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

Directions:

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.

The smell of these potatoes cooking away is heavenly!

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.

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