Potatoes barigoule

Ingredients

• 800 g potatoes
• 400 ml water
• 4 tablespoons olive oil, plus more to serve
• 1 onion, sliced
• 1 teaspoon herbes de Provence
• 1 tablespoon wine vinegar, to serve
• Salt to taste
• Black pepper to taste

Missing an ingredient?

• What to use instead of olive oil
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• What to use instead of black pepper

Instructions

1. Peel the potatoes and, if they're large, cut them into pieces.
2. Put them in a pan with the water, 2 tablespoons of the oil, salt, pepper, the onion and herbs. Cook them over low heat so they gradually absorb the liquid, about 25 minutes.
3. When they're tender and almost dry, brown them in a skillet with the rest of the oil.
4. Serve them to be dressed at the table with oil, vinegar, salt and pepper.

Nutrition facts

Approximate, per serving (about 355 g). Calculated with data from USDA FoodData Central.