Well, my tall, dark, handsome guy doesn’t have a horse or a castle; he’s French and he loves to cook. (Now that’s a prince!) One of his favorite ways to cook new potatoes is to roast them with onions, tomatoes, garlic, olives, and olive oil, and seasoned with Herbes de Provence. This is his most requested recipe at any gathering or event, it’s that good! The little potatoes are like savory potato candies, with caramelized bits of onions and tomatoes. Yes I know, when it’s hot, no one wants to turn on the oven. But if you can bear to use the oven where you are, I recommend trying this. The potatoes themselves should be eaten at room temperature, not hot. So it’s a great make-ahead recipe, and good for potlucks and picnics too. The peels also help keep the mushy roasted garlic distinct, so that if an individual doesn’t want to eat garlic, it can be avoided. You can either remove the skins before serving, or let the individual remove them once served. Then reduce the heat to 375° and cook for 30 to 40 minutes more, until the onions and tomatoes are somewhat caramelized and the potatoes are cooked through. Halfway through cooking, stir the potatoes so that they remain well coated with oil and do not get dried out, and the bottom of the pan stays coated with oil. Sprinkle with freshly chopped chives to serve. Excellent served with steak and a side of greens. (You can toss fresh spinach or chard with the oil remaining in the potato roasting pan and put back into the oven for just a few minutes until just wilted.)
