Herbes De Provence New Potatoes Recipes

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NEW POTATOES WITH HERBES DE PROVENCE, LEMON AND COARSE SALT



New Potatoes With Herbes De Provence, Lemon and Coarse Salt image

Herbs de Provence is a specific combination generally consisting of rosemary, thyme, basil, savory, chervil, mint, marjoram, oregano, and sometimes lavender. If you do not have some on hand, simply use dried rosemary; it's a safe bet. Try to buy new potatoes that are 1 1/2" in diameter for this dish. If they are much bigger, cut in half before boiling. From The Mediterranean Vegan Kitchen.

Provided by Bev I Am

Categories     Potato

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 1/2 lbs tiny new potatoes, scrubbed and left whole
1 tablespoon extra virgin olive oil
1/2 teaspoon herbes de provence
1/2 teaspoon coarse salt
1/2 medium lemon, juice of
fresh ground black pepper, to taste

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.

Nutrition Facts : Calories 150.3, Fat 3.6, SaturatedFat 0.5, Sodium 321.5, Carbohydrate 27.5, Fiber 2.9, Sugar 2.4, Protein 3.2

HERBES DE PROVENCE POTATO GRATIN



Herbes de Provence Potato Gratin image

Provided by Dave Lieberman

Categories     side-dish

Time 1h28m

Yield 8 servings

Number Of Ingredients 8

3 pounds russet (Idaho) potatoes, peeled
1 tablespoon butter, softened
2 cups half-and-half
2 to 3 garlic cloves, smashed
1 tablespoon herbes de Provence
Salt
Freshly ground black pepper
2 cups grated Gruyere, packed

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.

HERBES DE PROVENCE NEW POTATOES



Herbes De Provence New Potatoes image

Simply divine! Elegant potato dish with aromatic herbes de Provence. I love making this with Recipe #218312!

Provided by JelsMom

Categories     Potato

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

1 lb tiny new potatoes (scrubbed well or peeled)
1 tablespoon olive oil
1/2 teaspoon herbes de provence
1/4 teaspoon coarse sea salt
1/4 teaspoon flaked sea salt
2 teaspoons fresh lemon juice
1/4 teaspoon fresh coarse ground black pepper

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.

HERBES DE PROVENCE ROASTED POTATOES



Herbes De Provence Roasted Potatoes image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 5

24 ounces golden peewee potatoes, halved if large
1 medium onion, halved and sliced
1/3 cup olive oil
1 tablespoon herbes de Provence
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 450 degrees F.
  • Add the potatoes, sliced onion, olive oil, herbes and salt to a rimmed baking sheet. Toss well to coat evenly. If cut, arrange the potatoes so they are cut-side down on the baking sheet. Place in the lower third of the oven and bake until golden brown and the potatoes are tender, 25 to 35 minutes. Serve warm.

ROASTED HERBED POTATOES



Roasted Herbed Potatoes image

With a few simple seasonings, these potatoes are a delicious option when served with dinner or breakfast.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 5

1 1/2 pounds scrubbed small new potatoes
1 tablespoon olive oil
1/2 teaspoon herbes de Provence (or mixed dried thyme, rosemary, and marjoram)
1 teaspoon coarse salt
1/4 teaspoon ground pepper

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.

Nutrition Facts : Calories 161 g, Fat 4 g, Fiber 4 g, Protein 4 g

SCALLOPED POTATOES WITH GOAT CHEESE AND HERBES DE PROVENCE



Scalloped Potatoes with Goat Cheese and Herbes de Provence image

Categories     Milk/Cream     Herb     Potato     Side     Bake     Christmas     Casserole/Gratin     Goat Cheese     White Wine     Winter     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 10

1 1/2 cups whipping cream
1 1/2 cups canned chicken broth
1 cup dry white wine
1/2 cup minced shallots
1 tablespoon minced garlic
4 teaspoons herbes de Provence*
3/4 teaspoon salt
1 10 1/2- to 11-ounce log soft fresh goat cheese, crumbled
4 pounds russet potatoes, peeled, thinly sliced
*A dried herb mixture available at specialty foods stores and some supermarkets.

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.

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