Roasted Potatoes with Herbs de Provence recipe

[Guest guest]

These is delicious and I believe I found the recipe

in the recent Vegetarian Times. I will certainly make

it again, soon.

 

 

Roasted Potatoes with Herbs de Provence

 

3 russet potatoes, peeled and cut into 1 1/4-inch

chunks (I used a few lbs. of red potatoes)

2 tbls. oilve oil

2 to 3 tbls Herbs de Provence (see below)

1 tsp. salt

1/2 tsp. ground black pepper (optional)

 

 

 

Place potatoes in large bowl and cover with cold

water.

Refrigerate for 1 hr or overnight. (Soaking will

remove some starch and make potatoes crispy).

Drain and pat with paper towels.

Preheat oven to 425 degrees. Coat large cookie sheet

with cooking spray. Toss potatoes with olive oil and

herbs de provence, sprinkle with salt and pepper and

toss again.

Spread potatoes in a single layer on prepared cookie

sheet. Roast potatoes for 25 to 30 minutes or until

crispy, turning occasionally with spatula.

Adjust salt and pepper, use more if needed.

Serve. These are good warmed up the next day too.

 

 

You can make this blend or buy it in the spice isle.

 

Herbs de Provence

 

1 teaspoon thyme

1 teaspoon savory

1/2 teaspoon lavender

1/4 teaspoon rosemary

1/2 teaspoon oregano or basil

1/4 teaspoon sage

 

Herbs de Provence is best made with dried herbs as

fresh herbs lose

their flavor if the cooking is longer than about 20

minutes. This

blend is excellent in soups, on potatoes, rice, pasta,

popcorn, roasted

vegetables or bread.

 

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