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–+ servings
Provencal Baked Potatoes

Provencal Baked Potatoes

Martine Bertin-Peterson
This potato recipe is an easy side dish that you can serve with meat or fish. It can easily be prepared in advance.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Side Dish
Cuisine French, Provencal
Servings 6 people

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.
    Provencal Baked Potatoes
  • 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.
Keyword Potatoes, Side Dish
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