Saut Potatoes Provencale
Transform your weeknight dinners with the rustic elegance of Sautéed Potatoes Provençale, a French-inspired side dish bursting with Mediterranean flavors. This recipe combines golden, crispy pan-fried waxy potatoes with the vibrant sweetness of cherry tomatoes and the fragrant aroma of garlic and Herbes de Provence. A hint of olive oil and butter ensures every bite is rich and satisfying, while fresh parsley and optional thyme sprigs add a fresh, herbaceous finish. Perfectly versatile, this dish comes together in just 40 minutes and pairs beautifully with roasted chicken, grilled fish, or even as a vegetarian centerpiece. With its delightful mix of textures and bold flavors, Sautéed Potatoes Provençale is your ticket to a sophisticated yet simple dining experience.
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Recipe Information
Ingredients
- 500 grams Small waxy potatoes (e.g., Yukon Gold, fingerling)
- 3 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 3 units Garlic cloves, minced
- 200 grams Cherry tomatoes, halved
- 1.5 teaspoons Herbes de Provence
- 3 units Fresh thyme sprigs (optional, for garnish)
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Wash the potatoes thoroughly and cut them into bite-sized chunks. If using baby potatoes, you can leave the skins on for added texture and flavor.
Bring a large pot of salted water to a boil. Add the potatoes and parboil them for 7-8 minutes, or until they are just tender but not fully cooked. Drain and set aside to cool slightly.
Heat 2 tablespoons of olive oil in a large non-stick or cast-iron skillet over medium heat. Add the parboiled potatoes in a single layer. Cook for 7-10 minutes, tossing occasionally, until the potatoes are golden brown and crispy on all sides.
Push the potatoes to one side of the skillet. Add the remaining tablespoon of olive oil and the butter to the other side. Stir in the minced garlic and cook for 30 seconds, or until fragrant.
Add the halved cherry tomatoes to the skillet and sprinkle everything with the Herbes de Provence, salt, and pepper. Toss gently to combine and cook for an additional 3-5 minutes, allowing the tomatoes to soften slightly and release their juices.
Remove the skillet from heat. Sprinkle the dish with chopped parsley and garnish with fresh thyme sprigs, if using.
Serve hot as a side dish with roasted chicken, grilled fish, or steak, or enjoy it on its own as a light vegetarian main course.
Nutrition Facts
Calories |
922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1230 mg | 53% | |
| Total Carbohydrate | 100.4 g | 37% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 9.4 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2745 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
