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.
6,538 3 5
Last modified on: September 12th 2021
Keywords for this recipe:PotatoesRoastGoldenCrispProvencalHerbsOilOvenFor 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: 1,122 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 35 min. | 1 hour 10 min. | 1 hour 45 min. |
At what time:
- When will I finish if I start the recipe at ... ?
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Step by step recipe
Stage 1 - 15 min.
Peel and rinse 1 kg 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 1 tablespoon coarse salt, 2 bayleaves and 2 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,525 Kcal or 6,385 Kj | 20 gr | 190 gr | 76 gr |
| 76 % | 8 % | 18 % | 12 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 136 Kcal or 569 Kj | 2 gr | 17 gr | 7 gr |
| 7 % | 1 % | 2 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 381 Kcal or 1,595 Kj | 5 gr | 48 gr | 19 gr |
| 19 % | 2 % | 4 % | 3 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Potatoes: You can get more informations, or check-out other recipes which use it, for example: Potato purée , Baked potoatoes with herb butter or cream , Melting Epoisses on toast , Normandy seafood stew, Bourguignon potatoes , ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Eggs with tomatoes and courgettes, Preserved tomatoes, Scallops with sorrel and Noilly Prat, Spinach and Comté Loaf, Curried prawn risotto, ... All |
 | Herbes de Provence: You can get more informations, or check-out other recipes which use it, for example: Tomato foccacia, Provençal braised carrots, Tomatoes Provençal, How to seal a terrine or casserole dish, Stuffed Mushrooms, ... All |
 | Bayleaf: You can get more informations, or check-out other recipes which use it, for example: Rabbit civet "à la normande", Home-made doner kebab, Celeriac and mushroom gratin, Courgettes (zuchinis) , Duo of slow-cooked pork, ... All |
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