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

Keywords for this recipe:PotatoesRoastGoldenCrispProvencalHerbsOilOven
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
35 min.1 hour 10 min.1 hour 45 min.
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Step by step recipe


Stage 1 - 15 min.
Roast potatoes "à la provençale" : Photo of step #1
Peel and rinse 1 kg potatoes.

Stage 2 - 5 min.
Roast potatoes "à la provençale" : Photo of step #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" : Photo of step #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" : Photo of step #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" : Photo of step #5
Bring to the boil, then simmer for about 30 minutes.

Stage 6
Roast potatoes "à la provençale" : Photo of step #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" : Photo of step #7
Drain the potatoes.

Stage 8 - 3 min.
Roast potatoes "à la provençale" : Photo of step #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" : Photo of step #9
Brush all the potatoes with olive oil.

Stage 10 - 1 min.
Roast potatoes "à la provençale" : Photo of step #10
Scatter herbes de Provence over.

Stage 11 - 30 min.
Roast potatoes "à la provençale" : Photo of step #11
Roast for about 30 minutes, keeping an eye on the colour towards the end.

Stage 12
Roast potatoes "à la provençale" : Photo of 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.
Keeping
Should be eaten immediately.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,525 Kcal or 6,385 Kj20 gr190 gr76 gr
76 %8 %18 %12 %
Per 100 g
Energetic valueProteins CarbohydratesFats
136 Kcal or 569 Kj2 gr17 gr7 gr
7 %1 %2 %1 %
Per person
Energetic valueProteins CarbohydratesFats
381 Kcal or 1,595 Kj5 gr48 gr19 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 4 people : 4.40 €
  • Per person : 1.10 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
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