Herbes de Provence Potatoes

     I enjoy making roasted potatoes in the oven so when I saw this recipe using Herbes de Provence, one of my favorite seasonings, I knew I had to make it this week.  The original recipe used Yukon gold potatoes, red potatoes, and purple potatoes.  Because I live in a lame, rural town, I could not find purple potatoes anywhere and had to go with plain Russet potatoes instead.

    Even though I couldn’t use the potatoes specified, I immensely enjoyed this side dish.  It’s so simple but with the potatoes roasted to a golden brown on the outside with a soft center they are a wonderful side dish.  The seasoning is spot on and delicious.

Herbes de Provence Potatoes  (adapted from So Tasty, So yummy)  
2 Yukon gold potatoes
3 red potatoes
2 Russet potatoes
2 t. Herbes de Provence
1 T. olive oil
2 t. salt
1 t. black pepper

1.  Preheat oven to 400 degrees. Spray a baking sheet with cooking spray.

2.  Rinse and dry all of the potatoes. Cut each of the potatoes in half length wise, then in half again length wise.  Slice each quarter into 3/4 inch pieces.  
3.  Place the potatoes in a large zip lock bag.  Add in Herbes de Provence, salt, pepper, and olive oil. Seal the bag and shake it until all the potatoes are coating with the seasonings.   
4.  Place the potatoes on a baking sheet. Bake for 20 minutes.  Remove from the oven and flip the potatoes.  Bake for an additional 20-30 minutes or until the potatoes are beginning to brown. Season with additional salt and pepper if needed.

This post linked to: 
Cast Party Wednesday, What’s Cooking Wednesday,

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