34 Reviews of New Potatoes With Herbes De Provence, Lemon and Coarse Salt

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**.

From: hepcat

On Mar 7, 2005

These potatoes are delicious! Soft on the inside and a burst of flavor on the outside. The cracked pepper is a MUST in my opinion; it really complements the lemon flavor nicely. I served this with #91798, an herbes de provence crockpot chicken, along with a side of corn.

From: love4culinary

On Jun 17, 2003

These potatoes are fabulous! DELICIOUS!! A nice, simple potato inside, with a burst of flavor on the outside Quite a tasty addition to my meal! Im thinking they might be good if cut in half and then cooked in the pan I'll have to give it a go! Thanks for the wonderful recipe! I'll definitely be making these again!

From: chia

On Jul 13, 2003

i used red potatoes and left the smaller ones whole, cut the larger ones in halves.i also zested the lemon and added it , i hate to waste it when i juice a lemon half. i just loved the flavors of the herbs, lemon and coarse sea salt. i used freshly ground 3 pepper blend to finish it off. this was an excellent side dish to our dinner and i can't imagine any dish this wouldn't compliment. definitely something i will be making often, thanks bev

From: Sue L

On Apr 25, 2004

I made these to serve with a grilled chicken dish I had and it was very lovely. I did use the rosemary as an option and the taste was wonderful. I did add butter in addition to the olive oil for better flavor- I think the butter gave it that extra punch of flavor I like in a potato. It is a simple dish, but straight-forward, and would make a great accompaniment to many other foods. I will make this many times- thanks so much!

From: ciao

On Jun 30, 2004

Bev, these are fabulous potatoes! And how easy! I had some small and not so small potatoes--I cut them all--the larger ones in quarters, the smaller ones in half. This way, when I sauteed them, they all had crispy edges. I also added most of the zest from one lemon while sauteeing them. I let them get crispy on the edges. We loved them alongide our roast chicken, and will have these often. Thanks Bev!

From: Lizzie-Babette

On Feb 6, 2004

Stellar! We had larger red potatoes, so I quartered them, and cooked them a bit longer in the skillet, so that they were browned and crispy on the edges. Honestly, I'm usually not a huge fan of red/new potatoes, but this recipe has converted me. The aroma and flavor was superb - like chia, I used zest from the lemon half, and we drizzled a bit more olive oil on them at the table. Between the herbes de provence, kosher salt, and fresh ground black pepper, these potatoes were totally loaded with flavor. We'll be making these often...hmmmm, once it gets warm out (if it ever gets warm out!), we may even try these in our veggie grill pan on our charcoal or gas grill. Excellent, delicious recipe - thanks, Bev!

From: Vicki in AZ

On Jan 10, 2004

Actually, I've made this dish twice. The first time I followed the directions. The second time, I tossed the raw potatoes in the mixture and oven roasted them. I prefer the oven roasted, but both are excellent. Next time, I'll add a little fresh garlic.

From: SusieQusie

On Jul 20, 2005

***** Bowing to the Potato Goddess .... Bev, thse are spectacular!!! Following suggestions of others, I used a combination of potatoes, new & fingerlings, 1 tablespoon of butter along with the EVOO & some lemon zest. After boiling a few minutes, I oven roasted them till tender. The lemon & herbes de provence really intensifies with the roasting. I could have made a meal just on these little gems!!