Roasted Red Provence Potatoes


As seen on Relay Foods’ blog

All is well in my world when there are potatoes on the menu. I love them in just about any form, but give me a crispy, well seasoned, roasted red potato, and I’ll neglect just about everything else on my plate. I thought this dish couldn’t get any better, and then someone introduced me to herbs de provence. The blend is a mixture of garlic, herbs, lemon peel, parsley, and lavender, and it’s seasoning perfection. If you want my advice, these go nicely with herb roasted chicken and veggies! Or if you’re looking for something that cooks a little faster, spatchcocking is a delicious alternative.

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Roasted Red Provence Potatoes 

{yields 4-5 side dish servings}



  1. Preheat oven to 425 degrees. Scrub your potatoes thoroughly under warm water, removing all dirt. Quarter into bite sized pieces and toss with olive oil.
  2. Line a 13 x 9 pan with parchment paper and pour in the potatoes, spreading them into a single layer. Sprinkle with the herbs and drizzle on the wine.
  3. Roast for 30 min, stirring halfway through, and then sprinkle with parmesan cheese. Cook for 5-10 more min. Potatoes are done when easily pierced with a fork and lightly browned. Finish for a few minutes under the broiler if you’re looking for a crispier texture, but be sure to keep a close eye on them.

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Susanna Hindman, a Biology grad turned artist, candidly blogs about reality, celebrating the revisions to her every day plans through photography and prose. She and her newbie-resident-doctor-husband live in Baltimore, MD with their expressive little girl. {Re}visionary Life is her venue to celebrate her part in this grand story of life through recipes, photography, faith, and story-telling. She posts weekly about local producers and products, shares menu plans, and is constantly updating instagram and pinterest with pictures of food, family, and farmer’s markets.


  1. Teresa says:

    These look outstanding! I’ve never tried herbs de provence before but I do hear that they are amazing! This recipe makes me want to go and pick some up :0) Also, I bet the wine would add some serious flavor to those potatoes! Thanks for sharing!!

    • Susanna says:

      I hadn’t tried it before this either, and I absolutely love the blend! Also a yummy addition to olive oil for a nice sop for bread. Delicious!

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