I enjoy making roasted potatoes in the oven so when I saw this recipe using Herbes de Provence, one of my favorite seasonings, I knew I had to make it this week. The original recipe used Yukon gold potatoes, red potatoes, and purple potatoes. Because I live in a lame, rural town, I could not find purple potatoes anywhere and had to go with plain Russet potatoes instead.
Even though I couldn’t use the potatoes specified, I immensely enjoyed this side dish. It’s so simple but with the potatoes roasted to a golden brown on the outside with a soft center they are a wonderful side dish. The seasoning is spot on and delicious.