Provençal potato pan with tomatoes

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
3 5
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 750 g medium-sized new potatoes
  • 3 TABLESPOONS Olive oil
  • 150 g roasted peppers, from the glass
  • 250 g Yoghurt Salad Cream
  • 150 g ripened cream
  • 7-10 Tbsp Salt
  • 7-10 Tbsp black pepper
  • 100 g Bacon, sliced
  • 2 Garlic cloves
  • 1 collar mixed herbs (thyme, sage, rosemary, oregano)
  • 250 g cherry tomatoes
  • 100 g green and black olives
  • 7-10 Tbsp Laurel

Directions

  1. 1

    Wash potatoes well, dab dry and cut in half. Heat the oil in a large pan and fry the potatoes for 20-25 minutes, turning them several times. Drain the peppers and cut into cubes. Mix salad cream and sour cream. Stir in paprika, season with salt and pepper.

  2. 2

    Cut bacon into pieces of about 3 cm width. Peel garlic and cut into thin slices. Wash herbs, dab dry, remove or pluck off leaves. Wash tomatoes, drain, clean and halve. Add bacon and fry for 2-3 minutes. Add garlic and herbs. Fry for another 2-3 minutes while turning. Add the tomatoes 1 minute before the end of cooking time. Season pan with salt and pepper.

  3. 3

    Add garlic and herbs. Fry for another 2-3 minutes while turning. Add the tomatoes 1 minute before the end of cooking time. Season pan with salt and pepper. Drain the olives and add to the pan. Serve garnished with dip and bay leaf

Nutrition Facts

KCAL
490 kcal
CARBS
40 g
FATS
38 g
PROTEINS
11 g