Ingredients
1 pound baby yukon gold potatoes, halved
1/4 cup cooking oil
4 tablespoons Spicewalla Herbs de Provence
Spicewalla Sicilian Sea Salt and freshly ground Spicewalla Black Pepper
1 half lemon, for juice
Preparation
- Place the potatoes in a large saucepan
- Cover with at least 1 inch of water and add a couple pinches of Spicewalla Sicilian Sea Salt
- Bring to a boil, reduce to simmer and cook the until they are fork-tender, about 30 minutes
- Remove potatoes from the water and place in a mixing bowl, cool slightly
- Preheat oven to 400* F
- Drizzle oil over the potatoes and toss to coat evenly.
- Sprinkle Herbs de Provence into bowl and toss again
- Line a baking sheet with aluminum foil. Transfer potatoes onto baking sheet in an even layer, season with salt and pepper
- Bake for 25-30 minutes, stirring once or twice, until golden brown
- Remove from oven, squeeze fresh lemon juice over potatoes and season with salt again before serving
