Herbs de Provence with potatoes

Liesha Barnett

I grew up in Oakland and began cooking at the age of 9. By the time I was in middle school, my parents mastered the art of eating my dishes with a smile on their faces. They had no idea that I would end up a chef. I then joined the Navy when she was 17 years old and traveled the world cooking for thousands of sailors. After leaving the Navy I went on to work in restaurants and hotels before starting a career as a personal chef service. I earned a bachelor's degree in nutrition from Arizona State University. My experiences as a child from Oakland shape my passion for food justice. I am passionate about providing the tools that the community needs to achieve and maintain good health.

A delicious herb and potatoes dish

Pantry Items Used

Gold Potato | Red Potato

Ingredients:

  • 1/2 lb small potatoes (Yukon, red, etc)
  • 1/4 cup oil (budget-friendly is fine for this one)3 tbsp Dried herbs de Provence
  • Salt, pepper

Items needed:

  • nonstick pan
  • cutting board
  • knife
  • cooking utensils

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