Herbes de Provence - 3 ways

Allison Johnston | 14 November, 2016

Three delicious recipes to try!




1 small rolled pork roast, about 2lbs

1/2 onion, finely chopped

1 garlic clove, finely chopped

1 1/2 tbsp olive oil

1tbsp herbes de Provence

1 1/2 cups tomato puree

Salt and pepper



Cut the strings, unroll the pork roast and flatten. 

Set aside.

Saute the onion and garlic in the olive oil until soft.

Add the herbs, tomato puree, salt and pepper.

Bring to a boil and simmer for 30-40 minutes. 

Allow to cool completely until stone cold.

Put the roast into a ziplock bag with the stone cold tomato sauce, squish around and refrigerate overnight.

Preheat the oven to 300º  and roast pork for 1 1/2- 2 hours.




2 tbsp garlic olive oil

3 Russet Potatoes cut into 1/4 inch thick

Large Bowl of cold water

1 1/2 tbsp herbes de Provence

Salt & pepper



Thinly slice your potatoes.

Once all of your potatoes are sliced, add them to the cold water, making sure they are all submerged.

Let them sit in the water for about 20 minutes.

Drain, and place them on a large towel, making sure you pat them dry.

Add the potatoes to a large bowl, adding oil, salt and herbs de provence.

Toss the potatoes and coat evenly with the seasoning.

Oil a baking sheet.

Place the sliced potatoes in one layer on the sheet.

Place in the 400º preheated oven and cook for about 25 minutes until they are a nice golden brown, DO NOT overcook, as they will get bitter.

Toss with salt and pepper.

Serve warm or cold.




4 whole sole

1 cup of cherry tomatoes in halves

4 cloves of peeled garlic

1 tbsp of heroes de Provence

1 cup of fresh chives

1 cup of diced black olives

1 tbsp balsamic vinegar

2 lemons

Salt and pepper

Fresh parsley



With a sharp knife, score across each fish down to the bone at 1 inch intervals on both sides.

Preheat the oven to 400ºF.

In a bowl add the tomatoes and zest and juice of 1 lemon.

Spread it over the bottom of a large roasting tray.

Use one that will fit all 4 fish.

Place the fish on top mix of olives, parsley, juice and zest of the second lemon and olive oil.

Top the fish with the mixture. 

Cook in the pre-heated oven for 12 to 15 minutes, depending on the size of the fish.

When done, the flesh will easily pull away from the bone.

Once cooked, remove the fish from the oven and allow them to rest 3 or 4 minutes.