Mediterranean potato pan

Name: Mediterranean potato pan
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1.6 kg baby potatoes; 1/2 bunch Thyme; 3 Stem(s) Sage; 3-4 Branches of rosemary; 6 cloves of garlic (e.g. young); 75 g dried tomatoes in oil (glass); 2 TABLESPOONS Pine nuts; 200 g Cream cheese; 5 TABLESPOONS Mineral water; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 3-4 Tbsp Oil; 1/2-1 TEASPOON coarse sea salt

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1.6 kg baby potatoes
1/2 bunch Thyme
3 Stem(s) Sage
3-4 Branches of rosemary
6 cloves of garlic (e.g. young)
75 g dried tomatoes in oil (glass)
2 TABLESPOONS Pine nuts
200 g Cream cheese
5 TABLESPOONS Mineral water
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
3-4 Tbsp Oil
1/2-1 TEASPOON coarse sea salt

Directions

1
Wash the potatoes and cook covered for about 20 minutes. Then rinse and peel the skin. Wash the herbs and shake dry. Pluck off all but 1 sprig of rosemary for garnishing and chop coarsely. Peel garlic if necessary.
2
Drain the tomatoes and dice finely. Roast the pine nuts in a large coated pan without fat until golden brown, take them out. Stir cream cheese and mineral water until smooth. Fold in diced tomatoes and pine nuts. Season to taste with salt, pepper and sweet paprika
3
Fry the potatoes in hot oil in portions all around until golden brown. Fry garlic and herbs briefly. Season with salt and pepper. Arrange everything. Sprinkle potatoes with coarse salt and garnish with rosemary. Add the cheese cream