Provencal Herb Roasted Potatoes
Tantalize your taste buds with these aromatic Provencal Herb Roasted Potatoes, a side dish that perfectly captures the essence of the sunny Mediterranean. With a golden crust and a tender interior, these potatoes are seasoned with a harmonious blend of herbs and spices commonly found in the heart of Provence.
Equipment
- Large bowl
- Baking sheet
- Measuring spoons
- Zester
Ingredients
- 2 pounds baby potatoes, halved
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 2 cloves garlic, minced
- Zest of one lemon
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the halved baby potatoes with the extra virgin olive oil, ensuring they are evenly coated.
- Sprinkle the sea salt, ground black pepper, dried thyme, dried rosemary, dried basil, and dried oregano over the potatoes. Add minced garlic and lemon zest. Toss again until the potatoes are well-seasoned with the herb mixture.
- Spread the potatoes in a single layer on a baking sheet, making sure they're not overcrowded to ensure even roasting.
- Roast in the preheated oven for 40 minutes or until the potatoes are golden brown and crisp on the outside, and fork-tender on the inside. Halfway through, stir the potatoes to ensure they roast evenly.
- Once done, remove from the oven and let them rest for a few minutes before serving.
Notes
For an extra touch of Provence, consider adding a sprinkle of herbes de Provence before serving.
If you prefer a more intense garlic flavor, add additional minced garlic to taste.
These potatoes pair wonderfully with grilled meats or as a hearty addition to a vegetarian spread.
Leftover potatoes can be stored in an airtight container in the refrigerator for up to 3 days.