Easy recipe for Herbs de Provence roasted potatoes, baby potatoes and leeks coated in French herbs, butter, mustard and lemon juice and roasted in the oven. A delicious side dish!
As I write this recipe out, we're fast approaching Thanksgiving and this recipe for roasted baby potatoes is an ideal side dish for any gathering! You can make ahead and just warm through before serving, and it's super easy to prepare too!
The combination of flavors is a delight. We've added French herbs and mustard with garlic and combined it with melted butter and lemon juice. The flavors work really well together and when this is roasting, the smells are wonderful! If you can't get hold of the mixed French herbs, use a mix of oregano, thyme and basil, or feel free to add another herb which you really love. Add a sprinkle of paprika if you'd like a little kick to the potatoes too if you wish.
We've got lots of side dishes using baby potatoes so please take a look if you need to make a variety.
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Prep Time
10 minutes
Cook Time
30 minutes
Serves
6
Ingredients
1 & ½ pounds baby potatoes, halved or quartered depending on size
3 tablespoons unsalted butter, melted
1 tablespoon of Dijon Mustard
3 cloves garlic, minced
1leek, chopped
2 teaspoons Herbes de Provence
Salt and pepper to taste
2 tablespoons of Lemon Juice
Instructions
- Preheat the Oven: Preheat your oven to 400°F
- Wash and cut the baby potatoes into halves or quarters, depending on size. Place potatoes in a bowl of water for 10 minutes. Pat dry.
3. Wash the leek and chop the white part of the leek into slices.
4. Melt the unsalted butter, dijon mustard, and garlic in a microwave-safe bowl. Stir well.
5. Toss the potato pieces with the melted butter mixture until they are evenly coated—season generously with salt and pepper, herbs de Provence, and leeks. Drizzle lemon juice over the potatoes.
6. Spread the potatoes in a single layer on a baking sheet lined with parchment paper or aluminum foil.
7. Roast in the preheated oven for about 30-35 minutes, or until the potatoes are golden brown and tender, tossing halfway through cooking to ensure even browning.
8. Serve warm
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Herbs de Provence Roasted Potatoes
Herbs de Provence Roasted Potatoes.
Easy recipe for herbs de Provence baked potatoes and leeks, baby potatoes coated in French herbs, butter, mustard and lemon juice and roasted in the oven
Ingredients
- 1 & ½ pounds baby potatoes, halved or quartered depending on size
- 3 tablespoons unsalted butter, melted
- 1 tablespoon of Dijon Mustard
- 3 cloves garlic, minced
- 1leek, chopped
- 2 teaspoons Herbes de Provence
- Salt and pepper to taste
- 2 tablespoons of Lemon Juice
Instructions
1. Preheat the Oven: Preheat your oven to 400°F
2. Wash and cut the baby potatoes into halves or quarters, depending on size. Place potatoes in a bowl of water for 10 minutes. Pat dry.
3. Wash the leek and chop the white part of the leek into slices.
4. Melt the unsalted butter, dijon mustard, and garlic in a microwave-safe bowl. Stir well.
5. Toss the potato pieces with the melted butter mixture until they are evenly coated—season generously with salt and pepper, herbs de Provence, and leeks. Drizzle lemon juice over the potatoes.
6. Spread the potatoes in a single layer on a baking sheet lined with parchment paper or aluminum foil. Roast in the preheated oven for about 30-35 minutes, or until the potatoes are golden brown and tender, tossing halfway through cooking to ensure even browning.
7. Serve warm
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 91Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 123mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 1g
Nutrition information isn’t always accurate
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