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Yes, we're back at it again with the Spicewalla Herbs de Provence AND the potatoes, but as they say, "if it ain't broke, don't fix it." Very much like the frites, we featured in our previous blog, these potatoes are delicious and highly addictive. No matter how you slice them or garnish them, you can't go wrong with herbs and spuds. Try out every variation of the classic!
For this recipe you will need:
A large saucepan
A mixing bowl
A baking sheet
Aluminum foil
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
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
Instructions:
- 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
