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 good.

The little potatoes are like savory potato candies, with caramelized bits of onions and tomatoes.

Provencal New Potatoes

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.


  • 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


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.)

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Provencal New Potatoes

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Showing 4 of 40 Comments

  • Bridget

    Made these tonight and they were absolutely fantastic. Not a huge fan of olives, but turns out that I truly enjoy roasted olives; they were critical to the dish! I really liked the hint if spice from the chili flakes as well. Ended up using cut up fingerling potatoes and cherry tomatoes due to availability and have to say I preferred it warm to room temp. Went along great with our lamb loin chops.

    When I crushed the garlic, the peel was essentially coming off at that point so I peeled all of them before cooking and they came out roasted and delicious. I think it would have been painstaking to find all of them after cooking; this way worked for me.

  • Muriel Pickup

    Really tasty. Covered the top with a mix of breadcrumbs and cheese. Made it even more tasty and filling.

  • Victoria Long

    I love this recipe.

    Then last night I used the ingredient list (minus the tomatoes, chili flakes and halving the vinegar) for cooking the leaves from my broccoli plants since the heads have already been harvested. I cooked it in a large covered pot on the stovetop rather than the oven. It was wonderful.

    I used a one cup portion of it as a substitute for the colcannon in your “Colcannon Cakes” recipe.

    I had some leftover gravy from your “Slow Roasted Pork Shoulder with Savory Apple Gravy” and served it with the “cakes.” My children and husband loved it.

    I made for wonderful comfort food while we are all under the weather!

    Thank you!!!

  • moonpie

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

  • 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.

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