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Roasted Potatoes with Herbs de Provence

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When we saw this in the Saveur magazine, we were hooked. Yes, there’s butter in this recipe, but you could use either the Pasolivo Lemon Olive Oil or any other Pasolivo olive oil.
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    • When we saw this in the Saveur magazine, we were hooked. Yes, there’s butter in this recipe, but you could use either the Pasolivo Lemon Olive Oil or any other Pasolivo olive oil. So simple…we think it would taste very Fall and very fulfilling with a roasted chicken or fish. Also, our Pasolivo Lavender Blend spice would be perfect for this.
  • Review This Product
    • When we saw this in the Saveur magazine, we were hooked. Yes, there’s butter in this recipe, but you could use either the Pasolivo Lemon Olive Oil or any other Pasolivo olive oil. So simple…we think it would taste very Fall and very fulfilling with a roasted chicken or fish. Also, our Pasolivo Lavender Blend spice would be perfect for this.
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INGREDIENTS:
2 pounds baby Yukon Gold or other good roasting potato, scrubbed clean and chopped in quarters
6 Tbsp Pasolivo Lemon Olive Oil
Salt and pepper to taste
6 Tbsp unsalted butter
2 Tbsp Pasolivo Herbs de Provence
DIRECTIONS:
Heat oven to 400 degrees F. Toss the potatoes, Pasolivo Lemon Olive Oil, salt and pepper onto a foil lined baking sheet. Roast, stirring occasionally, until browned and tender, about 35 minutes.

Heat butter in a saucepan over medium-high heat. Add Pasolivo Lavender Blend and cook until fragrant, about 1 minute. Pour over the roasted potatoes and toss. Add a little salt or pepper to taste.
 

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