Ingredients

The following ingredients have 4 Servings
  • 3 cups potatoes (classic whole baby creamers )
  • water (enough to cover the potatoes or just until the very tips of potatoes peak through)
  • salt and pepper (to taste)
  • 2 tbsp olive oil
  • 1 tsp herbs de Provence
  • 1 tbsp butter (or dairy free margarine)
  • 1 tsp garlic (dried powder (If using fresh do not add the garlic until the last part of the cooking process))
  • 1/3 pound tomatoes (or about 2 cups of heirloom medley tomatoes or cherry tomatoes )
  • 1 tbsp parsley (chopped (optional- garnish) )

Instruction

  • Cover potatoes whole with just enough water so that the tips are peaking through and salt the water. Boil for approximately 15 minutes or until fork tender. (We used a 2 inch deep frying pan so that we could boil and roast the potatoes in just ONE pan.)
  • Drain water from the potatoes. Add olive oil, salt and pepper to taste and herbs de Provence to the pan. Roast and brown potatoes for about 5 minutes. Do not stir with a spoon or fork but instead just give your pan a toss to not break up the tender potatoes.
  • When potatoes are brown, add the garlic, tomatoes and butter. Lightly toss in pan for just a minute or two over medium heat just until the tomatoes begin to burst and the butter browns.
  • Season to taste and toss with fresh parsley and enjoy.