New Potatoes With Herbes De Provence, Lemon and Coarse Salt

5.00 (38)
⏱ 27 mins 🍽 4-6 serving(s) 🏷 Potato

This recipe creates a vibrant side dish using tiny new potatoes. They are first boiled until tender, then tossed in a skillet with olive oil, herbes de Provence, coarse salt and fresh lemon juice. The method is quick, taking about 27 minutes in total, and results in potatoes with a fragrant, savoury coating. The dish can be prepared in advance by boiling the potatoes ahead of time. It serves four to six people.

New Potatoes With Herbes De Provence, Lemon and Coarse Salt

Ingredients

  • 1 1/2 lbs tiny new potatoes, scrubbed and left whole
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon herbes de provence
  • 1/2 teaspoon coarse salt
  • 1/2 medium lemon, juice of
  • fresh ground black pepper, to taste

Method

  1. Put the potatoes into a large saucepan or medium stockpot and cover with salted water. Bring this to a boil.
  2. Lower the heat to maintain a gentle boil. Cook the potatoes until they are just tender, which should take about 10 minutes.
  3. Drain the cooked potatoes and allow them to cool for a short while.
  4. Warm the olive oil in a large nonstick skillet.
  5. Stir in the herbes de Provence and cook for about 10 seconds, stirring the whole time.
  6. Add the drained potatoes, coarse salt and lemon juice to the skillet. Mix everything well to coat the potatoes.
  7. Cook the potatoes, tossing and stirring constantly, for 1- 2 minutes until they are heated through.
  8. Add fresh ground black pepper according to your taste.
  9. Serve the potatoes straight away.
  10. For advance preparation, you can boil the potatoes and leave them at room temperature for up to one hour before finishing.
  11. Alternatively, refrigerate the boiled potatoes overnight.
  12. Let them come to room temperature before completing the recipe.

Nutrition (per serving)

Sodium321500 mg

Recipe details

CategoryPotato
AuthorBev I Am