THE ANCIENT HERBS OF THE MEDITERRANEAN

Viviane Bauquet Farre holidays in France and inspires us with the wild irrististable scents of Provence, vibrant as the colours of the landscape. 

Whenever I have the good fortune to vacation in the Mediterranean, as I just did this July in Provence, I always marvel at the wild scents to be found on every hilltop and at the edge of every small canal that meanders through the bucolic countryside. There, one can find thyme, savory, rosemary, bay laurel shrubs as well as wild fennel and wild asparagus. The scents of these wild herbs are as vibrant as the colors of the landscape.

It is easy to imagine the excitement of Van Gogh when he first laid eyes on this ancient and mythical land.

It’s also easy to imagine that these herbs have grown here for thousands of years. The Romans and ancient Greeks used them for cooking and for medicinal remedies. But these herbs feel to me as ancient as the hills they grow on.

So I set about creating a recipe that’s as earthy as the Provençal countryside itself, using the wild herbs happily growing in the deep sun that has blessed this part of the world since its inception. What better ingredient match to them than the first harvest of summer fingerling potatoes, which I found in the local farmer’s markets near Saint-Rémy-de-Provence. These roasted potatoes are the perfect complement to any meal – earthy, bursting with flavor and full of the scent of the Provençal hills!

For another recipe using fresh herbs, click on this video and watch Viviane demo Pan-Fried Zucchini Flowers with Fresh Ricotta and Garden Herbs.

ROASTED FINGERLING POTATOES WITH HERBES DE PROVENCE

2 lbs mixed fingerling potatoes (white, purple and red) – unpeeled and cut in ½” wedges
2 small red onions – root end untouched, skinned and cut through the root end in ½” wedges
8 large garlic cloves – skinned and left whole
2 fresh bay laurel leaves
2 sprigs fresh rosemary 
2 sprigs fresh winter savory (or oregano)
6 sprigs fresh thyme
5 tablespoons extra virgin olive oil
¼ cup spring water
¾ teaspoon sea salt or to taste
freshly ground black pepper to taste
(Serves 4)

Preheat oven to 450ºF

Place the potatoes, onions, garlic and herbs in a non-stick or ceramic roasting pan large enough to hold the ingredients in a single layer. Drizzle with the olive oil, water, salt and pepper. Toss well and tuck the herbs between the potatoes. Cover tightly with aluminum foil and bake for 30 minutes. 

Remove foil and toss the potatoes again. Return to oven, uncovered, and bake for 20 to 30 additional minutes, until the potatoes are golden. Remove from oven and serve immediately as a side vegetable.

Viviane Bauquet Farre demonstrates a wealth of divine recipes. See Viviane in action on her innovative website FOOD & STYLE  www.foodandstyle.com/recipes.htm

© 2007 Viviane Bauquet Farre – food & style NY LLC