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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- 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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