A la provenzal means garlic and parsley, and in Argentina it is on everything — the fried potatoes, the milanesa, the mushrooms, the shrimp. It borrows its name from Provence and belongs entirely to Buenos Aires now. There is nothing to improve here and we did not try. Two ingredients, no salt, so you can use as much as the dish wants without doing sodium arithmetic.
Toss hot fried or roasted potatoes with 2 tbsp and a little olive oil the second they come out. Into breadcrumbs for milanesas. Over sautéed shrimp or mushrooms in the last thirty seconds. Into softened butter for garlic bread. Over pasta with good oil when there is nothing in the house.
Granulated garlic, parsley.
