the appetizer:

Take advantage of local and seasonal foods with Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden by Jeanne Kelley, including recipes like Clams with Chorizo and Saffron; Smoked Whitefish and Beet Relish Tartines; and Oven-Roasted Frites with Herbes de Provence.



Oven-Roasted Frites
with Herbes de Provence

Yield: 2 to 4 Servings

Clams with Chorizo and Saffron


You won't miss the extra fat or fuss of deep-fried French fries (frites) when you make this oven-roasted version. These are wonderful served with Chicken Fricassee with Mustard and Marjoram (page 166 of the book) or a pan-fried steak. Herbes de Provence is a dried herb blend popular in Southern France. It's usually a mix of basil, thyme, rosemary, savory, marjoram, and bay leaves. My favorite blend is one that contains lavender—check the label or look for the little purple blossoms.

  • 2 tablespoons olive oil
  • 1 pound large baking potatoes
  • 1/2 teaspoon crumbled Herbes de Provence
  • Fleur de sel
  • Pepper

Preheat the oven to 400 degrees F. Brush a heavy, large baking sheet with olive oil.

Cut the potatoes into strip that are 3-inches long and 1/3-inch thick and toss them in a large bowl with the olive oil. Spread the potatoes in a single layer on the prepared baking sheet. Bake until the potatoes are golden brown, crisp on the edges, and tender inside, about 35 minutes, stirring three times.

Sprinkle the fries with the herbes de Provence and fleur de sel. Season with pepper, toss well, and serve.

  • from:
  • Blue Eggs and Yellow Tomatoes:
    Recipes from a Modern Kitchen Garden
  • by Jeanne Kelley
  • Running Press Books, 2008
  • $35.00/hardcover
  • ISBN-10: 0762431830
  • ISBN-13: 978-0-7624-3183-0
  • Recipe reprinted by permission.

Buy Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden


Blue Eggs and Yellow Tomatoes:
Recipes from a Modern Kitchen Garden


This page created June 2008

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