Finely chop the rosemary. Make a knife point incision into the cloves of garlic with the peel on.
First, parboil the potatoes for 10 minutes. In a sauce pan with salted cold water add the potatoes, peel on and bring to a boil. Start the timer when the water starts to boil.
Once the 10 minutes are up - use the knife test to try the potatoes. Using a sharp knife, pointing downwards into a potato. The knife should pierce the potato easily but still be stuck in the potato.
Strain. In a large bowl, (or in the sauce pan) toss the potatoes with the olive oil, rosemary and herbes de Provence and salt. Ensure all the potatoes are well coated.
SIMPLE ROAST RACK OF LAMB AND POTATOES
CLASSIC BEEF BOURGUIGNON
LA SALADE MENTONNAISE