Whenever I have the good fortune to vacation in the Mediterranean, as I just did this July in Provence, I always marvel at the wild scents to be found on every hilltop and at the edge of every small canal that meanders through the bucolic countryside. There, one can find thyme, savory, rosemary, bay laurel shrubs as well as wild fennel and wild asparagus. The scents of these wild herbs are as vibrant as the colors of the landscape. It is easy to imagine the excitement of Van Gogh when he first laid eyes on this ancient and mythical land.

It's also easy to imagine that these herbs have grown here for thousands of years. The Romans and ancient Greeks used them for cooking and for medicinal remedies. But these herbs feel to me as ancient as the hills they grow on.

So I set about creating a recipe that's as earthy as the Provençal countryside itself, using the wild herbs happily growing in the deep sun that has blessed this part of the world since its inception. What better ingredient match to them than the first harvest of summer fingerling potatoes, which I found in the local farmer's markets near Saint-Rémy-de-Provence. These roasted potatoes are the perfect complement to any meal — earthy, bursting with flavor and full of the scent of the Provençal hills!

For another recipe using fresh herbs, click on this video and watch Viviane demo Pan-Fried Zucchini Flowers with Fresh Ricotta and Garden Herbs.