Herb-potato pan with sour cream

Name: Herb-potato pan with sour cream
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg small potatoes (triplets); 1/4 collar Thyme; 2-3 stem(s) Sage; 3-4 Branches of rosemary; 30 g Pine nuts; 75 g dried tomatoes in oil; 200 g Double cream cream cheese; 5 TABLESPOONS Mineral water; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5-6 young garlic cloves; 4 TABLESPOONS Olive oil; 1/2-1 TEASPOON coarse salt

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg small potatoes (triplets)
1/4 collar Thyme
2-3 stem(s) Sage
3-4 Branches of rosemary
30 g Pine nuts
75 g dried tomatoes in oil
200 g Double cream cream cheese
5 TABLESPOONS Mineral water
7-10 Tbsp Salt
7-10 Tbsp Pepper
5-6 young garlic cloves
4 TABLESPOONS Olive oil
1/2-1 TEASPOON coarse salt

Directions

1
Wash the potatoes thoroughly and cook in boiling water for 20-25 minutes. In the meantime, wash the thyme and sage, shake dry and pluck the leaves from the stalks. Wash the rosemary, shake dry, put 1 sprig aside. Pluck needles from the remaining twigs. For the cream, roast the pine nuts in a pan without fat until golden yellow, take them out.
2
Drain the tomatoes and dice them finely. Stir cream cheese and mineral water until smooth. Season with salt and pepper. Stir pine nuts, except for 1 teaspoon for garnishing, and diced tomatoes into the cream. Season again with salt and pepper. Peel garlic if necessary. Drain potatoes, rinse and peel. Heat the oil in a large pan. Add the potatoes, garlic and herbs and fry until golden brown while turning, season with salt and pepper.
3
Peel garlic if necessary. Drain potatoes, rinse and peel. Heat the oil in a large pan. Add the potatoes, garlic and herbs and fry until golden brown while turning, season with salt and pepper. Sprinkle potato pan with coarse salt. Put the cream in a small bowl and sprinkle with pine nuts