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Roast potatoes "à la provençale"

Name: Roast potatoes "à la provençale"
Prep time: 35 min
Cook time: 1 h 10 min
Total time: 1 h 45 min
Yield: 4 people
Cuisine: French
Ingredients: 1 kg potatoes; 1 tablespoon coarse salt; 2 bayleaves; 2 sprigs rosemary; 5 tablespoons olive oil; 2 tablespoons herbes de Provence; Salt; Pepper

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.

53 K 5/5 (3 reviews)463481

Duration

1 hour 45 min.

Difficulty

Easy

Last modified on: September 12^th 2021

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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

Times for this recipe

Preparation

35 min.

Cooking

1 hour 10 min.

All in all

1 hour 45 min.

Preparation 35 min.

Cooking 1 hour 10 min.

When should you start or finish this recipe?

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.

Roast potatoes "à la provençale" : Stage 1

Peel and rinse 1 kg potatoes.

Stage 2 - ⌛ 5 min.

Roast potatoes "à la provençale" : Stage 2

Cut the potatoes in to chunks of fairly even size (about the size of your thumb).

Stage 3 - ⌛ 3 min.

Roast potatoes "à la provençale" : Stage 3

Cut chunks to make lots of faces (rather than slices) as these crisp up better.

Rinse the chunks again.

Stage 4 - ⌛ 2 min.

Roast potatoes "à la provençale" : Stage 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.

Stage 5 - ⌛ 40 min.

Roast potatoes "à la provençale" : Stage 5

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.

Roast potatoes "à la provençale" : Stage 7

Drain the potatoes.

Stage 8 - ⌛ 3 min.

Roast potatoes "à la provençale" : Stage 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.

Stage 9 - ⌛ 3 min.

Roast potatoes "à la provençale" : Stage 9

Brush all the potatoes with olive oil.

Stage 10 - ⌛ 1 min.

Roast potatoes "à la provençale" : Stage 10

Scatter herbes de Provence over.

Stage 11 - ⌛ 30 min.

Roast potatoes "à la provençale" : Stage 11

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.

Keeping: Should be eaten immediately.

Source: Home made.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	1 g RDI=3 %	16 g RDI=6 %	6 g RDI=9 %	135 kcal RDI=7 %	569 kJ RDI=7 %
Per person	5 g RDI=8 %	47 g RDI=18 %	19 g RDI=26 %	381 kcal RDI=19 %	1,596 kJ RDI=19 %
Whole recipe	20 g RDI=31 %	190 g RDI=72 %	76 g RDI=104 %	1,525 kcal RDI=76 %	6,385 kJ RDI=76 %