Name: Provencal New Potatoes
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 2 pounds small new potatoes (look for the smallest you can find, the potatoes should be no bigger than 1 1/2 inches, if they are bigger, cut them into 1 to 1 1/2 inch pieces) -; 1 medium onion, sliced in the direction of root to top -; 6 cloves garlic, crushed with peel on (do not remove peel) -; 2-3 small to medium vine-ripened tomatoes, or plum tomatoes, cut into 1 1/2-inch chunks -; 10 pitted olives, green and black (Kalamata and Nicoise) -; 1/2 teaspoon red chile flakes -; 1/4 teaspoon garlic powder -; 1 tablespoon herbes de Provence -; 1/2 cup extra virgin olive oil -; 2 teaspoons red wine vinegar -; 2 teaspoons kosher salt -; Freshly ground black pepper -; 1 tablespoon chopped fresh chives (for garnish) -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Provencal New Potatoes

1. 2 pounds small new potatoes (look for the smallest you can find, the potatoes should be no bigger than 1 1/2 inches, if they are bigger, cut them into 1 to 1 1/2 inch pieces) -

2. 1 medium onion, sliced in the direction of root to top -

3. 6 cloves garlic, crushed with peel on (do not remove peel) -

4. 2-3 small to medium vine-ripened tomatoes, or plum tomatoes, cut into 1 1/2-inch chunks -

5. 10 pitted olives, green and black (Kalamata and Nicoise) -

6. 1/2 teaspoon red chile flakes -

7. 1/4 teaspoon garlic powder -

8. 1 tablespoon herbes de Provence -

9. 1/2 cup extra virgin olive oil -

10. 2 teaspoons red wine vinegar -

11. 2 teaspoons kosher salt -

12. Freshly ground black pepper -

13. 1 tablespoon chopped fresh chives (for garnish) -

How to cook deliciously - Provencal New Potatoes

1. Stage

Preheat oven to 400°F

2. Stage

Toss ingredients together: 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.

3. Stage

Roast in oven: Put the potatoes in the oven, cook for fifteen minutes at 400°F. Then reduce the heat to 375° and cook for 30 to 40 minutes more, until the onions and tomatoes are somewhat caramelized and the potatoes are cooked through. Halfway through cooking, 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.

4. Stage

Let cool to room temp, sprinkle with chives: Remove from oven and let sit until cooled to room temperature. Sprinkle with freshly chopped chives to serve. Excellent served with steak and a side of greens. (You can toss fresh spinach or chard with the oil remaining in the potato roasting pan and put back into the oven for just a few minutes until just wilted.)