Provencal New Potatoes
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Juli Engel
Elise, I’m late in commenting, my apologies. Ever since I found this recipe on your website (one of my favorites, by the way), this has been my “go to” potato recipe. Our family loves this year-round. I’ve made it as a side with chicken, steaks, burgers, roasts, you name it. I’ve even nestled some cooked sausages into the casserole halfway during the baking time for a one dish meal. Once I panicked and realized I didn’t have a potato dish for a brunch I was serving, so I dragged the leftovers of this dish out, chopped the potatoes into smaller pieces and sauteed the whole thing in some olive oil for speedy “Provencal Home Fries”! Thank you, thank you for this!
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Elise Bauer
Hi Juli, I’m so glad you like it! These potatoes are my favorite. We make them all the time.
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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.
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Elise Bauer
Hi Bridget, I’m so glad you liked the potatoes! It’s one of our favorite dishes and we have it often around here. It’s great for potluck parties too, just have to scale it up.
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Muriel Pickup
Really tasty. Covered the top with a mix of breadcrumbs and cheese. Made it even more tasty and filling.
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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!!!
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moonpie
My Prince Charming didn’t cook it, but he surely did like it!!!! Great with blackened salmon. VERY GOOD! Thank you…..
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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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Barbara
These potatoes are amazing. I make them often. The garlic is perfect in them. Watch out vampires!
I need to try them cold.xxxxxyyyyy
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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!
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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.
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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!
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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.xxxxxyyyyy
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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! -
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Gregory Wake
I made this yesterday and ate it with some crispy bacon. It was utterly wonderful, thank you for the recipe!
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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!!!!
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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
One of the best recipes for roasted potatoes ever. Period. My mom made this and I had to get the recipe and made it immediately. It’s now a favourite.
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These were really amazing. I loved the addition of the garlic and olives. And the tomatoes! My dad is very picky about potatoes, but even he loved these! Thank you for sharing!
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These were great. Nice little recipe. I made them twice, once without Peeling the garlic, and once with peeled garlic. It was a lot more present to eat when the garlic was peeled, and they didn’t dry out. I’ll be making this recipe again.
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This sounds yummy. I’ll try it when the heat wave breaks. It was 105 in Denver yesterday! Highest temp. EVER recorded here!
One of my most favorite go-to dishes for potatoes. Every time I make it, it’s an absolute hit and people cannot stop commenting on how delicious it is. In fact, I even get asked for the recipe almost every time I make it!
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I’m so glad you like them Kelly! It’s one of our favorites too.