Newsletter Signup

Sign up for our newsletter and get the lastest news.





  Home > Spices & Mustard > Seasoning blends and all-natural spices >

Herbes de Provence Seasoning
Herbes de Provence Seasoning


 
Our Price: $5.99

Product Code: S15
Qty:

Description
 

Herbes de Provence Seasoning - Maine-ly Drizzle’s Herbes de Provence is far more flavorful than the traditional variety, which usually includes a blend of four or five typical dried herbs from Provence. Our version includes a blend of seven herbs with the added character of lemon and lavender and the added punch of garlic. This more complex character makes our Herbes de Provence great on chicken, veal and fish as well as vegetables. Try our White Fish Fillets with Herb Bread Crumbs or our recipe for Provençal Roast Chicken with Olives using this flavorful blend.

All Natural Ingredients: Garlic, mixed spices (fennel, thyme, rosemary, oregano, marjoram, basil), sea salt, lemon peel, parsley, lavender.

Maine-ly Drizzle staff enjoy putting together and providing our customers with easy to follow recipes that use our products. Click on the link below for the recipes that use this product. Bon Appetite. If you would like to share a recipe with us, please use the "contact us" button. We would appreciate hearing from you! You will also find all of our recipes from the main menu "Using Oil & Vinegars-Recipes" link.

1. Roasted Potatoes

Preheat oven to 425°. Cut 1 1/2 lbs. new red potatoes into 3/4 inch wedges, leaving the skin on. Toss the potatoes with 2 Tbsp. light olive oil, 2 Tbsp. Victoria's Taylor's Herbes de Provence and 1/2 tsp. salt. Place the potatoes, flesh side down, on a jelly roll pan or a cookie sheet with a rim to keep the potatoes from falling off. Cover the pan tightly with foil and cook for 20 minutes. Remove the foil and roast for another 15 minutes. Now turn each wedge over to brown the other side and roast for a final 15 minutes. Serve hot and add salt to taste.
Recipe Notes and Serving Suggestions
The recommended red potatoes are high in moisture and low in starch. This works best for roasting. Yukon Gold or all-purpose potatoes are a second choice. Potatoes with high starch and low moisture (Idaho, Russet or baking potatoes) do not roast well. They tend to dry out and do not form nice light brown crusts as easily. These potatoes are better than French fries and yet have just 2 tablespoons of olive oil in 4 servings. They are great with, roasted chicken, steak, and grilled fish.


2. Oven Roasted Atlantic Salmon Bluegrass Country Ham and Baby Swiss

Share your knowledge of this product. Be the first to write a review »