I’ve now made this fan-favorite of BlueBoots kitchen a few times and it’s a recipe to stick to. It’s a fantastic take on regular breakfast potatoes because it’s so much more, and adds something really special to the brunch food repertoire! It holds a medley of comforting savory and sweet flavors and the simple seasonings highlight the natural tastes of the star ingredients.
To make this, a cast iron pot, such as a Le Creuset or a Staub type pot, is helpful to slow cook the vegetables while sealing in the moisture.
I was inspired by one of my favorite simple cuisines – French Provençal – as well as my current locale in the North East of the U.S. in Boston where carrots, potatoes, beets, yams and the like make usual appearances as fall and winter come close.
[Makes enough for 4. ]
I use : one 3 pound bag of fingerling potatoes, 2 medium sweet potatoes, one gala Apple, two carrots, one head of garlic (peeled), 1/3 cup olive oil, ground sea salt to taste (about 1/2 tablespoon), ground pepper to taste, and about 1 tablespoon herbes de Provence blend which consists of Rosemary, savory, thyme, basil, lavender flowers, tarragon, marjoram and fennel seed.
1. Preheat the oven to 400F.
2. Turn the stove on low-medium and put the pot on to heat.
3. Add 1/3 of the olive oil in, and put garlic and some of the herbes de Provence in to flavor the oil as it gently heats.
4. While heating the garlic and oven, clean and chop all the vegetables into small pieces.
5. Combine and toss in stages in the pot with more oil and herbes until just coated. Add sea salt and black pepper to taste, as you go.
6. Cover and bake for 40 min.
7. Remove from oven and finish with herbes de Provence sea salt or a coarse salt. I used a blend from Sur La Table.
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