres 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 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 3 litres 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 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)
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 | 60 RDI=20 % | 570 RDI=50 % | 230 RDI=40 % | 4,580 RDI=230 % | 19,160 RDI: 230 % |
| 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 12 people : 13.20 €
- Per person : 1.10 €
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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
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Olive oil
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Rosemary
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Herbes de Provence
Like these other recipes: Fine multi-tomato tart, Stuffed Mushrooms, Tender roasted carrots with avocado mayonnaise, Provençal braised carrots, How to seal a terrine or casserole dish, ... See them all 14
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