I’m considering an all potato diet. Although this isn’t what I’d call an authentic, traditional French dish, these herbs de Provence roasted potatoes are so crispy on the outside and so tender on the inside that I really don’t mind the lack of authenticity.
This mix of herbs certainly comes from the Provencal region of France. Rosemary, thyme, marjoram and oregano are all herbs that grow in the wild in that part of the world, and their Mediterranean flavors add a nice touch to almost any dish.
When roasting potatoes the first rule of thumb is making sure that they are diced to roughly the same size. This will help them to cook evenly.
After the potatoes have boiled for about ten minutes, I drain them in a colander and rinse them with cold water before popping them into the refrigerator to cool down for about twenty minutes or so. Then, careful not to crowd the pan I toss them in olive oil and slide them into a hot oven.
- 3 medium sized russet potatoes
- 2 Tbsp butter
- 1 Tbsp salt
- 1 Tbsp ground black pepper
- 2 Tbsp herbs de Provence
- 1 Tbsp olive oil
- Dice potatoes to a uniform size, about ¾ inch each
- Boil for 10 minutes
- Rinse, drain, and refrigerate for 20 minutes
- In a large bowl add butter, salt, pepper, and herbs de Provence
- Toss potatoes in olive oil and roast in a 450 degree Fahrenheit oven for 25 to 30 minutes
- Melt butter and herb mixture while potatoes are roasting
- Toss roasted potatoes in the butter and herb mix
- Serve immediately