Roasted Potatoes with Persillade


Roasted Potatoes with Persillade

Yield: 4 servings

Time: 30 minutes

A classic of the Provençal cuisine. Utterly simple and delicious. Creamy inside with a  crunchy garlicky outside. A perfect accompaniment to just about anything. Roasted potatoes Provence style: Home fries with less fat and no ketchup. Say Adieu, to French fries. What about it?


  • 4 large waxy potatoes (Yukon Gold, Mary Piper), skins left on, scrubbed and cut into thick wedges
  • 2 Tbsp olive oil
  • 1 tsp coarse sea salt
  • 2 tsp paprika


Preheat oven to 425°F (220°C).

In a large bowl, toss potatoes with the olive oil, salt, and paprika.

Place potato wedges in one layer on a nonstick baking sheet. Roast turning once until potatoes are nicely browned and skin is crisp about 30 minutes or soft when pierced with a toothpick.

In the meantime prepare the Persillade.

Place potatoes in a serving dish, drizzle some of the Persillade and give it a toss. Serve with the remainder of Persillade on the side if you like.

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