I've made these every week for a month now and love them. This is my daughter's new favorite potato recipe. Giving them only 4 stars and 5 with some modifications. I wedge the potatoes and then saute them longer (15 mins) until golden brown on all three sides. My husband said, "how do you get them crispy on the outside and smooshy good on the inside?"
I made these to have with our special steak dinner and they were awesome! I sprinkled with Rosemary for the herb and proceeded with the recipe, but baked them in the oven sprinkled with a little olive oil. We loved them! They had such great flavor and was the perfect side dish to our meal for Valentine's Day. Thanks for sharing! Mike
The lemon juice gave this dish a brightness that really highlighted the flavor of the herbes de provence. Simple, delicious, and a bit out of the ordinary. This will be my go-to potato dish. I might also try this with roasted potatoes -- I think the crunch of the potatoes will add another wonderful level to the dish.
Absolutely gorgeous! Have made these twice now both times with Baked Salmon. Simply stunning. Thank you!
Good basic potato recipe. Thanks.
I made these to go along with our Easter dinner this year. They came out wonderfully and the spices were just perfect. I will make these again with roasts etc. They were delicious!
Wonderful combination of spices. It was pretty AND tasty and the directions easy to follow. Thanks Bev for a great recipe that I'll be using often. I'd bought some Herbs de Provence and had never used it before but I will be using it a lot from now on.
Boy did these smell heavenly from the moment the herbs hit the pan. I ended up using rosemary when I discovered that I didn't have the herbes de provence as I thought I did. I recommend actually measuring the lemon juice. I used 1/2 of what I thought was a medium lemon, but the lemon flavor was VERY strong, so I suspect I used too much. Still, the flavors were delightful together, and I'll definitely make these again being more careful with the amount of lemon juice.
This is officially my new favorite way to make potatoes! I use the mix of ingredients for other veggies as well (eggplant is WONDERFUL w/this blend). I use larger red potatoes and cut them, because I oven roast the potatoes and I like the way the cut edges crisp up. Thank you my dear friend for a wonderful recipe that is now part of my permanent repertoire!