Vegan recipe - BBQ / Plancha Provençal Potatoes.
Veggie Skewers & Provençale Potatoes.
We took advantage of the wonderful weather to take La Plancha out of the garage for the first time this summer. The children asked me to make the Provençal potatoes, I decided to share it with you too.My daughter has finished Uni and will be starting her first job tomorrow. My eldest daughter was away for her birthday. My son will be doing his last week of Internship and my youngest daughter her last week of high school. Decided to get everyone together for a family dinner. It's not often that they are all at home at the same time and they all had so much to talk about, so there was no way I was spending hours in the kitchen. I prefer to spend as much time as possible with them so we decided to have a BBQ. (I traded in my BBQ, for a Plancha 4 years ago.)
This recipe is quick and easy to make. You can even prepare the potatoes in advance. I cooked mine Sunday morning before it got too hot in the house. "What is done, no longer need doing!"
The ingredients :1 or 2 potatoes per person, depending on their size.
Provençal Potatoes - The ingredients.
Method :Peel the potatoes and cut them into cubes. Boil them or steam cook them, as you prefer. If you cook them in advance, don't forget to keep them in an airtight container in the fridge.
Cook the potatoes for 8 minutes after the water has come to the boil. They need to be slightly firm. Drain the potatoes and rinse them under cold water.
pour a small spoon of mustard in the bottom of the bowl. Use a pastry brush to easily spread the mustard around the bowl. Add the potatoes.
Add a sprinkle of mixed herbs and some olive oil. Taking the four corners of the foil, close up the foil and roll it down to create the shape of a ball, leaving no air holes. Remove from the bowl and make another one and so forward until you have used up all of the potatoes.
Bon appétit folks!