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Provencal Potatoes Recipe

The Best Provencal Potatoes

  • Author: Emily Smith
  • Total Time: 40


  • 6 small potatoes (about 9 ounces), peeled, quartered
  • 6 cipolline or pearl onions (about 4 ounces), peeled and quartered
  • 10 medium cloves garlic, peeled
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 Tablespoons of herbes de provence OR 2 sprigs fresh rosemary and 2 sprigs fresh thyme
  • 1 24-inch length of parchment paper


  1. Heat oven to 400 degrees. Place potatoes, onions and garlic in a medium bowl.
  2. Add olive oil, salt, and pepper and toss to coat vegetables.
  3. Fold parchment piece in half, cut into a half-heart shape, and open.
  4. Place vegetable mixture on parchment, 2 to 3 inches from the crease, and scatter dried herbes de provence or, fresh rosemary and thyme sprigs on top.
  5. Fold the other half of parchment over the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart.
  6. Two inches from the end, twist the parchment twice, gently but firmly, to seal the packet.
  7. Place packet on a baking sheet and bake for 30 minutes. Remove from oven and open packet. If using fresh herbs; use your fingers to crumble the herbs, discarding the stems. (Don’t worry about burning your fingers; the sprigs will have dried during cooking and the leaves will come off the stems easily.)
  8. Serve immediately.


  • Serving Size: 2