Provencal Potatoes

A great accompaniment to Provencal Cod.

Yield:
4 to 6 servings
Category:
Vegetables
Cuisine:
French

INGREDIENTS:

  • 2 lb small or fingerling new potatoes, if they are larger, cut them into 1 to 1 1/2 inch pieces)
  • 1 medium onion, sliced in the direction of root to top
  • 6 cloves of garlic, sliced and roughly chopped
  • 2-3 small to medium vine-ripened tomatoes, or plum tomatoes, cut into 1 1/2-inch chunks
  • 1/2 teaspoon red chile flakes
  • 1/4 teaspoon garlic powder
  • 1 Tbsp herbes de Provence
  • 1/2 cup extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • 2 teaspoons Kosher salt
  • Freshly ground black pepper
  • 1 Tbsp chopped fresh chives for garnish

DIRECTIONS:

  1. Preheat oven to 400°F.
  2. Toss ingredients together: Put all ingredients (except chives) into a large roasting pan, toss with your (clean) hands to coat completely with oil and seasonings. Spread everything out evenly.
  3. Roast in oven: Put the potatoes in the oven, cook for fifteen minutes at 400°F.
  4. Then reduce the heat to 375° and cook for 30 to 40 minutes more, until the onions and tomatoes are somewhat caramelized and the potatoes are cooked through.
  5. Halfway through cooking, stir the potatoes so that they remain well coated with oil and do not get dried out, and the bottom of the pan stays coated with oil.
  6. Let cool to room temp, sprinkle with chives: Remove from oven and let sit until cooled to room temperature.

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