Herbes De Provence New Potatoes

Sunday July 17, 2016

HERBES DE PROVENCE is a traditional housewife’s mixture of dried herbs from the Provence region in Southwest France, an area known for its fragrant cooking. Each herb adds its own unique characteristic to the blend. The LAVENDER and BASIL are sweet and floral, the TARRAGON or FENNEL has a light and fresh flavor. The SAVORY and THYME help blend and mellow the flavors. The herbs are added while cooking or as part of a marinade. They are good in vegetable stews or ratatouille. The original mixture was one from individual kitchens, usually field gathered thyme, rosemary and savory. The addition of the lavender became part of the commercial blend. The herbs come in a reusable covered crock made of Provençal clay (I save the crocks and use on a buffet table for holding mustards). The mixture used today was developed in the 1970s by Ducros, which is now part of McCormick & Company. It is now part of their Gourmet Collection Blends. Most spice houses and gourmet shops, such as Williams-Sonoma, carry it. If you cook, you will always have some herbes de Provence on the spice shelf along with other blends such as Italian herbs. It is also an excellent gift.

The produce department now has an entire section devoted to bags of little baby potatoes of all colors and types. “New Potato”; “Creamer”; baby potatoes; chats; potato nuggets are all used to describe small, waxy potatoes typically harvested in the spring and early summer. These are new potatoes and easy to prepare as you do not need to peel them their skin is so thin. A dash of olive oil, some lemon juice and some herbs and you have a feast.

Ingredients

1 lb tiny new potatoes (scrubbed well or peeled)

2 tablespoons olive oil, plus some for finishing

1⁄2 teaspoon dried herbes de Provence

1⁄4 teaspoon coarse sea salt

1 to 2 tablespoons fresh lemon juice

1⁄4 teaspoon flaked sea salt (such as Maldon)

Few grinds of freshly ground black pepper

About 2 tablespoons minced flat leaf parsley

Instructions

Place potatoes in a deep saucepan and cover with salted water. Bring to boil over high heat.
Cook 8 to 10 minutes, until potatoes are just tender. Drain in a colander and set aside.
In large skillet, heat oil over medium heat. Add herbs de Provence and stir a few seconds to warm.

Add drained potatoes, coarse salt, and lemon juice; toss to coat. Cook 2 minutes, stirring, just to warm the potatoes, and remove from heat. Sprinkle with pepper, parsley, and flaked sea salt. Drizzle with some more olive oil if you like your potatoes nice and slippery. Serves 2

Slow Cooker Herbes de Provence Potatoes

Ingredients

3 lb tiny new potatoes (scrubbed well or peeled) or fingerlings

4 tablespoons olive oil

1 1⁄2 teaspoons dried herbes de Provence

Two pinches smoked paprika

4 tablespoons fresh lemon juice

2 tablespoons unsalted butter in pieces

3/4 teaspoon coarse sea salt

Few grinds of freshly ground black pepper

1⁄4 teaspoon flaked sea salt (such as Maldon)

About 3 tablespoons minced flat leaf parsley

Instructions

Coat the inside of a large slow cooker with olive oil cooking spray. Add the potatoes into the crock. Add the olive oil, herbes, paprika, lemon juice, and butter. Season with salt and pepper. Toss to combine. Cover and cook on HIGH for about 3 hours, until tender when pierced with the tip of a sharp knife.  Serve hot sprinkled with the flaked sea salt and parsley. Drizzle with some more olive oil if you like your potatoes nice and slippery. Serves 8

Recipe and text copyright Beth Hensperger 2016

Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.


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