Potatoes de Provence

RECIPES

• Prep Time: ~20 minutes
• Cook Time:  30 minutes
• Total Time: ~50 minutes

TOOLS

• chef knife
• 1 large mixing bowl
• 1 wooden spoon
• parchment paper (don’t skip this!)
• kitchen sheers or scissors
• baking sheet
• oven, preheated 400°F (200°C)

INGREDIENTS

2 tsp of kosher salt

1 tsp of fresh ground pepper

2 tbsp of herbes de provence

2 tbsp of olive oil

4 lbs red bliss potatoes, quartered with skin on

20 medium cloves of garlic, whole with skin removed

1/2 lb pearl onions, skin removed (I like red for this recipes)

1 lb cherry tomatoes

1 cup Nicoise or Kalamata olives

4 sprigs of rosemary

4 sprigs of thyme

METHOD

1. Preheat oven to 400°F (200°C).
2. Measure out four 24 inch (~61 cm) long parchment paper sheets and fold each sheet in half.
3. Start at the bottom of the folded side of each page, and cut a half of a heart out of the paper.
4. Combine herbs de provence and olive oil in a large mixing bowl and mix.
5. Add chopped potatoes, pearl onions, garlic cloves, cherry tomatoes, olives, to a mixing bowl and coat with herb mixture.
6. Add kosher salt, fresh ground pepper and mix.
7. Open the half heart parchment papers, and add the vegetables to the middle of each parchment (don’t overstuff).
8. Put rosemary and thyme on top of vegetables in parchment, and fold the parchments and crinkle the edges until the parchments are sealed.
9. Place parchments on baking sheet, and put in the oven.
10. Bake for ~30 minutes.
11. Carefully open one parchment to see if potatoes are ready. (Potatoes will be fragrant and tender when cooked.)

Serves 6-8 people.

Photo Credit: Lance Madson

BE9M428CE66E