Vegetables Recipes - Provencal Potatoes Recipe

Ingredients 

• 2 1/4 lb even-sized main-crop potatoes, un peeled

• 4-5 tablespoons olive oil

• 2 tablespoons butter

• 2 onions, thinly sliced into crescents

• 2-4 large garlic cloves, thinly sliced

• 3 tablespoons chopped flat-leaf parsley

• 1 tablespoon chopped fresh mixed herbs, such as rosemary, thyme, and sage

• sea salt flakes

• freshly ground black pepper

• flat-leaf parsley sprigs, to garnish

Serves 4 as a side dish

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Method:

1. Put the potatoes in a saucepan with enough salted water to cover. Bring to a boil, then simmer for 5 minutes, until barely tender. Remove the skin and slice the flesh into thickish rounds.

2. While the potatoes are cooling, heat 1 tablespoon of the oil and half the butter in a large skillet, preferably nonstick.

3. Add the onions and fry over moderate to high heat, stirring, until they begin to color. Add more oil, if necessary. Add the garlic and fry until that also changes color.

4. Tip the whole lot into a bowl, mix with 1 tablespoon of the parsley, half the mixed herbs, a sprinkling of sea salt, and black pepper. Keep warm while you cook the potatoes.

5. Heat the remaining oil and butter until sizzling hot. Add the potatoes in batches and fry, turning with tongs, until golden brown. Drain each batch on paper towels.

6. When the final batch is golden, lower the heat and return the rest of the potatoes to the pan together with the onion mixture and the remaining herbs. Stir together, check the seasoning, and cook until warmed through. Garnish with parsley sprigs and serve.

Note: Crisp-fried potato slices with golden onions, garlic, and fragrant Mediterranean herbs are perfection with broiled fish or meat. You will need a fairly floury potato, such as 'Kennebec' or 'Maris Piper'.