Provençal Potatoes


Provençal Potatoes

Serves: 4

Preparation time: 60 min.

Tian à la Comtadine is a traditional potato dish of the Provence. “Tian” is an earthenware dish and “Comtat” means duchy. The recipe originates in the Comtat Venaissin, the former Papal Territories east of Avignon in the Provence. This is a popular side dish in France for meats and fish. A satisfying vegetarian choice accompanied by a green salad.


  • 2 lbs (900 g) potatoes, take a firm variety, not a baking potato
  • 4 Tbsp olive oil
  • 10 cloves of garlic, cut into thin slices
  • salt and pepper
  • 1 bay leaf
  • 2 Tbsp chopped parsley


Put about 2 cups (1/2 L) of water to boil, we will need it later. Preheat the oven to 350°F (175°C).

Peel and thinly slice the potatoes and wipe them dry with a paper towel. In a mixing bowl toss the potato slices in the olive oil until all slices are coated. Spread half of the potato slices on the bottom of a shallow gratin dish. Distribute the garlic slices over the potatoes and sprinkle with salt and pepper. Add the bay leaf and then top up with the remaining potato slices. Pour enough boiling water to barely cover the potatoes. Sprinkle with salt and pepper again. Drizzle the remaining olive oil on top.

Place the potatoes in the oven and bake them until all of the water has been absorbed roughly 50-60 min. Should potatoes start browning too quickly before they are done (test it with a fork) cover the gratin dish with an aluminum foil to prevent that them from getting too dark. Test again for doneness, sprinkle with parsley and serve.


Market Square in Flassan, Vaucluse, Provence – an old market town in the Comtat Venaissin, the former Papal Territory


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