Roasted Provence Red Potatoes

Here’s a great recipe for red potatoes, roasted Provence-style- a simple and delicious side-dish, perfect for fall.

Even though potatoes have a bad rep for high carbs, they are actually a lot healthier than you might think. Take away the french fries and potatoe chips, as well as the butter, cheese and sour cream that tend to adorn our baked potatoes, and you actually have a veggie that rivals broccoli, spinach and Brussels sprouts. That’s thanks to the phytochemicals and vitamins in the skins of the potatoes.

I drizzle mine with some EVOO and herbs. Definitely kinder to the waistline than the aforementioned condiments. The hubs loves them because they’re hearty and filling, and are paired perfectly with all his favorite meat main dishes.

Roasted Provence Red Potatoes

Ingredients

• 1 pound small red-skinned potatoes (about 1 3/4-inch diameter), scrubbed
• 1 pound small white-skinned potatoes (about 1 3/4-inch diameter), scrubbed
• 2 tablespoons herbes de Provence, plus extra for garnish (*SEE BOTTOM NOTE)
• 3 cloves garlic, minced
• 1/4 cup extra-virgin olive oil, plus extra for drizzling
• Salt and freshly ground black pepper

DirectionsPreheat the oven to 400 degrees F.

1. Put the red potatoes and white potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.
2. Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.

• 3 Tablespoons dried marjoram
• 3 Tablespoons dried thyme,
• 3 Tablespoons dried savory,
• 1 teaspoon dried basil,
• 1 teaspoon dried rosemary,
• 1/2 teaspoon dried sage
• 1/2 teaspoon fennel seed

{Recipe Recap} Going back through some older posts, I found some recipes tucked into other articles. I thought I’d re-post some of my favs! s