Oven Fries With Herbes De Provence Recipes

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OVEN FRIES WITH HERBES DE PROVENCE



Oven Fries with Herbes de Provence image

Tidbit: This makes a tasty picnic. Pack soup in a thermos and, rather than fries, buy a sack of olive oil and rosemary, garlic and onion or herb-flavored specialty potato chips, such as Terra brand, from the snack aisle of the market.

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

3 all-purpose potatoes, scrubbed and dried
Evoo, extra-virgin olive oil, for drizzling, about 2 tablespoons
1 tablespoon plus 1 teaspoon dried herbes de Provence, 2 palmfuls OR
1 teaspoon each: dried parsley, sage, rosemary and thyme
Salt, to your taste

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.

HERBES DE PROVENCE RED POTATO OVEN FRIES



Herbes de Provence Red Potato Oven Fries image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 4

2 to 2 1/2 pounds red potatoes, washed
3 tablespoons extra-virgin olive oil, enough to coat
2 tablespoons Herbes de Provence or dried parsley, sage, rosemary, thyme, combined
1 tablespoon grill seasoning (recommended: McCormick Montreal Seasoning) or 1 teaspoon each salt and pepper

Steps:

  • Preheat oven to 450 degrees F.
  • Line a cookie sheet with foil, for easy clean up. Cut potatoes into wedges and drop onto cookie sheet. Coat potatoes in oil. Season with dried spices and grill seasoning or salt and pepper. Roast, turning once, 25 minutes.

HERBES DE PROVENCE



Herbes De Provence image

Keep the summer with you by collecting herbs that you dried and enhance upcoming fall and winter meals. This is a robust mixture of herbs that I dried from my garden. A take on the traditional Herbs de Provence. Great in ratatouille, soups, stew or stuffing's. Complements any roast lamb, chicken, beef or pork dishes, Sprinkle oven roasted veggies, fries or anything grilled. Jar for gifts!!! Or cut back the recipe for self use it will last 3-6 months.

Provided by Rita1652

Categories     European

Time 10m

Yield 7 4 ounces jars, 200 serving(s)

Number Of Ingredients 10

1/2 cup dried marjoram
1/2 cup dried garlic
1/2 cup dried oregano
1/2 cup dried basil
1/3 cup dried thyme
1/8 cup dried rosemary
1/8 cup dried sage
1/4 cup lavender
1 tablespoon dried chives
2 bay leaves, crumbled fine

Steps:

  • Remove tough stems from all the herbs and discard or save for a fire place or smoking foods.
  • Crumble and mix all the ingredients together.
  • Place in airtight jars and out of heat and light.
  • Use as you please.

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