Time: 1 hour 10 min.
Complexity: easily
Servings: 4

A mixture of white and red new potatoes is baked in olive oil with Provencal herbs for a delicious and beautiful side dish for chicken or meat, prepared without any fuss. The new potatoes have such thin skins that you don't even need to peel them. To ensure even baking, they should all be small, roughly the same size.

Ingredients:

• 200 g small red potatoes (about 3 cm in diameter), washed
• 200 g small white potatoes (about 3 cm in diameter), washed
• 1 tbsp Provencal herbs + extra for serving
• 3 cloves garlic, crushed
• 1/4 cup extra-virgin olive oil + extra for drizzling

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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red potatoes, Provencal herbs, garlic

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Preparation:

Step 1
• Preheat oven to 200°C.
Step 2
• Place the potatoes in a large bowl. In a smaller bowl, combine the herbs, garlic, and oil until smooth, then pour it over the potatoes. Season generously with salt and pepper and toss to coat. Transfer the potatoes to a large baking dish, spreading them out evenly.
Step 3
• Bake the potatoes until tender and golden brown, turning occasionally with tongs, about 1 hour. Transfer the baked potatoes to a serving platter and, if desired, drizzle with olive oil and sprinkle with herbes de Provence. Serve hot or warm.

Votes: 2