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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.
They can be served on their own, to accompany meat, or simply with a good green salad.
58 K 5/5 (3 reviews)463481
Last modified on: November 1st 2026
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: 1,095 grams
Times for this recipe
Preparation
35 min.
Cooking
1 hour 10 min.
All in all
1 hour 45 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
Step 1 - ⌛ 15 min.
Peel and rinse 1 kg potatoes.
Step 2 - ⌛ 5 min.
Cut the potatoes in to chunks of fairly even size (about the size of your thumb).
Step 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.
Step 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.
Step 5 - ⌛ 40 min.
Bring to the boil, then simmer for about 30 minutes.
Step 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)
Step 7 - ⌛ 3 min.
Drain the potatoes.
Step 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.
Step 9 - ⌛ 3 min.
Brush all the potatoes with olive oil.
Step 10 - ⌛ 1 min.
Scatter herbes de Provence over.
Step 11 - ⌛ 30 min.
Roast for about 30 minutes, keeping an eye on the colour towards the end.
Step 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: Homemade.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 2 g RDI=3 % | 17 g RDI=7 % | 6 g RDI=9 % | 134 kcal RDI=7 % | 562 kJ RDI=7 % |
| Per person | 5 g RDI=8 % | 48 g RDI=18 % | 17 g RDI=24 % | 367 kcal RDI=18 % | 1,538 kJ RDI=18 % |
| Whole recipe | 20 g RDI=31 % | 190 g RDI=72 % | 70 g RDI=96 % | 1,469 kcal RDI=73 % | 6,152 kJ RDI=73 % |
How much will it cost?
For 4 people
3.30 €
Per person
0.85 €
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)
Olive oil
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