Potatoes a la Provençale
Simple and flavorful potatoes cooked with garlic, lemon, and parsley in the style of Provence.
Ingredients
- 1.5 pounds Potatoes (Small potatoes preferred, or large potatoes cut into 1-inch pieces)
- 2 tablespoons Butter (Or use 3 tablespoons of olive oil)
- 3 cloves Garlic (Minced)
- 1 teaspoon Lemon peel (Grated from about 1/4 of a lemon)
- 2 tablespoons Fresh parsley (Chopped)
- 0.25 teaspoon Ground nutmeg (Freshly grated preferred)
- 0.5 teaspoon Salt (To taste)
- 0.25 teaspoon Black pepper (Freshly ground, to taste)
- 1 tablespoon Lemon juice (Freshly squeezed)
More recipes using Potato
Potatoes a la Barigoule
Simple boiled and browned potatoes with onions and savory herbs, finished with oil and vinegar.
Potatoes a la Maitre d'Hotel
A classic potato dish featuring boiled and sliced potatoes dressed with a flavorful Maitre d'Hotel butter, a simple compound butter with parsley and lemon juice.
Potatoes a la Lyonnaise
A classic French side dish featuring sliced potatoes and a delicate onion puree, finished with a touch of vinegar or lemon juice.
Potato Sauté
A simple and flavorful way to use leftover boiled potatoes, sautéed with butter and seasoned with parsley, salt, and pepper.
Instructions
- 1Peel the potatoes. If using large potatoes, cut them into 1-inch pieces. Small potatoes can be left whole.
- 2In a stew-pan or large skillet, melt the butter (or heat the olive oil) over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant but not browned.
- 3Add the potatoes, grated lemon peel, chopped parsley, grated nutmeg, salt, and pepper to the pan. Stir to coat the potatoes with the butter/oil and aromatics. Add just enough water to barely cover the potatoes. Bring to a simmer, then reduce heat to low, cover, and let stew until the potatoes are tender, about 20-25 minutes.
- 4Once the potatoes are tender, stir in the lemon juice. Taste and adjust seasoning as needed. Serve hot.
You Might Also Like
Potatoes a la Lyonnaise
A classic French side dish featuring sliced potatoes and a delicate onion puree, finished with a touch of vinegar or lemon juice.
Potatoes, Lyonnaise
A classic French potato dish.
Potatoes a la Barigoule
Simple boiled and browned potatoes with onions and savory herbs, finished with oil and vinegar.
Potatoes a la Maitre d'Hotel
A classic potato dish featuring boiled and sliced potatoes dressed with a flavorful Maitre d'Hotel butter, a simple compound butter with parsley and lemon juice.