Roast potatoes "à la provençale"


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.
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Last modified on: September 12th 2021
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For 4 people, you will need:

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Times for this recipe
Preparation: 35 min.
Cooking: 1 hour 10 min.
All in all: 1 hour 45 min.
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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
Roast potatoes "à la provençale" : 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
Roast potatoes "à la provençale" : 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.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe20 RDI=8 %190 RDI=20 %80 RDI=10 %1,530 RDI=80 %6,390 RDI: 80 %
Per 100 g1 RDI=1 %20 RDI=2 %6 RDI=1 %140 RDI=7 %570 RDI: 7 %
Per person5 RDI=2 %50 RDI=4 %20 RDI=3 %380 RDI=20 %1,600 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
How much will it cost?
  • For 4 people : 4.40 €
  • 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.
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