Provencal Potatoes

I have a passion for potatoes. Red, white, gold – no matter the color, I love them. Baked, boiled, smashed or crispy, they are delicious. (Can anybody relate? Do your kids at least agree with me?)

Due to my recent love affair with potatoes, we eat them about twice per week in our house. But, lucky for my family, I cook them a different way each time. And lately I’ve been experimenting with flavorful herbs.

To pair well with my husband’s affinity for French food, I attempted to make baked French potato wedges (not quite the same thing as French fries). I opted for a blend of French herbs and parmesan. But I wanted this side dish to have a refreshing twist, which is what the lemon zest triggers.

The herbs were a fantastic blend with the fresh lemon and smooth cheese. You’re probably thinking, “lemon and cheese and herbs…does that actually blend well with potatoes?” I was pleasantly surprised, and I bet you will be too!

It was also a nice bonus that the mixture of spices stuck to the potatoes. I allowed the potatoes to bake past when they were “done” in order to get crispy edges with a soft inside.

If your kids have a thing for french fries, baked potatoes, mashed potatoes, and all things potatoes, then give this simple side dish a try this week. I think your whole family will be pleasantly surprised how tasty they are! (And you can completely persuade any visitors that these “fries” are gourmet!)

Provencal Potatoes

Surprise your family with this quick side dish that is loaded with familiar herbs, refreshing lemon zest, and just the right amount of parmesan cheese.

  • 8 medium potatoes (any kind, peeled and cut into wedges)
  • 3 tbsp olive oil
  • 1/4 cup parsley
  • 3 cloves of garlic (minced)
  • 1/2 lemon (zested)
  • 1/2 cup Parmesan cheese
  • 1 tsp salt
  • ¼ tsp pepper
  1. Preheat oven to 375F.

  2. Slice the potatoes into wedges, roughly 1/4 of an inch thick.

  3. Mix together all of the ingredients, except for the potatoes. Evenly coat the potatoes in this mixture.

  4. Spread out on a greased sheet pan. Bake at 375F for 25-35 minutes, until the potatoes are fork tender and slightly browned.

2 thoughts on “Provencal Potatoes”

    1. Thanks for your comment Barbara. I updated the recipe with the details – bake at 375 for 25-35 minutes (depending on how thick you slice your potatoes). I hope you enjoy this side dish!

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