French Food Friday - Provencal New Potatoes
This week should be called new poato week. It started with buying some potatoes grown on one of our favourite French Islands: Isle de re.
The first recipe I made combined these with locally grown white asparagus.
The 2nd was aloo patak, a delicious Indian recipe which combined the potatoes with lots of spinach.
I thought to myself I am doing well and French Boyfriend is happy as he loves his potatoes.
This is the part when it starts to go a bit pear shaped. Yesterday my lovely neighbour arrives with a bowl of freshly dug new potatoes from her garden.
What a lovely surprise and now we will be eating more potatoes.
Potato salad, salade nicoise, provencale and an other recipes I can think of.
Hence today's recipe involves potatoes.
Provencal New Potatoes
PREP TIME 10 mins COOK TIME 50 mins
TOTAL TIME 60 mins SERVINGS 4 to 6 servings
1 kilo small new potatoes
1 medium onion, sliced in the direction of root to top
6 cloves of garlic, crushed with peel on (do not remove peel)
2-3 small to medium vine-ripened tomatoes, or plum tomatoes, cut into 4 cm chunks
10 pitted olives, green and black (Kalamata and Nicoise)
1/2 teaspoon red chile flakes
1/4 teaspoon garlic powder
1 Tbsp herbes de Provence
1/2 cup extra virgin olive oil
2 teaspoons red wine vinegar
2 teaspoons Kosher salt
Freshly ground black pepper
1 Tbsp chopped fresh chives for garnish
Preheat your oven to 200°C/ 400°F.
Put all ingredients (except chives) into a large roasting pan, toss with your (clean) hands to coat completely with oil and seasonings. Spread everything out evenly.
Put the potatoes in the oven, cook for 15 minutes at 200°C400°F.
Then reduce the heat to 180°C/375° and cook for 30 to 40 minutes more, until the onions and tomatoes are somewhat caramelized and the potatoes are cooked through.
After 20 minutes, 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.
Remove from oven and let sit until cooled to room temperature.
Sprinkle with freshly chopped chives to serve.
bon appetit ♥♥ Leeann x