Herbs de Provence Roasted Potatoes Lauren Van Epps 4/18/2019 Share Pin Tweet Yes, we're back at it again with the Spicewalla Herbs de Provence AND the potatoes, but as they say, "if it ain't broke, don't fix it." Very much like the frites, we featured in our previous blog, these potatoes are delicious and highly addictive. No matter how you slice them or garnish them, you can't go wrong with herbs and spuds. Try out every variation of the classic! Ingredients 1 pound baby yukon gold potatoes, halved 1/4 cup cooking oil 4 tablespoons Spicewalla Herbs de Provence Spicewalla Sicilian Sea Salt and freshly ground Spicewalla Black Pepper 1 half lemon, for juice Shop the Recipe Herbs de Provence $11.99 Add to Cart Sicilian Sea Salt $6.99 Add to Cart Black Peppercorn, Whole $7.99 Sold Out Print Preparation Place the potatoes in a large saucepan Cover with at least 1 inch of water and add a couple of pinches of Spicewalla Sicilian Sea Salt Bring to a boil, reduce to a simmer and cook the potatoes until they are fork-tender, about 30 minutes Remove potatoes from the water and place in a mixing bowl, cool slightly Preheat oven to 400* F Drizzle oil over the potatoes and toss to coat evenly. Sprinkle Herbs de Provence into bowl and toss again Line a baking sheet with aluminum foil. Transfer potatoes onto baking sheet in an even layer, season with salt and pepper Bake for 25-30 minutes, stirring once or twice, until golden brown Remove from oven, squeeze fresh lemon juice over the potatoes and season with salt again before serving Shop the Recipe Herbs de Provence $11.99 Add to Cart Sicilian Sea Salt $6.99 Add to Cart Black Peppercorn, Whole $7.99 Sold Out Easter and Passover european-and-american Fall side Spring Summer Vegan Vegetarian Winter Comments Add a Comment Name Email Message Please note, comments must be approved before they are published