Provencal Potatoes With Tomatoes Recipes

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JULIA CHILD'S PROVENçAL POTATO GRATIN

Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts. The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions. With less liquid, this gratin is more foolproof than most. Anchovies give the dish a South of France funk, but you can leave them and the cheese out to make a vegan gratin.

Provided by Julia Moskin

Categories     casseroles, side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 9



Julia Child's Provençal Potato Gratin image

Steps:

  • Heat oven to 400 degrees and place a rack at the middle level. In a large saucepan, combine onions and 2 tablespoons olive oil and stir to coat over low heat. Sprinkle lightly with salt. At a gentle simmer, cook uncovered until onions are softened and lightly golden, 10 to 15 minutes, stirring often. Do not brown; lower the heat if necessary. When done, fold in tomatoes just until heated through. Set aside.
  • In a small food processor or a mortar, add the anchovies - anywhere from 6 to 12 fillets, depending on their size and your taste. Add garlic, herbs and a dozen grinds of pepper. Add 2 tablespoons olive oil (or use the oil from the anchovy can, if you like). Crush or pulse together into a chunky paste, thinning with oil as needed to make a loose, fluid mixture.
  • In a medium-size baking dish, spread a quarter of the onion-tomato mixture. On top, arrange half the potato slices, then half the anchovy mixture. Add half the remaining onion-tomato mixture. Build one more layer with remaining potato slices, anchovy mixture and onion-tomato mixture. Sprinkle cheese on top and drizzle with olive oil.
  • If the dish is very full, place on a baking sheet. Transfer to oven and bake, uncovered, until potatoes are tender and have absorbed all of the juices in the bottom of the dish, 40 to 50 minutes. Test by tasting a bit of potato; it should be soft all the way through, with no raw taste. If the top is browning too fast, cover very loosely with a sheet of foil. If the top is not brown enough when the potatoes are cooked, broil briefly until deliciously glazed.
  • Serve gratin hot or warm. Can be cooled and reheated later the same day, but do not refrigerate.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 4 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 814 milligrams, Sugar 7 grams

2 to 3 onions, thinly sliced (2 heaping cups)
1/4 cup extra-virgin olive oil, more for drizzling
Salt and freshly cracked black pepper
1 1/2 pounds ripe tomatoes, seeded and cut into strips about 3/8-inch wide
1 2-ounce can anchovies packed in olive oil, drained (reserve anchovies and oil separately)
2 large cloves garlic, smashed and peeled
1 tablespoon fresh herbs, such as thyme, oregano or savory, or 1 teaspoon dried herbes de Provence
About 2 pounds thin-skinned, waxy potatoes like Yukon Gold, sliced 1/8-inch thick (6 to 7 cups)
1/2 cup grated Parmigiano-Reggiano or Gruyère

PROVENCAL POTATO GRATIN

Provided by Food Network Kitchen

Categories     side-dish

Time 2h25m

Yield 6 servings

Number Of Ingredients 11



Provencal Potato Gratin image

Steps:

  • Preheat the oven to 350 degrees F.
  • Rub 1 of the garlic cloves all over the inside of a large 1 1/2 quart oval casserole dish. Smear some of the olive oil all over the inside of the dish. Mince the rest of the garlic.
  • Heat the rest of the oil in a saucepan over medium heat. Add the garlic, onion, and pepper, season with the salt and pepper, and cook until tender, about 8 minutes. Add the vermouth and simmer to reduce by about half.
  • Using a mandoline or vegetable slicer, slice the potatoes about 1/8-inch thick and add them to the pan with the water, salt, pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture has thickened slightly, about 2 minutes.
  • Stir in the basil.
  • Transfer the mixture to the prepared baking dish and shake the pan to distribute the potatoes evenly. Season with salt and pepper. Slice the tomatoes about a 1/4-inch thick and arrange them in a shingled pattern on top of the potatoes. Season with salt and pepper and drizzle with olive oil.
  • Bake, uncovered, until the potatoes are tender about 1 1/2 hours. Sprinkle the cheese over the top and bake until brown and bubbly, about 15 minutes more. Remove from the oven and let casserole cool 10 minutes before serving. This can also be served at room temperature.

4 large clove garlic, smashed
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium yellow onion, sliced
1 red pepper, peeled, seeded and diced (3/4 cup)
1/4 cup dry white vermouth
2 pounds Yukon gold or other waxy potatoes (about 4 to 5), peeled
1 cup water
1/2 cup chopped fresh basil leaves
1 pound plum tomatoes
Kosher salt and freshly ground black pepper
1/3 cup freshly grated Parmesan

PROVENCAL TOMATO POTATO GRATIN

Categories     Potato     Tomato     Side     Bake     Broil     Vegetarian     Quick & Easy     Casserole/Gratin     Basil     Summer     Vegan     Thyme     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 11



Provencal Tomato Potato Gratin image

Steps:

  • Put oven rack in middle position and preheat oven to 425°F.
  • Brush a shallow baking pan (1/2 to 1 inch deep) with 2 tablespoons oil. Arrange tomato slices in 1 layer in baking pan and sprinkle with a scant 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast tomatoes until just tender (not falling apart), about 20 minutes.
  • While tomatoes roast, cut potatoes crosswise into 1/4-inch-thick slices and toss with 5 tablespoons oil in a large bowl.
  • Remove tomatoes from oven and put oven racks in upper and lower thirds of oven. Arrange potato slices in 1 layer in 2 shallow baking pans (1/2 to 1 inch deep) and sprinkle each pan with a scant 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast potatoes, switching position of pans halfway through roasting, until tender, about 16 minutes total.
  • While potatoes roast, mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Transfer paste to a bowl and stir in bread crumbs, basil, thyme, remaining 3 tablespoons oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
  • Preheat broiler.
  • Arrange tomatoes and potatoes in 1 layer in gratin dish, alternating slices and overlapping them, and spoon any juices from tomatoes into dish. Sprinkle top with bread crumbs and broil 5 to 7 inches from heat, checking frequently after 1 minute (crumbs can brown quickly), until golden brown, about 2 minutes. Serve warm or at room temperature.

10 tablespoons extra-virgin olive oil
2 lb medium tomatoes (about 6), cut crosswise into 1/2-inch-thick slices
About 13/4 teaspoons salt
1 teaspoon black pepper
2 lb medium red potatoes, scrubbed well
1 garlic clove
1/2 cup plain fine dry bread crumbs
1/4 cup finely chopped fresh basil
1 1/2 teaspoons chopped fresh thyme
Special Equipment
a 3-qt shallow flameproof gratin or casserole dish (about 2 inches deep; not glass)

PROVENCAL COD, POTATOES AND STRING BEANS

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10



Provencal Cod, Potatoes and String Beans image

Steps:

  • Put a rimmed baking sheet in the upper third of the oven and preheat to 475 degrees F. Combine the potatoes, 2 tablespoons olive oil and 1/2 teaspoon herbes de Provence in a large bowl; season generously with salt and pepper. In a separate bowl, combine the beans, 1 tablespoon olive oil and the remaining 1/2 teaspoon herbes de Provence; season generously with salt and pepper.
  • Remove the hot baking sheet from the oven; add the potatoes in a single layer on one side of the pan and the beans on the other side. Roast until the potatoes are browned and the beans are tender, about 20 minutes.
  • Meanwhile, combine the tomatoes, olives, remaining 2 tablespoons olive oil, the lemon juice, 1/2 teaspoon salt and a pinch of pepper in a small bowl; set aside. Season the cod all over with salt.
  • Remove the baking sheet from the oven. Separately stir the potatoes and beans with a spatula and push to the sides of the pan, leaving a space in the middle. Place the cod in the middle of the pan and top with half of the tomato mixture. Roast until the cod is opaque, 10 to 12 minutes. Sprinkle the potatoes with parsley. Serve with the remaining tomato mixture.

1 pound Yukon Gold potatoes, thinly sliced
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 teaspoon herbes de Provence
Kosher salt and freshly ground pepper
8 ounces yellow wax beans and/or green beans, trimmed
2 small tomatoes, diced
1/3 cup pitted kalamata olives, roughly chopped
2 tablespoons fresh lemon juice
4 6-ounce cod fillets (1 to 1 1/2 inch thick)
Chopped fresh parsley, for topping

PROVENCAL TOMATOES

Provided by Ina Garten

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 11



Provencal Tomatoes image

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a baking dish.
  • In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they're tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature.

6 ripe tomatoes (2 1/2 to 3-inches in diameter)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
1/4 cup minced scallions, white and green parts (2 scallions)
1/4 cup minced fresh basil leaves
2 tablespoons minced fresh flat-leaf parsley
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon fresh thyme leaves
Kosher salt
Freshly ground black pepper
1/2 cup grated Gruyere cheese
Good olive oil

PROVENCAL POTATOES

Cooking in parchment paper eliminates the need for cooking oil. These potatoes infuse the air with an irresistible fragrance when the packet is opened.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 11



Provencal Potatoes image

Steps:

  • Heat oven to 400 degrees. Place potatoes, onions, garlic, tomatoes, and olives in a medium bowl. Add olive oil, salt, and pepper and toss to coat vegetables.
  • Fold parchment piece in half, cut into a half-heart shape, and open. Place vegetable mixture on parchment, 2 to 3 inches from the crease, and scatter rosemary and thyme sprigs on top. Fold the other half of parchment over the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart.
  • Two inches from the end, twist the parchment twice, gently but firmly, to seal the packet. Place packet on a baking sheet and bake for 30 minutes. Remove from oven and open packet. Use your fingers to crumble the herbs, discarding the stems. (Don't worry about burning your fingers; the sprigs will have dried during cooking and the leaves will come off the stems easily.) Carefully pull off the skin of the tomatoes, which will have loosened. Using a fork, break up the tomatoes and stir into the potatoes. Serve immediately.

Nutrition Facts : Calories 243 g, Fat 6 g, Fiber 5 g, Protein 5 g, Sodium 714 g

6 small red potatoes (about 9 ounces), unpeeled, quartered
6 cipolline or pearl onions (about 4 ounces), peeled and quartered
10 medium cloves garlic, peeled
2 small plum tomatoes (about 4 ounces)
4 Kalamata or Nicoise olives, pitted and halved
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 24-inch length of parchment paper

PROVENCAL POTATOES WITH TOMATOES

Make and share this Provencal Potatoes With Tomatoes recipe from Food.com.

Provided by Dancer

Categories     Potato

Time 45m

Yield 1 serving(s)

Number Of Ingredients 8



Provencal Potatoes With Tomatoes image

Steps:

  • Preheat oven to 400 degrees.
  • In a small bowl, whisk together the oil and tomato paste.
  • Add the potato slices, tossing to cover evenly.
  • In an 8-inch ovenproof skillet, layer the potatoes around the outside and in the center.
  • Slide the tomato slices evenly between the sliced potatoes.
  • Season lightly with salt and pepper, and heat the pan on top of the stove at medium-high heat until crackling noises are heard, about 1 1/2 minutes.
  • Transfer the pan to the oven to bake until the slices are slightly crisp and the potato is tender when pierced with a knife, about 25 minutes.
  • Remove, sprinkle on the parmesan cheese and run the dish under the broiler just until the cheese is lightly colored, 1 1/2 to 2 minutes, watching carefully.
  • Remove and sprinkle on the parsley, and serve.

Nutrition Facts : Calories 850, Fat 29.1, SaturatedFat 4.3, Cholesterol 2.9, Sodium 144.3, Carbohydrate 135, Fiber 18, Sugar 9.7, Protein 17.5

2 tablespoons oil
1 teaspoon tomato paste
2 large potatoes, scrubbed and cut into slices 1/16 inch thick
2 plum tomatoes, cut into thin slices
salt
fresh ground black pepper
2 teaspoons parmesan cheese
1/2 teaspoon chopped flat leaf parsley

PROVENçAL POTATO "BOUILLABAISSE"

This main dish soup is a "poor man's bouillabaisse." Saffron will add a touch of luxury to any dish, and here it infuses the broth and lends its beautiful hue to the potatoes.

Provided by Martha Rose Shulman

Time 45m

Yield Serves 4

Number Of Ingredients 15



Provençal Potato

Steps:

  • Heat the olive oil over medium heat in a large, heavy soup pot or casserole and add the onion and leeks. Cook, stirring, until tender, about 5 minutes. Add the garlic and stir together for about a minute, until fragrant. Add the tomatoes, 1/2 teaspoon salt, and the bouquet garni and cook, stirring from time to time, for 10 minutes, until the tomatoes have cooked down and smell fragrant. Add the water or stock and the potatoes, and bring to a boil. Add 1 teaspoon salt and the saffron, reduce the heat, cover and simmer 20 to 25 minutes, or until the potatoes are tender. Taste, adjust the salt, and add cayenne and pepper. Remove the bouquet garni and stir in the parsley.
  • Making sure that the soup is at a bare simmer, carefully break the eggs into a bowl and tip into the soup. Cover (you can turn off the heat at this point) and cook 5 minutes or until set. Ladle the soup into wide soup bowls, with an egg for each portion. Garnish with croutons if desired, and serve.

Nutrition Facts : @context http, Calories 447, UnsaturatedFat 12 grams, Carbohydrate 55 grams, Fat 17 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 1716 milligrams, Sugar 14 grams, TransFat 0 grams

2 tablespoons olive oil
1 medium or large onion, cut in half then thinly sliced across the grain
2 large leeks, white and light green parts only, cut in half lengthwise, sliced and rinsed well
3 large garlic cloves (more to taste), minced or sliced
1 pound ripe tomatoes, peeled, seeded and chopped or 1 (14-ounce) can, with liquid
6 cups water or chicken stock
Salt
A bouquet garni made with 1 cleaned leek green, a bay leaf, a thin slice of orange zest and a couple of sprigs each of parsley and thyme, tied together
1 pound waxy potatoes or Yukon golds, scrubbed and sliced
A generous pinch of saffron threads
Freshly ground pepper to taste
Pinch of cayenne (optional)
4 large eggs
2 tablespoons chopped fresh parsley
4 to 8 thin slices baguette or country bread, toasted and rubbed with a cut clove of garlic

PROVENCAL POTATOES

These small red potatoes quickly absorb the rich Provencal flavors of garlic, olives, thyme, and rosemary while steaming.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 11



Provencal Potatoes image

Steps:

  • Heat oven to 400 degrees. Place potatoes, onions, garlic, tomatoes, and olives in a medium bowl. Add olive oil, salt, and pepper and toss to coat vegetables.
  • Fold parchment piece in half, cut into a half-heart shape, and open. Place vegetable mixture on parchment, 2 to 3 inches from the crease, and scatter rosemary and thyme sprigs on top. Fold the other half of parchment over the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart.
  • Two inches from the end, twist the parchment twice, gently but firmly, to seal the packet. Place packet on a baking sheet and bake for 30 minutes. Remove from oven and open packet. Use your fingers to crumble the herbs, discarding the stems. (Don't worry about burning your fingers; the sprigs will have dried during cooking and the leaves will come off the stems easily.) Carefully pull off the skin of the tomatoes, which will have loosened. Using a fork, break up the tomatoes and stir into the potatoes. Serve immediately.

6 small red potatoes (about 9 ounces), unpeeled, quartered
6 cipolline or pearl onions (about 4 ounces), peeled and quartered
10 medium cloves garlic, peeled
2 small plum tomatoes (about 4 ounces)
4 Kalamata or Nicoise olives, pitted and halved
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 24-inch length of parchment paper

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