By Bev on April 16, 2003
Photo by Sandi (From CA)
Photo by Sandi (From CA)
"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."
Serving Size: 1 (120 g)
Servings Per Recipe: 4
"Stellar! We had larger red potatoes, so I quartered them, and cooked them a bit longer in the skillet, so that they were browned and crispy on the edges. Honestly, I'm usually not a huge fan of red/new potatoes, but this recipe has converted me. The aroma and flavor was superb - like chia, I used zest from the lemon half, and we drizzled a bit more olive oil on them at the table. Between the herbes de provence, kosher salt, and fresh ground black pepper, these potatoes were totally loaded with flavor. We'll be making these often...hmmmm, once it gets warm out (if it ever gets warm out!), we may even try these in our veggie grill pan on our charcoal or gas grill. Excellent, delicious recipe - thanks, Bev!"
"Actually, I've made this dish twice. The first time I followed the directions. The second time, I tossed the raw potatoes in the mixture and oven roasted them. I prefer the oven roasted, but both are excellent. Next time, I'll add a little fresh garlic."
"This was very simple to make and pleasant to eat, but the flavor didn't wow us. Next time I might try roasting with these ingredients to intensify the flavors."
"i used red potatoes and left the smaller ones whole, cut the larger ones in halves.i also zested the lemon and added it , i hate to waste it when i juice a lemon half. i just loved the flavors of the herbs, lemon and coarse sea salt. i used freshly ground 3 pepper blend to finish it off. this was an excellent side dish to our dinner and i can't imagine any dish this wouldn't compliment. definitely something i will be making often, thanks bev"
"These potatoes are fabulous! DELICIOUS!! A nice, simple potato inside, with a burst of flavor on the outside :-) Quite a tasty addition to my meal! Im thinking they might be good if cut in half and then cooked in the pan :-) I'll have to give it a go! Thanks for the wonderful recipe! I'll definitely be making these again!"
"Such a simple dish but the zing from the lemon really elevates this to special! I made them just as directed and they are a huge hit at my house! Thanks for posting!"
"Sorry, these were not my cup of tea. I hesitate to review it because perhaps it was my blend of Herbs de Provence, but all I could taste was lavender and it overwhelmed my lovely Jersey Royals."
"Oh, these taters are so yummy!"
"Scrumptious! I cooked them a bit longer than just heating through and they turned out like roasted potatoes."
"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 recipe#28199. 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!"