Preheat oven to 350°.
Wash and completely dry your red potatoes. Cut each in half.
° Authors Note: Your garlic will need to be either pureed or in paste form for it to evenly adhere to your vegetables. I used paste in this specific dish. That's why it appears a bit creamier in the unbaked photos pictured. ° Chop your onions in 1" cubes and prepare your garlic. Use can use pureed garlic paste in the tube or, use a garlic plate and make your own from scratch.
You'll want only as much Olive Oil as you need on these potatoes. Your potatoes shouldn't be dripping with oil, only well coated with it. With that said, you may need less than the 1/4 cup Olive Oil called for.
Place cut potatoes, chopped onions and garlic in a large Ziplock bag and add Olive Oil. Coat everything well.
Add everything except broth or water to the Ziplock bag and mix very well. Continue to massage until all seasonings are incorporated. Let sit for 10 minutes un-refridgerated.
Pull out an oven safe bowl with a tight fitting lid and spray with Pam for extra security. Add 1/4 cup broth or water to the bottom of the bowl.
Place on center rack and bake for 30 minutes. Pull from oven and stir. Place back in oven with lid and bake 30 additional minutes.
Authors Note: French Herbs De Provence do not include Lavender and Fennel within it as the American version usually does. I've not tried this dish with American Herbs De Provence but you may enjoy those additives.
To serve: Sprinkle lightly with coarse sea salt and fresh or dried parsley. Enjoy!
