Roasted Sweet Potatoes With Herbes De Provence Food

HERBES DE PROVENCE SWEET POTATOES

Steps:

• Preheat oven to 425 degrees.
• Cover large baking sheet with foil.
• Toss potatoes and onions with EVOO.
• Add seasonings to potatoes; toss until potatoes are well coated.
• Spread potatoes on baking sheet; be careful not to overcrowd.
• Bake until done and beginning to crisp at the edges

HERBES DE PROVENCE ROASTED POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Add the potatoes, sliced onion, olive oil, herbes and salt to a rimmed baking sheet. Toss well to coat evenly. If cut, arrange the potatoes so they are cut-side down on the baking sheet. Place in the lower third of the oven and bake until golden brown and the potatoes are tender, 25 to 35 minutes. Serve warm.

ROASTED SWEET POTATOES WITH HERBS DE PROVENCE

Steps:

• It's so very easy to make these roasted sweet potatoes. Peel, wash and slice them. Arrange every slice into a big tray in a single layer, drizzle oil and season with salt, pepper, and the herbs. Bake the potatoes at 200*C for 25 minutes, or until golden and delicious.

ROASTED POTATOES WITH HERBES DE PROVENCE

Steps:

• Preheat oven to 375º.
• Place potatoes in a roasting pan. Pour oil over potatoes and sprinkle with pepper and herbs de Provence.
• Stir potatoes to coat all sides. Bake, uncovered, for about 1 hour or until potatoes are fork tender. Stir occasionally while roasting.

HERBES DE PROVENCE POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Peel and wash the potatoes and slice them really thinly using a plastic mandoline.
• Generously butter a 12-inch ovenproof baking or gratin dish (about 2 1/2 to 3-quarts).
• In a small saucepan, bring the half-and-half, garlic cloves and herbes de Provence to a simmer. Season, to taste, with salt and pepper. Remove the garlic cloves. Set aside.
• Arrange the potatoes in an overlapping layer on the bottom of the dish. Season the layer generously with salt and pepper. Scatter lightly with some of the grated cheese. Make another potato and cheese layer, finishing with a most generous cheesing.
• Press the layers down gently. Pour the half-and-half mixture over the potato layers and fill the dish up to the top of the potatoes. Cover the dish loosely with foil so it is not touching the cheese on top and bake 30 minutes, uncover and bake another 10 to 15 minutes until the cheese is bubbly and nicely browned.
• Let cool for 20 to 30 minutes before serving.

SCALLOPED POTATOES WITH GOAT CHEESE AND HERBES DE PROVENCE

Steps:

• Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Mix first 7 ingredients in large pot. Bring to simmer over medium-high heat. Add half of cheese; whisk until smooth. Chill remaining cheese. Add potatoes to pot; bring to simmer.
• Transfer potato mixture to prepared dish, spreading evenly. Cover with foil; bake 15 minutes. Uncover and bake until potatoes are very tender and liquid bubbles thickly, about 50 minutes.
• Dot potatoes with remaining cheese. Bake until cheese softens, about 5 minutes. Let cool 15 minutes before serving.

ROASTED HERBED POTATOES

Steps:

• Preheat oven to 450 degrees. In a roasting pan, toss scrubbed small new potatoes with olive oil and herbes de Provence (or mixed dried thyme, rosemary, and marjoram). Season with coarse salt and teaspoon ground pepper.
• Roast, turning occasionally, until tender when pierced with the tip of a paring knife, 30 to 40 minutes.

PROVENCE STYLE ROASTED POTATO SALAD

Steps:

• Toss potatoes in oil with herbs and salt and pepper to taste.
• Arrange potatoes, cut side down, in a single layer on a cookie sheet.
• Place pan on lowest rack of cold oven then heat oven to 450°F.
• Roast until cut side is golden brown and potatoes are tender, 20 to 25 minutes.
• Place potatoes in a large bowl and add olives, onion and parsley.
• Whisk vinegar, mayonnaise, garlic, a big pinch of salt and a couple of grinds of pepper in a 1-cup glass measuring cup.
• Gradually whisk in oil, first in droplets, then in a slow, steady stream.
• Pour dressing over warm potato mixture and toss to coat.
• Serve at room temperature for best flavor.