We love potatoes. Baked, mashed, fried, roasted, scalloped, boiled, you name it. This recipe is one of our favorite ways to prepare potatoes. We combine the freshness of green onions and Herbes de Provence with the comfort of cheese and the heartiness of potatoes to create a delicious side dish for any meal.

One of the secrets to this recipe is the Herbes de Provence. Herbes de Provence is a blend of dried herbs that typically includes rosemary, lavender, savory, thyme, basil, fennel, tarragon, etc.  You can make your own blend using online recipes, or purchase a blend from a grocery store or online source like Penzey’s. Herbes de Provence is a great all purpose herb blend for potatoes, tomatoes, chicken, turkey, pork, beef, and so much more.

For this recipe, we have two variations – the healthy option and the cheesy option. Both options are the same until Step 5 below.



8 servings  


  • Step #1 – Prepare potatoes
    • Select potatoes. Red potatoes really work best for this, but all we had at the time we wrote this were Yukon gold so we went with those – still really good.
    • Wash potatoes (hint: leave skins on for better nutrition and flavor – just make sure they are washed really well)
    • Place each potato on the cutting board and cut into ~1″ potato wedges (hint: for a medium-sized potato cut it in half across width, across the length, and across the height)
    • Place all of the potato wedges in a casserole dish
    • Drizzle 2 tablespoons of olive oil over the potatoes
    • Use a spoon (or your clean hands) to stir the potatoes around and make sure each potato gets coated with a little of the olive oil
    • Season the potatoes with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of Herbes de Provence

  • Step #2 – Prepare onions
    • Wash a small bunch of green onions (about 6 stems)
    • Place green onions on cutting board and using a knife make single cut across the bunch to separate the green stalks and lighter green/white bulbs of the onions
    • Dice the green stalks and set aside for later
    • Dice the lighter green/white bulbs and prepare to use them in Step 3 below

  • Step #3 – Prepare to bake
    • Preheat oven (convection bake if available) to 400F
    • Add the lighter green/white bulbs to the casserole dish with the seasoned potato wedges
    • Stir to combine potatoes, seasonings, and onions

Step #4 – Initial Bake

  • Place the casserole dish in the preheated oven and bake for 20 minutes
  • At 20 minutes, open the oven, pull out the casserole dish and stir the potatoes
  • Return to the oven and bake for another 20 minutes

Herb green onion potatoes

Step #5 – Final Bake

  • At 40 minutes, open the oven, pull out the casserole dish and stir the potatoes
  • Healthy option
    • Add diced green stalks from Step 2
  • Cheesy option
    • If necessary, shred 8oz of sharp cheddar cheese (hint: mild or extra sharp work as well – up to your preference)
    • Cover potatoes with 8oz of shredded sharp cheddar cheese
    • Add diced green stalks from Step 2
  • Return to oven and bake for another 10 minutes (50 minute total bake)

Cheesy herb green onion potatoes

Step #6 – Serve

  • Remove casserole dish from oven
  • Add Parmigiano Reggiano to taste (hint: don’t substitute real Parmigiano Reggiano with Parmesan from a can. Either use shaved/shredded Parmigiano Reggiano, a shredded Parmesan blend, or just skip this step)
  • Serve warm

Cheesy herb green onion potatoes ready to serve!