Young potatoes in herbs
4 servings
30 minutes
Young potatoes with herbs embody the simplicity and sophistication of European cuisine. This recipe is rooted in the traditions of rural meals where fresh seasonal produce always played a key role. Baked in fragrant Provençal herbs, with a subtle taste of dried onion and a noble hint of olive oil, the potatoes acquire a crispy crust and tender, melting flesh inside. It is an ideal side dish for meat and fish dishes as well as a standalone delight for gourmets. The long baking at low temperature fully reveals the flavors of the ingredients, creating a harmony of herbs, oil, and potatoes. Serving it hot allows one to feel the depth of traditional rustic comfort infused in this simple yet exquisite dish.
1
Preheat the oven to 160 degrees. Wash the potatoes well, removing any damaged skin. In a large pot, bring salted water to a boil and cook the potatoes for about 5 minutes. Drain and dry well. Transfer to a large bowl, drizzle with olive oil, and sprinkle with herbs, dried onion, and salt. Mix well.
- New potatoes: 1 kg
- Olive oil: 6 tablespoons
- Salt: to taste
- Provencal herbs: 2 teaspoons
- Ground dried onion: 1 teaspoon
2
Layer the potatoes in a dish and bake for 2 hours, stirring occasionally. Serve immediately.