Herbes de Provence Roasted Potatoes is a versatile and easy side dish recipe. They are gluten free, dairy free, and Top 8 allergens free and great for breakfast, lunch, or dinner as an accompaniment.
We LOVE this roasted potatoes recipe. It is one of the side dishes we make the most in our home. It pairs well with our steaks or a burger for dinner. Breakfast is another great use for herb roasted potatoes. In place of hash browns or skillet potatoes they are excellent served with Scrambled Chickpea Eggs.
This nugget roasted potatoes recipe is super simple, and one we make in the oven, on the BBQ, and when camping. We love making these roasted potatoes because they are a great way to feed a lot of people easily.
This is a recipe that we have so often the kids can make it in their sleep. The herb roasted potatoes are really that easy.
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Ingredients
- Tri-coloured nugget potatoes
- Olive oil
- Herbs
- Salt and Pepper
- Garlic
See recipe card for quantities.
Instructions
Cut potatoes in 12 pieces. Cut in half then in half lengthwise again and each of those in 3 pieces (if the potatoes are large they may need to be cut in 4 pieces.) the key is for them to be uniform. This is a really important part of the recipe so you don't get some pieces under cooked and others burnt.
Put cut potatoes in a large bowl add oil, garlic, herbs, salt and pepper. Mix well by hand or with a spoon to coat all potatoes.
Spread potatoes out on a cookie sheet with sides or a casserole dish. Make sure they are in an even single layer and not stacked or they will not cook properly.
Bake in the preheated oven for 20 mins at 400F . Check and stir, flipping the potatoes gently to no break them at the 20 mins mark. If they are really dry add another ½ tablespoon olive oil and stir well.
Cook for another 10- 15 minutes. Remove from oven when done, check by poking with a fork. If not yet done cook for another 3-5 mins while keeping an eye on the roasting potatoes.
Hint:
If there are too many potatoes to cook on one cookie sheet use more than one cookie sheet and either cook one on each oven rack as close together as is safe or side by side, if your oven is large enough. Halfway though when flipping and stirring the potatoes around swap where the cookie sheets were in the oven. This means if one was on the lower rack it is now on the upper rack and vice versa. Keep the racks as close together as is safe and as close to the middle of the oven as possible. The closer to the elements the more risk of burning the Herbes de Provence Roasted Potatoes rather than cooking them.
Air Fryer Modifications
Use ¼ teaspoon granulated garlic (garlic powder) instead of fresh garlic and spray with oil to coat rather than tossing in 2 Tbsps of oil.
Soak potatoes for 15 mins, dry well before tossing in oil and herbs
Use the potato setting or 380°F for 25 mins and shake halfway through. Keep an eye on them in the last 5 mins.
Air Fryers usually have limited capacity so multiple batches may be needed.
BBQ and Campfire Modifications
Foil
It is best to use two to three layers of aluminium foil wrapping one at a time. For the first wrap and fold the seam over itself to stop leakage of the oil. For the second layer place the seam of the first layer face down in the middle of the foil sheet with the ends turned so they will be covered by the sides of the second layer. You do not want seams lining up as escaping oil can cause flares in the BBQ or campfire.
Oils
Use a light refined olive oil, corn oil, canola oil or another high smoke point oil for this method of cooking for safety. For more in high smoke points see this article.
BBQ
For the BBQ put the potatoes in a well sealed foil packet on indirect heat for 20 mins or in a hot spot but not over the flames. Flip packet after 15 mins and check after another 5-10 mins to see if they are done.
Camping
For camping with cooking on an open fire, use an area over the hot coals and indirect heat but not over flames. Flip packet after 15 mins and check after another 5-10 mins to see if they are done.
Never leave a BBQ or campfire unattended and always have proper extinguishers nearby.
Substitutions
Tri-coloured Potatoes
If you cannot find them or do not like this variety of potatoes the best substitute is a red potato, Yukon gold potato, or yellow potatoes. Russets can be used but are a more starchy potato and my need a bit more time in the oven. If using Russets soak them in a large bowl of salted cold water for 30 mins after cubing. The next step is to drain them, dry them, and use the potatoes in the recipe. Another way of using starchy potatoes is to parboil as described in the variations section.
Herbs and Spices
We love to use herbes de provence on ours but in reality any combo of herbs or spices could be used to go along with your tastes, food restrictions, or main courses. Other herbs we recommend are thyme, oregano, or rosemary. Fresh or dried can be used nut a bit less of the fresh may be needed. Spices that would work well are paprika (sweet, spicy, or smoked), cumin, chili, or lemon pepper. Omit the pepper in the recipe if using lemon pepper.
Variations
Parboiled Skillet Potatoes
If you are looking for a skillet potato like at an all day breakfast diner parboil starchy potatoes. This allows the potatoes to brown a bit differently in the roasting. Cut the potatoes as per the recipe. Boil a pot of salted water on the stove over medium high heat and add the potatoes. Boil for 3-5 minutes, remove from heat, then drain the potatoes and let them rest in the warm pot covered with a lid. Leave the potatoes to steam covered for 4-5 mins, make sure the pot isn't over any heat.
Sweet potatoes or Yams
Try using sweet potatoes or yams instead of tri-coloured nugget potatoes. Roasting them will bring out the natural sugars in the sweet potatoes. Sweet potatoes are a really popular alternative to potatoes for their nutrients and taste. This variation would make a perfect Thanksgiving or holiday meal.
Squashes or Marrows
If you are avoiding potatoes try using a squash, like acorn, pumpkin, butternut or a Marrow (a more mature courgette or zuchinni). Cut it up in small cubes, like the original recipe potatoes are. Follow the recipe with herbs or use other spices like cinnamon and nutmeg (it is a seed in Canadian allergens classifications). They may need a bit longer cooking time but will be done when they can be pierced with a fork, or what is known as fork tender.
Equipment
There isn't a lot of equipment needed for this Herbes de Provence Roasted Potatoes recipe. A cutting board, a good knife, a large bowl, a large cookie sheets or aluminium foil. The cookie sheet with sides is only needed for oven baking but if using the BBQ or a campfire use high quality, high heat rated, aluminium foil.
If you do not own a cookie sheet with sides use a large casserole dish or pie plates. Using a smaller cooking vessel means multiple batches may be needed as you want the potatoes to be in a single layer or they will not roast properly.
If you are using our Air Fryer method, you will need an air fryer or an oven with an air fryer function.
What to Serve With Herbes de Provence Roasted Potatoes
These herb roasted potatoes are perfect with a steak, or a roast of any kind, meat or vegan mushroom based. These work well in stead of fries with a burger or our Eggless Meatloaf and Turkey Meatball Recipe. More versatile than just dinner these dish can replace hashbrowns at breakfast in a skillet style meal with our Scrambled Chickpea Eggs.
These roasted nugget potatoes are camping friendly, BBQ ready and perfect for large gatherings as they can be made in small or large batches. Served cold they are perfect for picnics and parties.
If there are left overs they can be chilled and made into a potato salad with a bit of vegan mayo and fresh white onion.
Storage and Reheating Instructions
Storage
For food safety food that has been reheated should not be stored or reheated again.
Fridge
In a well sealed container Roasted potatoes will keep for up to 3 days.
Freezer
To freeze store the roasted potatoes in a well sealing container and place in the freezer for up to 4 months.
Reheating
Herbes de Provence Roasted Potatoes do not need to be eaten reheated. Once cooked they can be eaten cold for picnics or used in a potato salad.
Oven
To heated herb roasted potatoes wrap them in alumonum foil and place on a cookie sheet. Bake for 10-15 mins at 375F. Check they are heated through, bake an aditional 3-5 mins as needed.
Stove
In a deep pan add the potatoes and a tablespoon of water. Cover with a tight fitting lid and heat over medium heat for 3-5 mins. Remove the lid and keep cooking until the water evaporates, stiring the potatoes to evenly reheat, about 5 mins. Check they are heated though, if needed cook another3-4 mintues.
Microwave
On a microwavable plate or bowl place potatoes in a ring with a void on the plate and heat for 45 seconds. Check to ensure they are heated through, if not continue heating for 20 seconds and checking as needed.
BBQ/Campfire or Air fryer
Follow the directions for the specific cooking method (ie- use aluminium foil or the air fryer basket) and cook as you would for the original cooking but check after 5 mins for how they are heating and if they need a bit more oil. If not yet heated through check every 2 mins for heating through.
Top tip
Make this dish your own by changing up the herbs and spices you roast your potatoes with.
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📖 Recipe
Ingredients
- 3 Pounds Nugget Potatoes cut in 12 pieces each, or baby, gem potatoes
- 1 Tablespoons Olive Oil or avocado oil
- 1 Tablespoon Herbes de Provence (see notes)
- ½ teaspoon Sea Salt
- ¼ teaspoon Ground Pepper
- 4 cloves Garlic minced
Instructions
- Preheat oven to 400°F
- Cut potatoes in 12 pieces. Cut in half then in half lengthwise again and each of those in 3 pieces (if the potatoes are large they may need to be cut in 4 pieces.) the key is for them to be uniform.3 Pounds Nugget Potatoes
- Put cubed potatoes in a large bowl add oil, garlic, herbs, salt and pepper. Mix well by hand or with a spoon to coat all potatoes.1 Tablespoons Olive Oil, 1 Tablespoon Herbes de Provence, ½ teaspoon Sea Salt, ¼ teaspoon Ground Pepper, 4 cloves Garlic
- Place cut and seasoned potatoes on an oiled cookie sheet
- Bake in the oven for 20 mins. At the 20 minute mark stir and flip the potatoes carefully. If they are really dry add another ½ tablespoon olive oil and stir well.
- Return to the oven to cook for 10-15 mins. Check to see if they can be pierced by a fork, if so they are done, if not bake for an additional 5 minutes.
Notes
Allergy Note 1
Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.
Allergy Note 2
If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.
Allergy Note 3
This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.
Nutrition
Nutritional Disclaimer
"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.
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Food safety
- Always check any ingredients for allergens and cross contact with allergens when purchasing, putting them away at home, and before using.
- Do not use the same utensils on cooked food, that previously touched raw meat
- Never leave cooking food unattended
- Use extreme caution when cooking over a campfire or BBQ. use well sealed packets so oils do not cause flares and have a proper extinguisher nearby
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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