Este prato, “Batatas à Provençal”, oferece uma forma deliciosa e simples de preparar batatas, realçando os seus sabores naturais com ervas aromáticas e alho. É um acompanhamento versátil e reconfortante, perfeito para complementar uma variedade de pratos principais, trazendo um toque rústico e saboroso à sua mesa.

Ingredientes

  • 250g de batatas (fica melhor se foram pequenas)
  • sal q.b.
  • 3 c.s. azeite
  • 1 raminho de rosmaninho
  • 4 dentes de alho
  • pimenta q.b.

Preparação

  1. Coza as batatas em água. Quando estiverem prontas, escorra-as e deixe-as secar. Aqueça o azeite numa frigideira e junte as batatas (eu gosto de as esmagar, mas se foram das pequeninas, que eu não tinha na altura, não é necessário).
  2. Junte os dentes de alho esmagados e com casca e deixe dourar.
  3. Demora uns 10 minutos. Junte os raminhos de rosmaninho e reserve alguns para decorar.

For our English-speaking culinary enthusiasts, here’s a delightful recipe for a simple yet flavourful potato dish, perfect as a versatile side.

Provençal Potatoes

This Provençal Potatoes recipe (Batatas à Provençal) is a wonderful testament to the power of simple ingredients combined with classic techniques. It transforms humble potatoes into a fragrant and utterly delicious side dish, infused with the robust flavours of garlic and fresh rosemary. While the name suggests a French origin, this preparation method is universally loved for its ability to bring out the best in potatoes, making them crisp on the outside and tender within.

The key to this dish lies in the cooking method. Boiling the potatoes first ensures they are tender, and then pan-frying them in olive oil allows them to develop a beautiful golden crust and a rich flavour. The recipe suggests lightly crushing the potatoes, especially if using larger ones, which increases their surface area, creating more crispy edges – a truly delightful texture. The garlic, cooked with its skin on, infuses the oil with a mellow, aromatic sweetness without burning, while the rosemary adds a fragrant, piney note that perfectly complements the potatoes.

This dish is incredibly versatile and can accompany almost any main course, from roasted meats to grilled fish. It’s also excellent on its own as a light meal or a rustic snack. While the recipe mentions small potatoes are ideal, don’t hesitate to use larger ones and simply give them a gentle smash before frying. The beauty of this recipe lies in its simplicity and the comforting, rustic appeal it brings to the table.

Ingredients

  • 250g potatoes (small ones are best)
  • Salt, to taste
  • 3 tbsp olive oil
  • 1 sprig of rosemary
  • 4 cloves of garlic
  • Black pepper, to taste

Preparation

  1. Boil the potatoes in salted water until tender. Once cooked, drain them thoroughly and let them dry slightly. Heat the olive oil in a frying pan. Add the potatoes (I like to lightly crush them, but if you have small ones, which I didn’t have at the time, it’s not necessary).
  2. Add the crushed garlic cloves with their skins on and let them brown slightly alongside the potatoes.
  3. Cook for about 10 minutes, stirring occasionally, until the potatoes are golden and crispy. Add the sprigs of rosemary during the last few minutes of cooking. Reserve a few sprigs for garnish if desired.
  4. Season with salt and pepper to taste. Serve warm.