1 of 3 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (180g) Recipe makes 4 servings The following items or measurements are not included below: herbes de provence |
||
| Calories 153 | ||
| Calories from Fat 32 | (21%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.6g | 5% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 301mg | 12% | |
| Potassium 782mg | 22% | |
| Total Carbohydrate 27.6g | 9% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 1.8g | ||
| Protein 3.2g | 6% | |
Menus using this recipe:
people who like this recipe also like:
By: Mille® ™
By: BB502
Rosemary Tomato Parmesan Bread
By: PaulaG
By: chuckdarwin
By: Sue L
New Potatoes With Herbes De Provence, Lemon and Coarse Salt
By: Bev
Apr 16, 2003
Herbs de Provence is a specific combination generally consisting of rosemary, thyme, basil, savory, chervil, mint, marjoram, oregano, and sometimes lavender. If you do not have some on hand, simply use dried rosemary; it's a safe bet. Try to buy new potatoes that are 1 1/2" in diameter for this dish. If they are much bigger, cut in half before boiling. From The Mediterranean Vegan Kitchen.
SERVES 4 -6
Ingredients
- 1 1/2 lbs tiny new potatoes, scrubbed and left whole
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon herbes de provence
- 1/2 teaspoon coarse salt
- 1/2 medium lemon, juice of
- fresh ground black pepper, to taste
Directions
1
Place the potatoes in a large sauce pan or medium stockpot with salted water to cover; bring to a boil over high heat.2
Reduce the heat to a gentle boil and cook until potatoes are just tender, about 10 minutes, depending on size.3
Drain and set aside to cool slightly.4
In a large nonstick skillet, heat oil over medium-high heat.5
Add the herbs de Provence, and cook, stirring constantly, for about 10 seconds.6
Add drained potatoes, coarse salt, and lemon juice; stir well to coat.7
Cook tossing and stirring constantly, until the potatoes are heated through, 1- 2 minutes.8
Season with pepper to taste.9
Serve immediately.10
For advance Preparation: You can boil the potatoes and let them stand for up to one hour at room temperature before completing the recipe.11
Or, you can refrigerate the boiled potatoes overnight.12
Bring them to room temperature and finish the recipe.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Try these recipes on Food Network:
Wild Mushroom Spread with Croutons
Gratin of Young Artichokes and Olives
Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Stove Top
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: rosslare
On Apr 25, 2009
Scrumptious! I cooked them a bit longer than just heating through and they turned out like roasted potatoes.
From: Lennie
On Jun 11, 2005
I've wanted to try these potatoes for ages, and now that I have I wish I hadn't waited so long. Bev, these are wonderful. I cut my potatoes in half, for two reasons; firstly, so they'd cook a little quicker, and also so that when I put them in the skillet, I could put them cut-side-down into the herb mixture. The only change I made to the recipe was to add about a tbsp of butter along with the oil in step #4. This was so easy to make and the results were good enough for company. Just delicious, with a noticeable lemon flavour; I know I'll be making them often.
From: Cookgirl
On Jun 13, 2006
I had intended to post this recipe myself, but I see Bev has beaten me to it. I like to use herbes de provence Herbes de Provence. Have also been planning to try another type of potato with this recipe: fingerlings, heirloom, etc. I agree, freshly ground cracked pepper is definitely a must. An easy yet elegant salad leaving guests wondering what magical spice was used. Thanks for posting. cg UPDATE: Because the weather is warmer now I have been making a cold potato salad version of this recipe. Boil the potatoes, drain, rinse with cold water, set aside to drain again. To a salad bowl add: the lemon, herbes de Provence, oil, S/P and a few fresh chives. Mash to desired consistency and serve **well chilled**.
Recipe Collections
Showing 1-3 of 22 collections
Explore All-
Thanksgiving Side Dish
(1683 Recipes)View Top 3 -
Tomato Sauce
(752 Recipes)View Top 3 -
Green Bean Side Dish
(1186 Recipes)View Top 3 -
Squash Soup
(648 Recipes)View Top 3 -
Freezer Potatoes
(47 Recipes)View Top 3 -
Sweet Potato
(1167 Recipes)View Top 3 -
Low-Fat Potatoes
(1833 Recipes)View Top 3 -
Asparagus Soup
(137 Recipes)View Top 3
- Chicken (19 collections)
- Dessert (20 collections)
- Easy (8 collections)
- Side Dish (22 collections)
- Comfort Food (15 collections)
- Appetizer (13 collections)
- One Dish Meal (2 collections)
- Cookie (8 collections)
- Grilling (8 collections)
- Ground Beef (4 collections)
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
© 2009 Scripps Networks, Inc. All rights reserved