Herb potato pan with cucumber salad

Name: Herb potato pan with cucumber salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1.2 kg baby potatoes; 7 TABLESPOONS Oil; 75 g dried tomatoes; 2 stem(s) Rosemary; 1 potty Marjoram; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 (à 40 g) Goat Cheese Thaler; 1 red onion; 1 Cucumber; 3 TABLESPOONS Vinegar; 7-10 Tbsp Sugar

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1.2 kg baby potatoes
7 TABLESPOONS Oil
75 g dried tomatoes
2 stem(s) Rosemary
1 potty Marjoram
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 (à 40 g) Goat Cheese Thaler
1 red onion
1 Cucumber
3 TABLESPOONS Vinegar
7-10 Tbsp Sugar

Directions

1
Wash the potatoes and cook in boiling water for about 25 minutes. Drain potatoes, rinse and peel. Heat 4 tablespoons of oil in a pan. Brown the potatoes all around.
2
Cut the tomatoes a little smaller and fry them for about 5 minutes. Wash the herbs and, except for something to garnish, pluck them from the stems. Chop the herbs coarsely and add to the potatoes. Season with salt and pepper.
3
Put the potatoes in an ovenproof dish. Spread goat's cheese on top and place under the hot grill until the cheese begins to melt. Peel and finely chop the onion. Peel the cucumber if necessary so that some skin remains.
4
Cut cucumber into thin slices and salt. Mix vinegar and onion cubes and season with pepper and sugar. Fold in the oil and add to the cucumber. Season to taste again. Garnish the potato pan with rosemary and marjoram.
5
Serve with cucumber salad.