Potato and vegetable pan with sour cream

Name: Potato and vegetable pan with sour cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g Potatoes; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Courgette; 1 red and yellow pepper; 1/2 bunch Spring onions; 1/2 Pot of basil; 200 g Schmand; 1 pinch Sugar; 100 ml Vegetable broth (instant)

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g Potatoes
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Courgette
1 red and yellow pepper
1/2 bunch Spring onions
1/2 Pot of basil
200 g Schmand
1 pinch Sugar
100 ml Vegetable broth (instant)

Directions

1
Wash the potatoes thoroughly and cut into slices. Heat the oil in a large pan and fry the potatoes for about 20 minutes while turning them regularly until crispy. Season with salt and pepper.
2
In the meantime, wash and clean the zucchini, cut in half lengthwise and slice. Clean, wash and cut the peppers into strips. Leek onions clean, wash and cut into rings. For the Schmanddip, wash basil, shake dry, pluck leaves from stems and cut into strips.
3
Season sour cream with salt, pepper, sugar and basil, except for a little to garnish. Remove potatoes from the pan and keep warm. Fry the prepared vegetables in the frying fat for about 10 minutes, turning.
4
After 5 minutes pour on the stock and bring to the boil. Put the potatoes back into the pan and fold in. Serve with sour cream and sprinkle with remaining basil.