Provençal Potatoes

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Fresh herbs should be abundant now, so add what you have to this casserole. Basil, marjoram, oregano, parsley, chervil, hyssop, fennel, dill and many more all add interest to potato dishes.


  • lb (700 g) potatoes, cleaned
  • lb (700 g) tomatoes
  • 2 tablespoons olive oil
  • 2 tablespoons tomato purée
  • ½ pint (275 ml) water
  • Sea salt and freshly ground black pepper
  • 2 cloves garlic, chopped
  • 8 black olives


Steam the potatoes in their skins for 10 minutes and then slice them thickly. Remove the skin from the tomatoes by plunging in boiling water and then slice thickly. Heat the oil and cook the tomatoes with the purée, water, seasoning and garlic until the sauce is a little reduced.

Put into a casserole dish with the potatoes and the olives and bake at gas mark 5/375°F/190°C for an hour or until the potatoes are tender.

In Parmentier’s home town of Montdidier, a memorial statue to the potato pioneer shows people taking potatoes from the royal experimental gardens while the guards are away.

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