French Food Friday - Provencal New Potatoes

 

 It is new potato season and we adore them, they taste so much nicer than normal poatoes. This recipe is one of our favourites as goes well with almost anything.

Provencal New Potatoes

PREP TIME 10 mins       COOK TIME 50 mins

TOTAL TIME 60 mins    SERVINGS 4 to 6 servings

Ingredients

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

Method

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 week-end a tous ♥♥ 

L x