Wash the potatoes thoroughly, put them into a pot with water, bring to the boil, cover and cook over medium heat for about 20 minutes. In the meantime, roughly chop the olives. Peel garlic and chop finely. Peel and finely chop the onion. Stir curd and cream cheese until smooth. Add olives, herbs from Provence, onion and garlic and stir in.
Season with salt and pepper. Drain the potatoes, rinse and peel. Heat the oil in a pan and fry the potatoes until golden brown, turning them over. Season with salt and pepper. Serve the potatoes garnished as desired with olives, halved cherry tomatoes, parsley and thyme. Add olive dip in a small bowl extra