Provence – Potatoes

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 800 g potato (s), waxy
  • 0.5 ½ bunch thyme
  • 0.5 ½ bunch marjoram
  • 3 sprigs rosemary
  • 1 bunch basil
  • 8 cloves garlic
  • 8 tablespoon olive oil
  • Salt and pepper, black, freshly ground
  • Nutmeg, grated
Provence – Potatoes
Provence – Potatoes

Instructions

  1. Peel the potatoes, cut in half and cut into bite-sized cubes. Let the cubes dry briefly on kitchen paper. Pluck the leaves or needles from the thyme, marjoram, basil and rosemary. Finely chop the herbs with a sharp knife. Peel and quarter the garlic cloves.
  2. Heat the olive oil in a large non-stick pan. Add the garlic and the potato cubes. Turn frequently so that they cook evenly. After 5 minutes add half of the herbs and fry the potatoes until golden brown. Season well with salt and pepper. Drain the finished potatoes on kitchen paper.
  3. Remove the oil from the pan. Put the potatoes back in and season with grated nutmeg. Scatter the rest of the herbs on top and serve.
  4. The potatoes go wonderfully with a hearty pot roast or you can enjoy them with a simple green salad and herb quark.

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