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.