Preheat your oven to 400 degree Fahrenheit.

While the oven is preheating, chop the red potatoes into small, even pieces.

Line a roasting pan with foil or parchment paper and place the trout on it, skin side down. Season with salt, pepper, and herbes de Provence. Bake for 12-15 minutes, or until the flesh is flaky.

Meanwhile, heat the olive oil in a skillet over medium-high heat on the stove and add the potatoes. Season with salt and pepper to taste.

Let the potatoes cook without stirring for 5 minutes, and then gently stir once and cook until tender.

Serve and enjoy!