Best Sauteed Potatoes Provençale Recipes

New Potatoes With Herbes De Provence, Lemon and Coarse Salt image

Provided by Bev I Am

Categories Potato

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 1/2 lbs tiny new potatoes, scrubbed and left whole
1 tablespoon extra virgin olive oil
1/2 teaspoon herbes de provence
1/2 teaspoon coarse salt
1/2 medium lemon, juice of
fresh ground black pepper, to taste

Steps:

Place the potatoes in a large sauce pan or medium stockpot with salted water to cover; bring to a boil over high heat.
Reduce the heat to a gentle boil and cook until potatoes are just tender, about 10 minutes, depending on size.
Drain and set aside to cool slightly.
In a large nonstick skillet, heat oil over medium-high heat.
Add the herbs de Provence, and cook, stirring constantly, for about 10 seconds.
Add drained potatoes, coarse salt, and lemon juice; stir well to coat.
Cook tossing and stirring constantly, until the potatoes are heated through, 1- 2 minutes.
Season with pepper to taste.
Serve immediately.
For advance Preparation: You can boil the potatoes and let them stand for up to one hour at room temperature before completing the recipe.
Or, you can refrigerate the boiled potatoes overnight.
Bring them to room temperature and finish the recipe.

Nutrition Facts : Calories 150.3, Fat 3.6, SaturatedFat 0.5, Sodium 321.5, Carbohydrate 27.5, Fiber 2.9, Sugar 2.4, Protein 3.2

Sauteed Potatoes Provençale image

Yield Serves 6

Number Of Ingredients 6

3 tablespoons red-wine vinegar
2 garlic cloves, minced
2 teaspoons freshly grated lemon zest
1/2 cup olive oil
3 pounds large boiling potatoes (about 6), peeled, sliced 1/4 inch thick, and patted dry
1/3 cup minced fresh parsley leaves, preferably flat-leafed

Steps:

In a small saucepan combine the vinegar, the garlic, the zest, and salt and pepper to taste, bring the mixture to a boil, and simmer it for 2 minutes. Remove the pan from the heat and whisk in 1/4 cup of the oil. In each of 2 large skillets heat 2 tablespoons of the remaining oil over moderately high heat until it is hot but not smoking and in it cook the potatoes in one layer in batches over moderate heat, turning them, for 10 to 15 minutes, or until they are golden brown on the outside and tender within. Transfer the potatoes to a serving dish, pour the garlic mixture over them, and toss them with the parsley.