Martine Bertin-Peterson Provencal Recipes Side Dish Taste: Food & Drink

Easy Side Dish Provencal Baked Potatoes

Name: Provencal Baked Potatoes
Prep time: 20 min
Cook time: 45 min
Yield: 6 people
Ingredients: 8-10 medium Yukon Gold Potatoes (peeled and thinly sliced); 1/2 cup Italian parsley (chopped); 3 Garlic Cloves (minced); 1 Lemon (zested); 1/2 cup Parmesan cheese; 4 tbsp Good Quality Olive Oil; 1 tsp Salt; Freshly ground pepper (to taste)

Martine Bertin-Peterson — October 15, 2018

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This easy dish of Provencal baked potatoes is a perfect companion to eat with roasted lamb shanks, rabbit in a mustard sauce, a lemon thyme trout, or a pork tenderloin.

Provencal Baked Potatoes

This potato recipe is an easy side dish that you can serve with meat or fish. It can easily be prepared in advance.

CourseSide Dish
CuisineFrench, Provencal

Servings	Prep Time
6 people	20 minutes

Cook Time

45 minutes

Servings	Prep Time
6 people	20 minutes

Cook Time

45 minutes

Provencal Baked Potatoes

This potato recipe is an easy side dish that you can serve with meat or fish. It can easily be prepared in advance.

CourseSide Dish
CuisineFrench, Provencal

Servings	Prep Time
6 people	20 minutes

Cook Time

45 minutes

Servings	Prep Time
6 people	20 minutes

Cook Time

45 minutes

Ingredients

8-10 medium Yukon Gold Potatoes peeled and thinly sliced
1/2 cup Italian parsley chopped
3 Garlic Cloves minced
1 Lemon zested
1/2 cup Parmesan cheese
4 tbsp Good Quality Olive Oil
1 tsp Salt
Freshly ground pepper to taste

Servings: people

Instructions

Preheat oven to 400F (200C) degrees.
Grease a 12 cup muffin tin generously with oil or nonstick cooking spray.
Combine parsley, garlic, lemon zest, Parmesan cheese, olive oil, salt and pepper in a bowl.
Add sliced potato to the parsley mixture and toss to coat each slice thoroughly.
Overlap the potato slices, pressing firmly as you go and filling each muffin cup to 3/4 full.
Bake potatoes in oven 40-45 minutes until edges are browned and centers can be easily pierced with the sharp point of a knife.
Cut around each potato stack with a knife or spatula to serve.

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Tags:Potatoes

Martine Bertin-Peterson

Goût et Voyage, LLC was founded by Martine Bertin-Peterson to bring together her lifetime passions of travel, cooking and culture. Creating unforgettable memories, Martine serves as the escort for all Goût et Voyage culinary travel adventures and serves as chef de cuisine for customized cooking classes at home in Bucks County, PA.

Martine’s background and experience are as wide-ranging as her interests. She has decades of cooking experience gained through formal and informal cooking courses in the United States, France and Italy, and is the author of the Bucks County Foodie blog. Born in France and fluent in 5 languages, Martine has traveled to more than 50 countries across 5 continents. She has escorted travel groups throughout Europe and Latin America over the past 25+ years and for the past 5 years has focused on creating unique gourmet experiences for her clients in Provence.

President of the Alliance Française of Doylestown, PA. Martine currently resides in Pennsylvania with her husband who, along with her NYC-based daughter, are regular and willing subjects for her travel and culinary adventures.

2 Comments

Patricia

October 22, 2018 at 6:35 am — Reply

Looks delicious, but quantity of potatoes is missing – and do you recommend a particular type of potato?
- CKAdmin
  
  October 22, 2018 at 2:52 pm — Reply
  
  Hello Patricia: sorry about that it should read 8-10 medium Yukon Gold potatoes, peeled and thinly slice. I will correct the recipe.