Herbes De Provence Roasted Potatoes Recipes

Steps:

• Preheat oven to 375º.
• Place potatoes in a roasting pan. Pour oil over potatoes and sprinkle with pepper and herbs de Provence.
• Stir potatoes to coat all sides. Bake, uncovered, for about 1 hour or until potatoes are fork tender. Stir occasionally while roasting.

Steps:

• 1. Preheat oven to 425 degrees.
• 2. Cover large baking sheet with foil.
• 3. Toss potatoes and onions with extra virgin olive oil.
• 4. Add seasonings to potatoes; toss until potatoes are well coated.
• 5. Spread potatoes on baking sheet; be careful not to overcrowd.
• 6. Bake until done and beginning to crisp at the edges, about 40 minutes.
• 7. ** Tip for prepping ahead: Unlike russet or Idaho potatoes, sweet potatoes and yams do not turn brown or lose texture on exposure to air. Simply peel and cube potatoes ahead of time and refrigerate in a BPA free ziplcoc bag. When ready to roast, pour them into a bowl and season with extra virgin olive oil (EVOO) and all seasonings. Then spread on a foil lined aluminum baking sheet. If you want to place the baking sheet in the fridge, you can do this also. Just allow to sit at room temperature for at least 30 minutes before baking.

Steps:

• Preheat the oven to 400 degrees F.
• Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.
• Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.

Steps:

• Preheat the oven to 400 degrees F.
• Peel and wash the potatoes and slice them really thinly using a plastic mandoline.
• Generously butter a 12-inch ovenproof baking or gratin dish (about 2 1/2 to 3-quarts).
• In a small saucepan, bring the half-and-half, garlic cloves and herbes de Provence to a simmer. Season, to taste, with salt and pepper. Remove the garlic cloves. Set aside.
• Arrange the potatoes in an overlapping layer on the bottom of the dish. Season the layer generously with salt and pepper. Scatter lightly with some of the grated cheese. Make another potato and cheese layer, finishing with a most generous cheesing.
• Press the layers down gently. Pour the half-and-half mixture over the potato layers and fill the dish up to the top of the potatoes. Cover the dish loosely with foil so it is not touching the cheese on top and bake 30 minutes, uncover and bake another 10 to 15 minutes until the cheese is bubbly and nicely browned.
• Let cool for 20 to 30 minutes before serving.

Steps:

• Preheat oven to 500 degrees F. Cut potatoes into thin wedges and place on a cookie sheet. Coat potatoes in a thin layer of evoo, then sprinkle very liberally with 2 palm fulls of herbes. Toss potatoes to coat evenly. Roast potatoes 25 minutes, until crisp and golden at edges. Season hot wedges with salt to your taste.

Steps:

• Place potatoes in stockpot & cover with salted water. Bring to boil over high heat.
• Cook 8-10 minutes until potatoes are just tender. Drain and set aside.
• In large skillet , heat oil over medium heat. Add herbs de Provence.
• Cook, stirring constantly, 10-15 seconds.
• Add drained potatoes, coarse salt, and lemon juice; toss to coat.
• Cook 2-3 minutes & remove from heat. Sprinkle with pepper and flaked sea salt.

Steps:

• Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Mix first 7 ingredients in large pot. Bring to simmer over medium-high heat. Add half of cheese; whisk until smooth. Chill remaining cheese. Add potatoes to pot; bring to simmer.
• Transfer potato mixture to prepared dish, spreading evenly. Cover with foil; bake 15 minutes. Uncover and bake until potatoes are very tender and liquid bubbles thickly, about 50 minutes.
• Dot potatoes with remaining cheese. Bake until cheese softens, about 5 minutes. Let cool 15 minutes before serving.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat.
• Toss potato wedges, olive oil, herbes de Provence, paprika, salt, and black pepper together in a bowl until potatoes are evenly coated. Place wedges on their sides onto the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Flip potatoes onto their other sides; return to oven and cook until crusty and golden brown, about 20 minutes more.

Steps:

• Preheat oven to 450 degrees. In a roasting pan, toss scrubbed small new potatoes with olive oil and herbes de Provence (or mixed dried thyme, rosemary, and marjoram). Season with coarse salt and teaspoon ground pepper.
• Roast, turning occasionally, until tender when pierced with the tip of a paring knife, 30 to 40 minutes.

Steps:

• Place the potatoes in a large sauce pan or medium stockpot with salted water to cover; bring to a boil over high heat.
• Reduce the heat to a gentle boil and cook until potatoes are just tender, about 10 minutes, depending on size.
• Drain and set aside to cool slightly.
• In a large nonstick skillet, heat oil over medium-high heat.
• Add the herbs de Provence, and cook, stirring constantly, for about 10 seconds.
• Add drained potatoes, coarse salt, and lemon juice; stir well to coat.
• Cook tossing and stirring constantly, until the potatoes are heated through, 1- 2 minutes.
• Season with pepper to taste.
• Serve immediately.
• For advance Preparation: You can boil the potatoes and let them stand for up to one hour at room temperature before completing the recipe.
• Or, you can refrigerate the boiled potatoes overnight.
• Bring them to room temperature and finish the recipe.