Olive dip with potatoes

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
4 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 2
  • 500 g Potatoes
  • 75 g paprika stuffed and black olives (without stone)
  • 1-2 Garlic cloves
  • 1 small onion
  • 200 g Low-fat curd
  • 75 g Double cream cream cheese
  • 1 TEASPOON dried herbs of Provence
  • 7-10 Tbsp Salt
  • 7-10 Tbsp black pepper
  • 2 TABLESPOONS Oil
  • 7-10 Tbsp olives, cherry tomatoes, parsley and thyme

Directions

  1. 1

    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.

  2. 2

    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

Nutrition Facts

KCAL
530 kcal
CARBS
36 g
FATS
35 g
PROTEINS
23 g