Mike's Garlic Herbes de Provence Potatoes

Name: Mike's Garlic Herbes de Provence Potatoes
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 Pounds Golden Russet Potatoes [rinsed & halved]; 4 Large Cloves Garlic [minced]; 1/4 Cup Green Onions [plus fresh reserves for garnish]; 1/4 Cup Quality White Wine; 1/2 tbsp Herbes de Provence; to taste Fresh Ground Black Pepper; 1 Dash Granulated Garlic [1 tsp fresh minced]; to taste Sea Salt [+ reserves]; as needed Garlic Infused Olive Oil [just enough to coat potatoes]; as needed Fresh Parsley [garnish]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

How very French of my 7 year old student Samantha! She was charged with creating an easy, flavorful Garlic Golden Russet Potato side dish in under 30 minutes. Well, that she did folks! All on her own! Even the photos and directions are posted all by her tiny little lonesome! Well, I helped to edit but that's it! [7 year olds really can't spell all that well ya know ;0)] Anyway, delicious! I'm so stinking proud!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

30 mins

4 servings

2 PoundsGolden Russet Potatoes [rinsed & halved]
4Large Cloves Garlic [minced]
1/4 CupGreen Onions [plus fresh reserves for garnish]
1/4 CupQuality White Wine
1/2 tbspHerbes de Provence
to tasteFresh Ground Black Pepper
1 DashGranulated Garlic [1 tsp fresh minced]
to tasteSea Salt [+ reserves]
as neededGarlic Infused Olive Oil [just enough to coat potatoes]
as neededFresh Parsley [garnish]

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Steps

30 mins

1

Preheat your oven to 425°.
2

Herbes de Provence. Your secret ingredient!
3

Rinse, dry and halve your spuds. Coat potatoes with garlic olive oil. Chop your onions and mince your garlic. Mix everything together except for garnishes and reserves.
4

Place in oven for 30 to 35 minutes covered tightly. Or, until potatoes are soft and a knife can easily penetrate the largest of them. Gently mix again.
5

Garnish with chilled, fresh chives and parsley and serve potatoes hot. Liberally sprinkle dish with coarse sea salt. That's it! Easy peasy! Enjoy! Way to go Sammy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on May 04, 2016 00:30

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!