Provencal New Potatoes

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.

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


  • 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 extra virgin 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 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 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 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.)

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  • Michelle

    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.


  • Linda

    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!


  • David

    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.


  • elisabeth

    This sounds yummy. I’ll try it when the heat wave breaks. It was 105 in Denver yesterday! Highest temp. EVER recorded here!

  • Kelly

    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!


    • Elise Bauer

      I’m so glad you like them Kelly! It’s one of our favorites too.

  • 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!

    • Elise Bauer

      Hi Juli, I’m so glad you like it! These potatoes are my favorite. We make them all the time.

  • 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.


    • 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.

  • 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…..


  • Barbara

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


  • 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.


  • 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.


  • Gregory Wake

    I made this yesterday and ate it with some crispy bacon. It was utterly wonderful, thank you for the recipe!

  • S.

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


  • 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!


  • 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.


  • 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.


  • 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!

  • 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!

  • 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!

  • 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!!!!

  • 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

  • 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.

  • Patrick

    Lucky girl, but make mine Italian. Italian cook that is. Even Louis XIV had an Italian chef.

    French? Italian? Excellent recipe whatever its lineage :)

    Well the Italians (court of Catherine de’ Medici) did teach the French to cook, so point well taken. In the case of my Frenchman, one set of grandparents is Italian, so he has the best of both! ~Elise

  • 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.

  • 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!

  • 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

  • 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!

  • Jane

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

  • 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.

  • 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

  • Patty

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

  • 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.

  • 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.

  • 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?

    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

  • 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.

  • 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

  • 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

  • doodles

    Meant to mention if you have a big enough gas grille you could do this on the grille and avoid the heated kitchen.

  • 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!)

  • Ed R.

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

    Roast chicken or a good thick steak. ~Elise

  • 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.

  • Lydia (The Perfect Pantry)

    A Prince Charming who can cook? Now, that’s a keeper! These little potatoes look divine, and I can imagine nibbling on the leftovers, should there be any, cold from the fridge the next morning.

  • Jeanne @ CookSister!

    Oh this looks fantastic… and anyway, who needs a castle and a title when you can have “French; loves to cook”?!