Herbs De Provence is a mixture of dried herbs procured in the southeastern region of France.
The blend of herbs contain savory, marjoram, rosemary, thyme, and oregano.
Lavender leaves are also included with production in the North American market.
The herb mixture is typically used with grilled foods and stews and are used before or during cooking.
A fat is added to the pan, like butter or a vegetable oil prior to cooking so as to infuse the flavor into the food.
Smoked Gouda Cheese
Gouda is made from pasteurized cow’s milk but some varieties are also are made from sheep or goat’s milk.
Smoked Gouda is named after the south #Holland province Gouda – where the cheese was originally developed.
Gouda is described as a semi-hard cheese with a mild flavor, and gets it richer taste from smoke-curing it.
The cheese gets its smoky flavoring from shavings or chips from hickory trees.
Among all the smoked cheese produced and sold, smoked Gouda comes in 2nd place followed by Provolone, Rauchkase, Scamorza, Sulguni, Oscypek, Fynsk rygeost, and smoked Cheddar.
First place smoked cheese is smoked Gruyère – a cheese from Switzerland.
Top Nine Varieties Of Cheese’s Enjoyed By Food Lovers
Yukon Gold Potatoes
The Yukon Gold potato was created in the 1960s by Gary Johnston, scientist and agricultural icon in Canada.
He bred the first Yukon Gold variety at Ontario Agricultural College in 1966 from a white fleshed potato from North Dakota, called norgleam with a wild South American yellow-fleshed variety.
The flesh of a Yukon Gold potato is richly flavored and fairly firm and moist, with medium starch content.
Their medium starch content allows them to hold up to a variety of preparations, including boiling, baking, sauteing and frying.
The frying method, called sautéing, quickly cooks the potatoes at a temperature high enough to brown them.
These golden fried potatoes can be used as a dish for breakfast or dinner.
Herbs De Provence Fried Potatoes Over Smoked Gouda
1 1/2 pounds Yukon Gold potatoes peeled, diced 1/2 inch
1 tbsp olive oil
2 garlic cloves, minced
1 teaspoon herbs de Providence
Salt and pepper
Add olive oil to a skillet over medium-low heat.
Add the potatoes and stir to coat. Season with salt and pepper.
Cook potatoes, stirring occasionally, about 15 minutes
Add garlic and herbs and cook for 5 more minutes or until potatoes are tender and garlic and herbs are fragrant.
Set skillet aside.
Next add a slice of Gouda to a plate. Top with some fried potatoes. Set aside.
Fry an egg any style you like. Sunny side up – over medium or with yoke cooked.
Once egg is cooked serve over potatoes and cheese. Top with chopped parsley, cilantro, or dill. Your choice. Enjoy!
You love potatoes? Then you’ll also like making this dish: Roasted Red Potatoes with Garlic Parmesan.