So simple to throw together and absolutely delightful! The red potatoes just simmer with the fresh tomatoes, onions and herbs in the oven for an hour and the result is this almost caramelized hearty dish! It is important to use red potatoes for this Red Potato Provençal recipe because they will not fall apart and just stay intact to soak up the wonderful sauce!
Red Potato Provençal
So simple to throw together and absolutely delightful! The red potatoes just simmer with the fresh tomatoes, onions and herbs in the oven for an hour and the result is this almost caramelized hearty dish!
Servings 6 -8
Calories 87kcal
Ingredients
- 4 large red potatoes unpeeled, thoroughly rinsed
- 3 medium ripe tomatoes
- 2 sweet onions thickly sliced
- 1/3 cup extra virgin olive oil
- 3/4 tsp salt
- 1 1 /2 tsp dry thyme or fresh thyme to taste
- 1 tsp dry rosemary
- 2 bay leaves
- fresh ground pepper to taste
Instructions
- Preheat the oven 350 F
- Sautee the onions in the olive oil until just soft (about 10 minutes) but not fully cooked (they will continue to cook in the oven) and set aside.
- Cut the potatoes and tomatoes into quarters and place them together in a large bowl.
- Add the warm onions (with the oil they are cooked in), the spices, bay leaves, salt and pepper to the bowl and mix gently to coat all the ingredients.
- Transfer to a large baking dish in one layer and place in preheated oven.
- Bake for an hour (or more depending on your own oven, but make sure they are to the point of being almost caramelized, like the photo), stirring gently twice to make sure all the juices cover the potatoes.
- Serve with fresh sprigs of thyme.
Nutrition
Serving: 100g | Calories: 87kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Fiber: 2g | Sugar: 1g
Made it, also like another poster oil free, it was yummy and definitely one to be a regular. Now to try more, I’m thinking the barley recipe for this evening, off to buy the barley from our health food shop this morning.
I love it Maureen!! 🙂
I made this recipe yesterday and it was so, but sooooo good, I cannot wait to have the leftovers. I am plant based and no oil, thus I caramelized the onions using vegetable stock. I added fresh sage too (thanks for the tip above). I made some small adjustments to the recipe, I cooked the potatoes for about 7 minutes in boiling water and once the onions were caramelized I added all the remaining ingredients to my pot and cooked it for about 5 minutes prior to mixing with potatoes (I was in a bit of a hurry). This cut out a bit of the cooking in the oven. Thanks for the recipe, this will become a staple in my home.
Hi Brenda, I LOOOOOVED your comment! i could almost hear you say it! I am so happy you found a way to adapt it to your personal preference and that it still was as delicious as I intended it to be! Absolutely delighted to hear it will be a staple in your kitchen! 🙂
Wonderful! The flavors married so well. Do you have, or are you working on a cookbook by chance? I am making your dishes all week. Tonight was a hit
Hi Lindsey,
Cookbook – What a great idea! Catherine is in Italy on a “Sicily Culinaria” trip (check it out! https://cuisinicity.com/off-to-sicily/). She was touched by your comment and will get back to you when she returns to the states.
~Donna S.
Dear Catherine, thank you so much for sharing this awesome recipe! Even though I did not have the exact type of potatoes which you recommend, the result was still delightful and so satisfying. The second time I was making this one, I was experimenting with adding some of the fresh mint and sage leaves and a very little bit of garlic. Oh, I literally love using different fresh herbs for cooking and feeling the herbal scent filling the kitchen! 🙂
Thanks a million again, one can’t help but love the passion and love which you put into your project, Catherine!
All the best!
Martin:)
Thank you so much Martin!! 🙂 I LOVE that you enjoyed it so much, and that you find ways to change it up with other fresh herbs, it makes it that much more fun! I am just delighted by your comment!!
love,
Catherine
This recipe is SO EASY and SO DELICIOUS! We loved it!
That makes me happy Laura!! 🙂
Cooked this today for dinner, Catherine.
Thanks for another great recipe. I was wondering what to cook. Cheers!
That’s great John! 🙂
Your website and recipes are just gorgeous. Thankfully, for me, lots of them are gluten free. Is there a way to search for which of the recipes are gluten free? Like for instance, this one, which looks to be gluten free but does not say so. If not, no problem. I am so very happy to have found you that I will just keep reading all the recipes and figure out which ones I can safely eat.
I appreciate you and your enthusiasm for good, healthy food. Thank you so very much.
Thank you Debbie! I only specify “gluten-free” in my recipes when yo would expect it not to be–such as in pastries, dessert, cookies or wholegrain salads. So those will come up in your search for gluten-free, but YES you are right all the others will not, so you just have to look at all of them and double check the ingredients to ascertain whether they are gluten free. Since you love my photos, it will be fun exercise!! so ENJOY and A BIG WELCOME to Cuisinicity to you!! 🙂
hello ! it’s so easy to do it that I did it again , it’s just deligtful, it’s caramelized ! a very good recipe indeed! congratulations! il helps to know how to make so delicious recipes with ….presque rien!!!! vive la simplicité! merci Catherine et bonne journée automnale!! martine de France
PS it’s smell good in my appartement, hmmmmmmmm !!
HAHAHA Martine, J’adore vos commentaires, toujours plein de joie!!! Thank you so much! 🙂
de quoi? ça a l’air délicieux et j’adore les pommes de terre ! mon jardin en a donné plein ! ça tombe bien ! à mes fourneaux! merci mrs cuisinicity!
HAHAHAHA! Vous m’avez faite rire avec votre expression: DE QUOI?!!! je vous entends d’ici!!! Allez-y vite!!! 🙂