Easy Side Dish Provencal Baked Potatoes
Martine Bertin-Peterson · Provencal Recipes · Side Dish · TasteThis 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.
Equipment
Ingredients
- 8-10 medium Yukon Gold potatoes peeled and thinly sliced
- 1/2 cup flat-leaf (Italian) parsley chopped
- 3 garlic cloves minced
- 1 lemon zested
- 1/2 cup Parmesan cheese
- 4 tbsp olive oil good-quality
- 1 tsp Salt
- freshly ground black pepper to taste
Instructions
- Preheat oven to 400ºF (200ºC) 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 the oven for 40-45 minutes until edges are browned and the centres easily pierced with a sharp knife.
- Cut around each potato stack with a knife or spatula to serve.
Tried this recipe?Let us know how it was!
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4 Comments
Looks delicious, but quantity of potatoes is missing – and do you recommend a particular type of potato?
Hello Patricia: sorry about that it should read 8-10 medium Yukon Gold potatoes, peeled and thinly slice. I will correct the recipe.
This recipe was quick, easy and delicious. Couldn’t ask for more and it went great with my Pork Tenderloin Provencal.
Thank you for letting us know that Martine’s recipes worked out well. The Pork tenderloin à la Provencal sounds delicious too.