Ingredients for New Potatoes With Herbes De Provence Lemon And Coarse Salt
- Tiny New Potatoes
- Extra Virgin Olive Oil
- Herbes De Provence
- 1/2 teaspoon coarse sea salt
- Lemon, Juice Of
- Fresh Ground Black Pepper
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How to Make New Potatoes With Herbes De Provence Lemon And Coarse Salt
- Wash and scrub 1 pound of small new potatoes (about 1 1/2 inches in diameter). If using larger potatoes, cut them in half.
- Place potatoes in a medium saucepan and cover with salted water (about 2 cups).
- Bring to a boil over high heat, then reduce heat to a simmer and cook until tender, about 10-15 minutes, depending on size. Test with a fork.
- Drain potatoes and set aside to cool slightly.
- While potatoes cook, prepare the herb mixture: In a large nonstick skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add 1 tablespoon of Herbs de Provence (or 1 teaspoon dried rosemary) and cook, stirring constantly, for about 10 seconds until fragrant.
- Add the drained potatoes, 1/2 teaspoon coarse sea salt, and the juice of 1 lemon to the skillet.
- Toss gently to coat the potatoes evenly with the herbs, salt, and lemon juice.
- Cook, tossing frequently, until the potatoes are heated through and slightly browned, about 1-2 minutes.
- Season with freshly ground black pepper to taste.
- Serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
9g
Fat
2g
Carbs
9g
