Adding Spice to Life: Herbes de Provence
Tonight I’m cooking steak and potatoes with a fresh salad for supper, and I thought what better way to add some zest to my russet potatoes than some dried Herbes de Provence?
Herbes de Provence is a French blend of herbs and spices that contains about seven key ingredients and nine extra ingredients for variation. Some culinary sources put the total number of ingredients at eleven, but I found several additional ingredients – even in my own pantry blend!
The alphabetical list of herbs and spices that usually make up Herbes de Provence are: basil leaves, lavender flowers, oregano leaves, rosemary, sage leaves, summer savory, and thyme leaves. Other herbs and spices that can be added include: bay leaf, chervil, fennel seeds, marjoram, mint, orange peel or orange zest, peppercorns, sea salt, and tarragon.
So basically a mélange!
Pan-Fried Potatoes with Herbes de Provence
4-5 russet potatoes, peeled and cut into chunks
1 medium red onion, diced
2 cloves of garlic, minced
1 1/2 teaspoon dried Herbes de Provence
extra-virgin olive oil
Heat extra-virgin olive oil in a skillet over medium-high heat. When oil is hot, add onions. Once onions sweat a bit, about 5 minutes, add potatoes and garlic. Stir to combine. Cook in skillet about 10 minutes, covered. Then add Herbes de Provence.
Cook an additional 5-10 minutes until potatoes are just fork tender, with a little bit of bite remaining. Serve with meats, salad, or your favorite dishes.