Herb potato pan

Name: Herb potato pan
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg Potatoes; 2 Garlic tubers; 2 TABLESPOONS Olive oil; 250 g cherry tomatoes; 10 green olives (without stone); 10 black olives (without stone); 2 stem(s) Thyme; 2 stem(s) Oregano; 2 stem(s) Sage; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg Potatoes
2 Garlic tubers
2 TABLESPOONS Olive oil
250 g cherry tomatoes
10 green olives (without stone)
10 black olives (without stone)
2 stem(s) Thyme
2 stem(s) Oregano
2 stem(s) Sage
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the potatoes thoroughly and boil them in boiling water for about 15 minutes. Drain and rinse the potatoes and cut them in half lengthwise. Wash garlic, halve. Heat oil in a large pan.
2
Fry the garlic briefly on the cut surface, remove. Add potatoes to the pan and fry for about 10 minutes, turning. Wash and halve the tomatoes. Drain the olives. Wash herbs, shake dry and, except for some oregano for garnishing, pluck leaves from the stalks and cut finely.
3
Season potatoes with salt and pepper. Fold in tomatoes, olives and herbs about 2 minutes before the end of the cooking time. Arrange the potato pan with the halved garlic bulbs in bowls.