Provençal New Potatoes

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I was planning to make this the post after the one about the Salmon Burgers, since those two dishes go together so well, but I got so excited about the Lemon Zucchini Bread that I forgot.  Anyway, I love these Provençal New Potatoes, the recipe for which I originally got from the wonderful Simply Recipes blog.  I have changed it a bit over the years so I will re-post the recipe here.  This dish goes well with simple meats like roast chicken, steak, or pork chops, to name a few.  One thing I love about it is that it is best at room temperature, so you can make it early and let it sit while you are preparing other things, or make it the day before, refrigerate, and then let it come to room temperature before serving.  It makes a great pot-luck dish too.

Provençal New Potatoes
from Simply Recipes–serves 4-6

2 lb 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 whole cloves of garlic, peel left onIMG_3432
15-20 grape tomatoes, or the equivalent amount of halved cherry tomatoes
20 pitted olives, green and black (Kalamata and Nicoise)
1/2 teaspoon red chile flakes
1 Tablespoon herbes de Provence
1/2 cup olive oil
2 teaspoons red wine vinegar
2 teaspoons Kosher salt
Freshly ground black pepper
1 Tablespoon chopped fresh chives for garnish

Preheat oven to 400°F.  Put all ingredients (except chives) into a bowl, toss with your (clean) hands to coat completely with oil and seasonings. IMG_3438Spread out in an even layer in a roasting pan. Put the potatoes in the oven, cook for fifteen minutes at 400°F. Then reduce the heat to 375° and cook for 30 to 40 minutes more, until the onions and tomatoes are somewhat caramelized and the potatoes are cooked through. Halfway througIMG_3442h cooking, stir the potatoes so that they remain well coated with oil and do not get dried out, and the bottom of the pan stays coated with oil.

IMG_3443Remove from oven and let sit until cooled to room temperature.  Remove garlic cloves from their skins and slice, if desired.

Sprinkle with freshly chopped chives to serve.

 

 

 

 

You won’t believe the heavenly smell while these are cooking.

 

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One Response to Provençal New Potatoes

  1. redusm says:

    These look so good. Wish I was eating some right now!

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