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Provencal New Potatoes
Provencal New Potatoes
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Roasted herbed potatoes with Mediterranean flair.
Ingredients:
  • 2 pounds small new potatoes (look for the smallest you can find, the potatoes should be no bigger than 1 1/2 inches, if they are bigger, cut them into 1 to 1 1/2 inch pieces)
  • 1 medium onion, sliced in the direction of root to top
  • 6 cloves garlic, crushed with peel on (do not remove peel)
  • 2-3 small to medium vine-ripened tomatoes, or plum tomatoes, cut into 1 1/2-inch chunks
  • 10 pitted olives, green and black (Kalamata and Nicoise)
  • 1/2 teaspoon red chile flakes
  • 1/4 teaspoon garlic powder
  • 1 tablespoon herbes de Provence
  • 1/2 cup extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
  • 1 tablespoon chopped fresh chives (for garnish)
Instructions:
  • Preheat your oven to 400°F.
  • Combine ingredients: Place all ingredients, excluding chives, in a spacious roasting pan. Gently toss with your clean hands until evenly coated with oil and seasonings. Ensure an even layer of ingredients in the pan.
  • Roast in the oven: Start by cooking the potatoes at 400°F for 15 minutes. Lower the heat to 375°F and continue roasting for another 30-40 minutes until the onions and tomatoes are caramelized and the potatoes are fully cooked. Remember to stir halfway through to ensure even coating with oil and prevent drying out.
  • Allow to cool to room temperature, then garnish with chives: Take out of the oven and let it cool down to room temperature. Sprinkle with freshly chopped chives before serving. Enjoy alongside steak and a side of greens. (For a quick side, toss fresh spinach or chard in the remaining oil in the potato roasting pan and bake for a few minutes until just wilted.)

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