Simple, french-style potato bake with flavorful herbs. Perfect as light side to meat & fish or on its own with salad. Office lunch suggestions included.
What is Provençal cooking one might ask? Without being expert on French cuisine (although hubby is from French ancestry), but being native European, I feel ‘qualified enough’’ to share my take on Provençal cooking. Provence is a geographical reason in southeastern France, where sea and sun meet to create splendid beauty and unique flavors. Have you ever been? I’d love to hear your experience.
For this recipe I chose larger new potatoes as the littlest ones are still not available on the market. However, if you have them feel free to substitute. What makes these new potatoes unique and rich in Provençal flavor is – you guessed right – the splendid mix of herbs. I generally prefer using fresh herbs rather than dried, but if you are short on fresh the typical Herbs de Provence is a good substitution. One thing to keep in mind when it comes to fresh vs dried spices is their flavor richness. In general, fresh herbs give much richer taste that dried herbs in same quantity.
CLEANING NEW POTATOES
Most new potatoes are sold thoroughly cleaned and almost ready to be cooked. If, however you get your hands on out-of-the-ground new potatoes, I recommend presoaking them for 10 minutes in a large bowl (cold water) – which way most dirt comes off on its own. Then carefully brush potatoes one by one with kitchen brush ( I use this one from IKEA) and rinse with water for one last time.
If you have some leftover potatoes, taking them to work with you is always a good idea. That way we save additional $ and do not end up throwing food away at the end. Place in bento box of choice and off to work we go. These are also perfect size for kids (my son loves the baby new potatoes the most), so adding some to a kid’s lunch box is a nice way to slip some veggies to their diet.
Provençal new potatoes bake is a wonderful refreshing side meal we usually enjoy with fish (see our Juicy Grilled Tuna Steaks recipe) or even on its own with some blue cheese and salad ( see our spring salad with feta and baby spinach). Happy eating!
Provençal New Potatoes Bake with Herbs
- 1,5 lbs (approx 500 g) new (baby) potatoes, cleaned
- 5 tbsp olive oil , extra virgin
- 1 tbsp fresh sage leaves , chopped
- 1 tbsp fresh thyme leaves , chopped
- 1 tbsp fresh rosemary leaves , chopped
- 2 garlic cloves , minced
- 1 tbsp all purpose seasoning , preferably organic
- Wash potatoes with skin on (see notes above recipe) and if larger chop in 4 pieces.
- In a small mixing bowl combine olive oil, all purpose seasoning and chopped fresh herbs. Mix well and combine with washed & peeled potatoes. Distribute herbs mix well to coat all potatoes on each side.
- Place potatoes in ceramic baking dish and cover with aluminum foil. Place baking dish in (cold) oven and bake potatoes until tender (approx 30 min in my oven) on 200C/400F. Check regularly with fork.
- OPTIONAL: For a roasted feel, remove aluminium foil 10 before potatoes are fully cooked and bake until they become golden on top. Sprinkle with Grana Padano cheese crumbs.