Provencal New Potatoes

You know Prince Charming? The tall, dark, handsome guy who comes riding up on a white horse to whisk you away to a fantasy life at some medieval castle? Well, my tall, dark, handsome guy doesn’t have a horse or a castle; he’s French and he loves to cook. (Now that’s a prince!) He cooks intuitively, without recipes, so when he makes something that turns out especially good, I beg him to make it again, so I can capture the recipe. Recently he made the most wonderful batch of tiny new potatoes, roasted with onions, tomatoes, garlic, olives, and olive oil, and seasoned with herbes de Provence. We’ve remade it a couple of times since just because it’s so so good. The little potatoes are like savory potato candies, with caramelized bits of onions and tomatoes.

Yes, I know it’s hot and no one wants to turn on the oven. But if you can bear to use the oven where you are, I recommend trying this. The potatoes themselves should be eaten at room temperature, not hot. So it’s a great make-ahead recipe, and good for pot lucks and picnics too.

Provencal New Potatoes Recipe

  • Prep time: 10 minutes
  • Cook time: 50 minutes
  • Yield: Serves 4 to 6.

The garlic cloves are cooked with their peels still on (but crushed) to help keep the garlic from burning or drying out. The peels also help keep the mushy roasted garlic distinct, so that if an individual doesn't want to eat garlic, it can be avoided. You can either remove the skins before serving, or let the individual remove them once served.

Ingredients

  • 2 lb 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 of 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 Tbsp herbes de Provence
  • 1/2 cup olive oil
  • 2 teaspoons red wine vinegar
  • 2 teaspoons Kosher salt
  • Freshly ground black pepper
  • 1 Tbsp chopped fresh chives for garnish

Method

1 Preheat oven to 400°F

2 Put all ingredients (except chives) into a bowl, toss with your (clean) hands to coat completely with oil and seasonings.

3 Spread out in an even layer in a roasting pan.

4 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.

5 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.)

provencal-new-potatoes-b.jpg

53 Comments

  1. Chris @ TheKeenanCookBook

    It’s still too disgustingly hot to cook, sadly, but these potatoes look delish! As soon as the heat wave breaks I’m going to have to try these. Tell Prince Charming he can whip up more dishes like this anytime ^_~

  2. kris

    This looks so good! I imagine it would be a nice side dish for a roasted chicken. Have you tried replacing the onion with two or three shallots? Roasted shallots are insanely good.
    Thank you for your site. I make at least one recipe a week and have had nothing but success.

  3. Ed R.

    The recipe looks great, is there a protein that would work with it?

    Roast chicken or a good thick steak. ~Elise

  4. Kath

    I absolutely love that it’s recommended to make this ahead and let it cool to room temperature. Perfect for easy entertaining! (…or for just the 2 of us!)

  5. momnivore

    Wonderful! I was in need of a side to make with the Beef Kabobs (your recipe, natch) that I’m making for friends this weekend. Perfect! Now I’ll go browse your dessert options :)

  6. doodles

    I make something like this cause I love my vegetables roasted BUT I have never used olives. Interesting flavor I need to try. Thanks Prince……….keep on experimenting!!

  7. avis

    So you serve the potatoes with the garlic peelings still in there?

    You can remove them before serving, or just push them aside when eating. ~Elise

  8. Al in SoCal

    Ok – I have had this question forever. When you say “new Potatoes” is this just the smallest red and white potatoes you can find?

    That term has always confused me ….

    Yes. Also Trader Joes and Whole Foods sell these bags of I think they call them “marble” potatoes? They’re extra small new potatoes. Perfect for this recipe, because each potato is one bite. ~Elise

  9. Peggy Thornton

    I’ll bet I’m not the only one who’s going to be ordering from Penzey’s today, thanks to you! This looks delicious!

  10. Garrett

    Guy made this for me when I was sick. It was one of the best, homey dishes I ever had and just made me feel so much better. Plus, so easy to make yourself. Love it.

  11. Michele

    I am addicted to your blog – don’t know if it is the photos or the delish recipes (probably both), but a smile as bright as sunshine paints my face when I see a new post in my reader! Thank you!! xoxo michele

  12. Nancy Singleton Hachisu

    Tu ne crois pas que Guy est plutôt comme un petit rois plus qu’un prince? De toute façon il faut lui garder tout près de toi. Grosses bisses–Nancy.

    À bientôt? Je serais en Californie au début de septembre.

  13. michelle.

    i’ll make this for dinner tonight!
    two questions, are the herbs done in equal parts to make up the 1 tbsp? (i don’t have this already “made”)…also wondering if you can add fresh lavender from outside, not dried?
    thanks!

    No idea on the actual proportions. If I were making my own I would use a pinch each of dried rosemary, tarragon, lavender, marjoram, thyme, and parsley. If you are using fresh lavender, I think the variety used for cooking is English lavender, or Lavandula angustifolia. The other varieties are edible, but more bitter tasting. ~Elise

  14. monty

    we make something close to this but use fingerling potatoes. haven’t tried olives with these, sounds interesting though. they will certainly be in my next batch. we will test them on our company with burgers instead of fries or chips at our pool party this weekend. thanks for the inspiration.

  15. Lisa

    I found some potatoes at the Davis Farmer’s Market (haven’t found them in Sac, yet) called German Butterball. I never thought I’d rave about a potato, but these were gooood! If you can find ‘em, I recommend trying them.

  16. Jean Marie

    I have told my Irishman that my next husband will like to cook! Since that would involve reincarnation, I guess I’m stuck with the one I have. This dish looks so pretty and will taste delicious when I make it for us.

  17. Patty

    The recipe and photos look delish, but something is missing. Where is the photo of the tall, dark, handsome French cook? Hmmmm???? LOL

  18. Diane

    Ooo.. A Prince Charming in the picture? One that can cook? Cool! Plus another source of recipes that you can post for us… Heh heh. ;->

  19. Chris

    Looks really delicious. This recipe has all the ingredients that I love. We’re having a wet and cool summer at the moment in Germany so this is the perfect recipe to try.

  20. Gay

    This looks and sounds divine! Where do I find the Herbes de Provence? Do I make my own, or are they sold somewhere?

    I can usually find it in the supermarket spice department. It’s like a French version of Italian seasoning. Otherwise you can buy it online, use Italian seasoning, or use some combination of dried rosemary, tarragon, lavender, marjoram, thyme and parsley. ~Elise

  21. Linda Burt

    Your veggies look wonderful Elise! Last weekend, I went to the lavender festival in Sequim, WA. I learned not all lavenders are suitable for cooking. I love the smell of Grosso (gross-OH). and I purchased 2 of these plants but this variety is not meant for cooking. I also purchase Royal Velvet which is meant to cooking, very light in scent These two varieties are the ones most commonly grown on the Washington State farms but many other varieties are grown as well.

  22. Jane

    Mmm… sounds heavenly. I’m tempted to do this in my outdoor grill with a cast iron frying pan this weekend.

  23. Bronwyn

    Just as soon as it stops being Winter here & we new potatoes start to appear, I will have this recipe at the ready. Yuuuum!

  24. Chalna

    I just made these with dinner and they were BLOW YOUR MIND amazing! I served them with pork and we ended up piling the delicious oil with onions and tomatoes on top of it…it was the star of the show for sure! I frequently find recipes bland and have to adjust them, but this was flawless on the first try! THANK YOU!

  25. Tracey

    You are right; this is NOT the season to use the oven. So use the grill instead!! That’s what I’ve been doing for a couple months. I do have a nice gas grill, so I am able to work the burners to get a steady temp. It took some practice, so take the time to figure it out on yours!

    Also, since you cook the potatoes on the grill, it will be ready for your steaks. Then you could slice your romaine up the center and throw it on the grill, too. I haven’t tried that, yet, but I’ve seen it on TV. And we all know TV tells the truth!

  26. S.

    I just made these for dinner tonight too!!! The flavors are SOOOOOOOOO GOOOD!!! Thank you so much for the recipe, it is awesome! :-)

  27. PaL

    Fantastic recipe! I’m adapting this to our Weber grill. Too hot here to fire up the oven, besides during this time of the year I’m “Webing” constantly.

  28. Carol

    Oh, my. Where does one find a prince charming who cooks…and cooks well intuitively? I’m 70 years old, divorced, work 5 days a week, have 2 adult sons living at home with an appreciation for my cooking “experienments” and find myself furiously jealous of you. Will try this recipe anyway. But geeze! Send him over.

  29. Lynne

    If I can’t get Herb de Provence, what mix of herbs/spices would suffice instead please? This just looks too good for words :-)

    One jar I have lists the following: chervil, basil, rosemary, tarragon, garlic, lavender, marjoram, savory, thyme, and parsley. It’s similar to an Italian blend, but has tarragon and lavender. ~Elise

  30. angela

    I remember these from when I spent my holidays in Grasse in my teens and have often wondered how to cook them, but I think they used a lot more olive oil, I seem to remember they submerged them in oil….they are delicious, merci!

  31. Charles

    Made similar dish for years, using oven roasted cherry tomatoes instead of sliced, to keep the theme of round elements intact. One recommendation about those garlic cloves: squeeze them out onto toasted and buttered (or olive oiled) French bread sliced round, and schmear. Deliciouso.

  32. Susan B.

    Oh, my…I braved the 97 degree temps outside and turned on my oven, and I’m so glad I did. This was an amazing dish.

  33. sally cameron

    Oo la la! I’ll bet you are having more fun than ever in the kitchen. Happy for you Elise! I love these little potatoes. I get Melissa’s Dutch Baby gold potatoes. They are small, buttery and wonderful. I could eat the entire bag when I make them. I eat them hot with dinner, then cold the next day turned into potato salad. Need to pick some up.

    Someone said it was too hot too cook…when we built our new kitchen and were under construction for months, I started little potatoes in the microwave until tender then finished on the grill in a basket. Worked great when I had no kitchen.

    Great idea, thanks Sally! ~Elise

  34. Andrew

    We love this style of potatoes so much, even in the heat of AZ summer, we get Mom to make this stuff. It is not only good cold, leftovers (if any)are great to through into morning burritos with scrambled eggs, or add chorizo to make some nice tasty tacos. Mom serves this with baked fish, chicken, anything, even alone and we will eat it!!!!

  35. Karen

    We have been having very hot weather here in Illinois…but I really wanted to make these potatoes. I got up early and prepared them and we had them later in the day with BBQ chicken and tossed salad. Excellent combo of ingredients…family really loved this recipe and the olives added a great flavor.
    Thank you for sharing this great recipe!

  36. Gail

    I made this recipe and it is absolutely delicious!
    Actually, it’s better the next day. You get a better taste of the seasoning. I would definitely make it again and again.

  37. Nancy

    This recipe has been a big success both times I’ve made it! (Unlike the rest of the country, the Bay Area has been so cold this summer that I’m grateful for excuses to turn on the oven.) I didn’t have garlic powder, so I threw in a couple extra garlic cloves. And I quadrupled, or maybe quintupled, the olives because you can’t have too many olives. I’ve been eating the potatoes for breakfast with a fried egg. Yum!

  38. Angela

    Wow, these were great. Everyone loved them – even the kids, which is a feat. Served it with a spinach salad for a delish and simple vegetarian meal.

  39. ben

    Try chucking in a load of pancetta cubes. The fat from the pancetta helps to roast the potatoes. Just put a little less salt as there will be plenty from the cubes. Great original recipe anyway – thanks!

  40. Barbara

    These potatoes are amazing. I make them often. The garlic is perfect in them. Watch out vampires!
    I need to try them cold.

  41. Love to Cook - Hate to Clean Up

    This recipe is absolutely wonderful. It’s very easy to make and even my DH (who isn’t fond of onions, tomatoes or garlic) raved about it.

    It’s perfect at room temperature. After being refrigerated, though, I found it’s better to either heat it up slightly in the microwave or allow it to set out to come to room temperature.

    I’ve added it to my menu of special favorites for Thanksgiving and Christmas. Rest assured, however, that those won’t be the only times I make it.

  42. moonpie

    My Prince Charming didn’t cook it, but he surely did like it!!!! Great with blackened salmon. VERY GOOD! Thank you…..

I apologize for the inconvenience, but comments are closed. You can share your thoughts on our Facebook page ~ Elise.